Standing Rib Roast ~Direct Cook

thirdeye

Here are the results of this evenings standing rib roast cooked raised direct at 250°. I was trying to see if I could eliminate the need for an end sear. Here is the 4 pound, 2-rib bone-in roast at one hour into the cook. Right after this picture I stuck it and the internal was 90°.[p][p]Here it is at the 2-1/2 hour mark and 130° internal.[p][p]The internal went from 115° to 130° in just a few minutes time. I usually pull at 125° and they rise 6 or 8 degrees. This one rose to 140° during the rest. Here is one of the slices.[p][p]The fats dripping into the coals during the cook gave the roast an excellent flavor. I think I still like the crisp-ness that I get from an end sear, but the flavor made up for that. I really wish I had been on the thermometer as it came up to 125° cuz I'm more of a medium rare guy than a medium. It definitely rose faster than with an indirect set-up. [p]~thirdeye~[p][p]

Unknown

thirdeye,
Looks good! I have one about the same size marinating in the fridge. What was your cooking temp?[p]Mike

thirdeye

Michael B,[p]250° actual (at the grate), the dome thermometer read 280°-ish.[p]~thirdeye~

UGAVET

thirdeye,
if you do an end sear, what temp do you pull the roast off to keep it from being over done by the time you finish the sear? what temp do you raise to get the sear?

thirdeye

ugavet,[p]I like to pull the roast off at 125°, wrap in foil and rest in a cooler for 20 or 30 minutes. Or longer if I need to. When I am within 20 minutes or so of slicing, I do the end sear. I prefer to go into a 500° oven using a roasting pan with a rack. At that temp it takes maybe 6 minutes or so for the fats on the surface to bubble. Then I rest a second time on the cutting board, and carve. Meanwhile, the juices that accumulated in the foil have reduced on the stovetop for an au jus.[p]Many people ramp their Egg up to high temps and do the sear there, but if you have cooked it indirect, you need to remove the plate setter and drip pan.[p]~thirdeye~

mad max beyond eggdome

thirdeye,
that looks outstanding. . .would have never thought to go direct with a rib roast, but i love the idea of the dripping going right on to the coals .. ..might just have to give that one a try ...[p]THANKS!!!