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My first standing rib roast

xjwheelrxjwheelr Posts: 20
Wanted to treat my parents to something nice for our Christmas dinner, thought I'd try a rib roast.

6.5 lb choice, bone in
Rub made from fresh thyme, rosemary, parsley and garlic with a little dried oregano and fennel seed. Held it all together with grape seed oil (virgin olive oil should not be used in high temps, FYI).
2 pecan chunks and some oak chips for flavor.
Held the dome temp at 240-260 for the first two hours, then slowed it down for the next hour or so (~220) to pace dinner time. Cranked it up to around 270 for the remaining 30 minutes to make sure my IT hit right at 4:30.
Pulled it at 130 IT, placed immediately in the oven to sear at 500 for 5 minutes.
Covered with two layers of foil and a couple towels until 5:00, then carved.

The smoke flavor was good, not too strong but definitely present. Perfect temperature for my taste, but SWMBO said pull it a little sooner next time. I'd say it turned out right on the border of medium rare and medium. Pics below.

Also roasted (smoked, really, because the wood was still in there) various veggies after I took the roast out. Turned out really good.


  • cajunrphcajunrph Posts: 151
    Man that looks great. 
    Redneck Country Club
    Columbia Lakes
    West Columbia, Tx
  • QDudeQDude Posts: 667
    It does look great.  I did my first rib roast last weekend.  I just didn't do the sear at the end.  The roast looked perfect without doing the hot sear.  

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • Did you cook it direct or with the indirect piece in the egg? 
  • Indirect. Place setter legs inverted, grate, roast rack.
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