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Christmas Rib Roast Advice

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  • GrillSgt
    GrillSgt Posts: 2,507
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    I find the last 15-20* goes faster. Once you get to 100ish keep a close eye on it. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Don't use time by weight.  Thickness is what determines the time.  Once a rib roast gets to four ribs it doesn't get any thicker, just longer. A four rib and a seven rib will need the same time.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • FanOfFanboys
    FanOfFanboys Posts: 2,615
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    so I just left costco and got one of their beef rib roast bone in standing rib usda choice, 10.10lbs

    question: I will be taking this to my parent's house to cook. they used to have an akorn but now he has a pellet smoker/grill. so that is what I will be cooking it on

    will there be much difference in cooking it? 250ish until 125ish internal? thinking it'll take 4 hours?
    Boom
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  • st¡ke
    st¡ke Posts: 276
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    I don't think you want to truly smoke it. 

    Roast, indirect, sure. But not rolling smoke the whole time

    Not sure what the set up is with those
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  • FanOfFanboys
    FanOfFanboys Posts: 2,615
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    st¡ke said:
    I don't think you want to truly smoke it. 

    Roast, indirect, sure. But not rolling smoke the whole time

    Not sure what the set up is with those
    I don't think it'll be smoking. I believe with those they are always indirect but you can still "grill"

    He cooks burgers and such on there. And those pellets put off very little smoke

    I think, and I could be wrong, it would essentially be roasting indirect
    Boom
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  • 1voyager
    1voyager Posts: 1,157
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    I went with choice and it came out great.

    Here is the link: Boneless Prime Rib Recipe.
    Large Egg, PGS A40 gasser.
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  • FanOfFanboys
    FanOfFanboys Posts: 2,615
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    do y'all keep the bones attached while cooking or remove prior?
    Boom
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  • 1voyager
    1voyager Posts: 1,157
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    I remove the bones the day prior.
    Large Egg, PGS A40 gasser.
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
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    ColbyLang said:
    Any seasoning advice? Saw one post with olive oil, fresh garlic and parsley. Could also do kosher salt, fresh black pepper and a little bit of garlic powder. 
    Last year I did something similar but put it into a butter mix and coated the whole thing. Dr. BBQ posted a video that I followed and it turned out great

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  • lousubcap
    lousubcap Posts: 32,459
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    I remove the bones and smoke separately for some great beef back ribs.  Try and get the now boneless roast as round as I can-fresh ground pepper, salt the day before and fresh rosemary.  Garlic is a game-time decision.  As noted, this is about the easiest cook there is if you run L&S to the finish.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • baldeagle7007
    baldeagle7007 Posts: 26
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    Blassiter said:
    I would like to get some expert advice on this since there is the added pressure to knock this out of the park for Christmas dinner. I have ordered a 5.5 lb Rib Roast (Prime) from a local butcher shop. In reading a couple other posts, I am second guessing the decision to pay the extra $4\pound for Prime instead of going with Choice. Is Prime better for this or am I just paying the extra money to have more fat that no one is going to eat? Also, I was going to do a reverse sear after cooking at 250. Any idea how long I should expect this to cook? What should my target temp be prior to starting the sear?

    Thanks for any advice on this.
    I did a 6lb Prime Rib Roast Bone-In Prime 1 from HEB yesterday.
    Indirect @ 220º to IT 115º.
    Seared both sides @ 600º for 1 minute each.
    Final IT was 129º Perfect Medium Rare.
    Total cook 3.5 hours

    Jim
    Jim

    "Just when I thought I was out, they pull me back in."

    XL
    MiniMax
    MHP Gasser
    Thermoworks Smoke & Thermapen
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  • northGAcock
    northGAcock Posts: 15,164
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    FanOfFanboys said:
    do y'all keep the bones attached while cooking or remove prior?
    I leave ribs tied to the roast while cooking to a temp of about 100 degrees. This allows the fat / fat cap to work its manic. When I remove....I cut them into indivials, and place them back on with the roast. The ribs and roast get circular heat, and brown until I pull at my desired temp of 125. Just my method. 
    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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  • GrillSgt
    GrillSgt Posts: 2,507
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    I take the ribs off in one piece and season the roast all around. I then tie the back on and cook to 120. I then remove rack for the sear. I recommend Grill Grates as you will get a helluva flare up otherwise. 
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  • st¡ke
    st¡ke Posts: 276
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    I leave ribs on, roast it, carve the ribs off, slice the roast for the guests, and eat the ribs 
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  • Rogory
    Rogory Posts: 31
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    I was thinking about adding potatoes and onions in the pan under my rib roast to cook in the drippings, has anyone else tried this? 
    1 Large and 1 Mini, In Greenville,SC
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  • st¡ke
    st¡ke Posts: 276
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    Sure. Good idea

    but i use the drippings for yorkshire pudding. Just don't let them burn


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  • FanOfFanboys
    FanOfFanboys Posts: 2,615
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    no issues with it sitting uncovered in fridge on a rack for 5 days, right?
    Boom
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  • northGAcock
    northGAcock Posts: 15,164
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    FanOfFanboys said:
    do y'all keep the bones attached while cooking or remove prior?
    I remove at 100....cut and put back on the grill. 
    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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  • Hans61
    Hans61 Posts: 3,901
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    I’m sure you’ve gotten more advice then you can digest but here are my two cents 

    roast it around 300-325degrees until the center is about 120-125 then pull it no sear required 

    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Hans61
    Hans61 Posts: 3,901
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    To me searing a roast doesn’t add much the way it does to a steak 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • bgebrent
    bgebrent Posts: 19,636
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    Hans61 said:
    To me searing a roast doesn’t add much the way it does to a steak 
    This.  Sear a steak.  Roast a roast.
    Sandy Springs & Dawsonville Ga
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  • ColbyLang
    ColbyLang Posts: 3,448
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    A big thanks for all of the advice given here. Seasoned my roast 24 hours prior and slapped it in the fridge....


    Set up Egg to run at 250-275 indirect. Rib roast was 10.5#, I personally thought it would take almost 4.5 hours. It came off at 3.5 hours reading 135. I let it rest and seared it on my gas grill. It was absolutely delicious! Thanks again and Merry Christmas 




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