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standing rib roast recipe needed
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TnVolKen
Posts: 198
Could use some help with a standing rib roast recipe? Thanks
Comments
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Ken,
This was posted the other day by Stike and he lays it out quite nicely.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1011988&catid=1
This one was done at 250 indirect until it hit 115 or so, and then over a direct flame for a little color. It was actually a 30 day dry aged roast that was trimmed by the butcher that dried it. :ohmy: cost about 70 bucks, but was absolutely wonderful.
Have fun with it! -
The ONLY way to screw it up is to OVERCOOK it.Pull it at 120-125 internal and let it rest 15-20 minutes before you slice it.You cannot UNCOOK anything.If some like it more done,throw their slice back on for a few seconds per side but don't ruin the whole thing just for a poor soul or 2 that know no better.
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This gets discussed here several times/week. Use the search feature of the forum to find a lot of tips.
2 good sites for info on rib roasts are:
http://www.nakedwhiz.com/madmaxprimerib.htm
and
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.htmlLarge BGE
Barry, Lancaster, PA -
Thanks Hoss, about how many min per pound at 250 dome temp?
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TnVolKen,
It usually works out to about 25 minutes per pound.
SteveSteve
Caledon, ON
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here's the dude with all you need to know...
maybe the single savviest forum member...
ThirdEye's Rib Roast Infoed egli avea del cul fatto trombetta -Dante -
Hard to say.It depends on how big it is.I use a remote meat thermometer to monitor mine.I usually cook at least a 5 pounder and it takes about 1.5-2 hours at 250 dome.I do let it sit out a couple of hours before I put it on the Egg.Straight outta the fridge will take a little longer.
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23.87356.mins /lb. :laugh:
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He's got my vote! I hope I live long enough to learn as much as he's forgotten!
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