Standing Rib Roast

Hsbldr1 · December 2010

Well finally made a decision. I believe or hope at least that that will be the most difficult part of this cook! Decided on Thirdeyes low and slow with end sear. Roast is in fridge "ageing" for an 8am date with the BGE. Hoping to eat around 1pm. The last 2 yrs have been tenderloins with great success but i really want a "Christmas Card" table meal and think the roast is more traditional. Anyway ya'll wish me luck and i will try to take some pics.

Little Steven · December 2010

Hsbldr1,

Doing it slow makes it more difficult for the cook to mess up. That is why I do them that way. I don't know Thirdeye's method but if you are cooking at 250* you probably won't need a sear.

Merry Christmas

Steve

Hoss · December 2010

I'll be pulling one off in about 20 minutes.No sear here.

250 Dome, 4.5 hours.It was a 4 bone.Pullin off the Egg @ 120 Internal.

Hsbldr1 · December 2010

Thanks i will keep a close watch on it. He says it is a very short process 2 to 8 minutes. Done only for apperance "malliard reaction" if it is perfectly browned i won't do it i guess as it is not to cook further. Also i am not looking for the easiest way but rather the best so any ideas will be greatly appreciated.

EGGARY · December 2010

Plan on doing a Bone-in Rib Roast tomorrow. If I do it at 250 - 300, direct or indirect ?

Thanks. Merry Christmas !

Gary

Hsbldr1 · December 2010

I am doing mine indirect

JTC · December 2010

Do you have the link to Thirdeye's recipe for Bone in Rib eye/prime rib? thx

MJF24 · December 2010

I think this is it: http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

Enjoy!

Little Steven · December 2010

You may find you don't need the end sear.

Steve

Little Steven · December 2010

Merry Christmas Buddy.

Standing Rib Roast

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