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First rib roast-help
leemschu
Posts: 615
i am about to attempt my first roast. It’s about 6 lbs. i am looking for total help. Time guess at what temp, recipies, techniques, anything? I was thinking cow lick and go kind of reverse sear 250 for about 2 hours to around 100 then 600 for a minute or two each side?
Dyersburg, TN
Comments
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Here's the self-help link that should answer all your questions:http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html Enjoy the cook.
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. -
Your plan sounds like a good one.
And your time guesstimate is reasonable. The link above should answer most of the rest of your questions.
With that said, I've quit searing my rib roasts and just let the temp rise toward the end of the cook. I get a bark that I'm happy with that way - and I no longer have to deal with my roast catching on fire during the sear. A prime roast is very fatty and can actually catch fire if you're not careful.
The best one I've ever cooked came off the grill at 118. Had some rare slices in the middle, some medium rare away from center and the end slices were medium on the cut surface. Everybody in my house was happy.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I'm doing one tonight, using these directions from AmazingRibs. Bone-off, reverse sear for lots of great bark.
Bones pulled off for beef stock, tail and fat cap trimmed off and tied up to keep round, currently dry-brining in the meat fridge.

Cincinnati, OH
Large BGE -
You have some mad butchering skill my friend!Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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