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Standing Rib Roast Tonight
4Runner
Posts: 2,948
Seasoned and awaiting Egg nirvana. Stay tuned for finishing shots.
Joe - I'm a reformed gasser-holic
aka 4Runner
Columbia, SC
Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm
and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
What am I drinking now? Woodford....neat
Comments
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Following from across town......you b eatin good tonight!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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It was fantastic. Au juis was great too. My best effort to date. No sliced shots but pulled at 122 and then back on to brown up and keep the wife happy.
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I figured we need some cooking threads given the our latest trend.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Looks great, how much did that one weigh?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I am available for the ribs tomorrow
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
-
That looks fantastic. I really need to try this cook, but It's hard to justify that much meat for just the wife and me, so I usually just buy the rib eyes. Maybe, it would be a great cook for Christmas when we have guest.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Great cook. Something to consider for the next go 'round: cut off the bones and cook them on their own. Enables you to get the roast into a more uniform (round) shape for cooking and then you get to cook and enjoy the ribs as a separate bonus. FWIW-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Hammer meet nail on that plan.Hawg Fan said: Maybe, it would be a great cook for Christmas when we have guest.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Beautiful beef!! Great cook brother!Sandy Springs & Dawsonville Ga
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Just over 6## and it was on indirect at 325 for approx 2.5 hours. Off and then on direct for some color. Again, very good. It was PRIME.
Kind of of sad how our cook posts get so little views and comments compared to the OT posts that have nothing to do with the Egg. From members getting banned for acting like a-holes to posting other BS that has nothing to do with cooking on an Egg.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
What a beautiful piece of beef!
You nailed it, Dude.John in the Willamette Valley of Oregon -
I very rarely view the OT posts, I'm here for the egg topics and cook topics
The roast looks amazingLBGE in Northern VA -
Thanks....it was very good. My butcher gave me his seasoning to try and I thought it was terrific. I'm going to ask him what is in it. We like simple stuff and it fit the bill.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I like tha a lot. Great job... Seasoning and color look goodCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I could not agree with you more on the OT bs. Thanks for that fine cook pic. Looks awesome!4Runner said:Just over 6## and it was on indirect at 325 for approx 2.5 hours. Off and then on direct for some color. Again, very good. It was PRIME.
Kind of of sad how our cook posts get so little views and comments compared to the OT posts that have nothing to do with the Egg. From members getting banned for acting like a-holes to posting other BS that has nothing to do with cooking on an Egg. -
I love doing a standing ribroast on the EGG
John,
Sellersburg, Indiana
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That looks absolutely fabulous, sure wish I could have seen a sliced pic.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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On my list as a possible Christmas Eve cook. Please post the rub recipe if your butcher shares it.Large BGE
Port Orange, FL -
Beautiful cook. We're in the same boat about cooking one for just us. I like @lousubcap's idea of separating the ribs to cook later. Hmmmm.
Large BGE
Greenville, SC -
Looks awesome. I've thought about doing one for Christmas as well.
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Thanks again for the comments. I'm finishing up leftovers tonight. Sure wish we still had our dogs to share the bones with....they use to love it when we did a standing rib roast.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
My first post on the forum, and just wanted to say I was dreaming of this...standing rib roast is a tradition for my family, and I just got the BGE about a month ago (meaning, I've done about 20 cooks including a smoked brisket...have pork belly in brine as we speak...!!!), so this roast on the Egg just crossed my mind. Thanks for your pics and notes on heat, indirect, and time.
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@Food_Lovin_Tom - thanks for the comment. Please see the playing with fire and smoke link in my signature for tips. I typically run my reverse sear indirect at around 250 - 275, pull at 120 -125, let rest for at least 20 mins and then back on direct for color. Anyway, see that site for recipies. Great resource. Good luck.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
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