My first Rib Roast

DrZaius · February 2010

I picked up a nice 6.5lb rib roast. I had the butcher at Kroger cut the bones away and tie them back on and they did a real good job. I also made an Au Jus in the pan under neath the roast that came out real good as well. Here is the story...

Here is the roast. The Kroger guy did a real good job with the trimming and tying...

I mixed up some real good spice rub to go on the roast. Equal parts Steak Rub, Kosher Salt, Black Pepper...

I oiled up the roast with some Olive Oil and then applied the rub...

Now all of the rub that did not stick got added to the pan for the Au Jus along with Water, EVOO, Liquid Smoke, Kitchen Bouquet, Carrots, Celery, Shallots, Garlic Cloves...

I seared the Roast a little and then setup for the Indirect cook...

Now everything is on the egg. I have the pan of vegetables with a little rack with the Roast on top. I also added plenty of Jack Daniels Wood Chips to the fire...

Prepping the Potato's and Asparagus to go with the Roast...

The Roast is almost ready...

Resting...

Sliced...

Plated...

The Au Jus came out really good but I need to get a better fat separator. I did not get enough of the fat out of the juice. It tasted great but could have been even better. Everything was awesome and more Rib Roast will be coming my way.

Thanks for hanging out! :woohoo:

:woohoo: :woohoo:

Hoss · February 2010

GREAT JOB! Thanks for the post & pics.That has to be my VERY favorite cook.

Misippi Egger · February 2010

Yummy! Really got me hungry with that one.

Great job, Dr Suess !

Desert Oasis Woman · February 2010

:laugh: gotta start cruzin' Sam's closer for another deal!! Nice pics -- did the trick -- mouth watering

Little Steven · February 2010

Looks really good. Try filling a sieve with ice cubes and pouring the jus and drippings through. A chinois works best.

Steve

Dave in So Cal · February 2010

Looks nice Doc.

My favorite part of the roast is the bones. Love to gnaw on them before the doggie gets her shot.

I like what you did for the au jus. Did you try cooling it so the fat came to the top and solified? That might help out with the separation. You just have to cool it quickly so your roast does not get cold before the au jus is done.

Happy Egging.

BMFD · February 2010

Not many restaurants can produce a plate that looks that good!!

rzrrob · February 2010

looks awsome what temp and how long???

Car Wash Mike · February 2010

Very nice. EMAW. Is capel gone? You going to OKC?

Mike

cookn biker · February 2010

Doug, that is one heck of a pictorial!! Thanks for that! Your procedure and final meal looks terrific.

Bash · February 2010

Very nicely done. I can almost taste it through the screen.

Thanks for all the pics!

Richard

DrZaius · February 2010

Little Steven wrote:

Looks really good. Try filling a sieve with ice cubes and pouring the jus and drippings through. A chinois works best.

Steve

Thanks for the tip Steve. I will give that a try.

DrZaius · February 2010

carwash mike wrote:

Very nice. EMAW. Is capel gone? You going to OKC?

Mike

Hey Mike. Hell YES I will be in OKC. And I really don't follow basketball too much but the grumblings are a plenty about this season.

NoVA Bill · February 2010

Nice job on the roast and all!

Although I've egged only one roast, I will attest that a pork roast is my favorite cut of pork. My next one will be cured with a BBB cure then egged/smoked and I'll have Kassler Ripchen. :woohoo: