Fantastic Standing Rib Roast Results -- THANK YOU

EGC

Thanks for all the help you all provided. In short, great success!

We started with a 7 bone roast:


Which we cut down to a 4 bone and a 3 bone roast


We packed up the 3 bone and froze it for a later date. He is a close-up of the marbling on the un-rubbed roast


Lightly basted with worchester & seasoned with kosher salt, fresh ground pepper and garlic powder



Coasted with a mustard and worschershire sauce for a bark




Placed on the egg at 250*. After 2.5 hours here it is, internal temp at 97*


My son watching and waiting for the polder to hit 124. It took about 3:45 for get there


Removed, added more salt, pepper and garlic, wrapped in foil and put in a cooler. Cranked up to temp to 550 - 600 (indirect) and returned to the egg to sear for 10 minutes


After resting for about 20 minutes prior to carving


On the plate with hashbrown casserole, broccoli, served with au jus and horseradish sauce



It was GREAT! The only problem was I blew the probe during the sear, even though it was wrapped in foil. Great price per use since it was brand new. Bummer.

Merry Christmas everyone.

Revolution

Great looking cook! I am sure it was enjoyed by all. As for the Polder, must have been a malfunction. I have never had a problem with mine, and have never foiled the cord.

Merry Christmas

-Charlie

Regis

That looks absolutely mouth watering!! Nice job, thanks for sharing.

TomM24

Great looking cook. I don't use the polders or maverick on anything over 350. In a little over a year I gone through three polder probes and two maverick probes.

thirdeye

Aw man, that really turned out nice. I have a feeling that your helper is just the right age to start learning how to cook.

Aubie

Nice looking roast. Where did you get it? I hear Mr P's in Bluff Park does a good job with those.


William

Birmingham

Hsbldr1

wow that cook leaves me speechless and jealous great job!

EGC

Thanks for all your help. It really is a fairly easy cook with impressive results.

EGC

I've had some stuff pork chops from Mr. P's but nothing else other than sandwiches for lunch. I never seem to have a cooler in my truck when I'm there at noon. The meat came from Mosley's in Mobile. Supposedly it's prime. Give the tenderness and flavor, I wouldn't doubt it.

Bama Chad

Great pics...got a 4 bone on the XL at the moement myself..all 11 lbs of her...looks about the same as yours....

Roll Tide!

TXTriker

Mighty fine looking roast there EGC. I think you had something to be proud of. Besides your helper I mean. He is a mighty fine looking lad too.

EGC

Hope yours is as tasty as mine. I'm fired up about eating the leftovers tonight.

EGC

Thanks Ray! We had a good time cooking last night. I think being outside looking for Santa and his cousins kept my son's interest for longer than usual.

N'awlins

Looks perfect - nice and medium rare all the way through! Great job on the rib and great pics!

Gandolf

That's georgeous EGC! It's great to have a good assistant too. Nice job.