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Standing Rib Very Low & Slow
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SmokinTiger81
Posts: 746
So I read in cooks illustrated that best restaurants will cook standing rib for 18 hours at 120 degrees. Something you can’t do in your home oven. But sounds like perfect task for the egg with a pit controller. So here goes. Salted and going in fridge uncovered for about 15 hours (supposed to be 24 hours but I got a late start). Then on egg tonight at 120 dome. We will see how this goes. Will reverse sear after cooked. Will add more photos as things progress
Comments
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Waiting!
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Want to see this....Charlotte, 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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My neighbor cooks them this way. Usually fantastic! Looking forward to the results!I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
This should be good.Large Egg with adjustable rig, Smokeware Chimney, Kick Ash basket, Rutland Gasket and BBQ Guru DigiQ
St. Petersburg, FL -
That controller is gonna get a workout at that temp. Enjoy the cook and follow-on eats. Standing by the cross-section money shot.
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. -
I'm cooking one tonight too, albeit a bit hotter. Going to shoot for 250F dome. I couldn't imagine getting any better results going lower than that personally.
Btw, if any of you have warming drawers in your kitchen that's the best place for extended low 120F-170F cooks.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Interesting.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
120* seems like a good temperature to culture bacteria, not cook meat.Michiana, South of the border.
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That's not much warmer that most bacterial lab incubators. I will continue to do mine at 225*.XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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Yno said:That's not much warmer that most bacterial lab incubators. I will continue to do mine at 225*.
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Here is one of the notes from Cooks Illustrated: SUPER-CHEF APPROACH
ROAST AT 120° Using a specialized ultra-low-temperature oven—and leaving the roast in it for 18 hours—produces rosy-pink, ultra-tender results. (I would add, that sous vide cooking temps are down there too at 130 to 135 or so)
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I normally cook them around 250 on egg in prior years, and I have no idea if the long slower cook will make a diff or not. Just read about ultra low temp method
and thought perfect egg experiment to see. -
From their sous vide instructions--looks like the extra time is to break down connective tissue and give a super tender texture. I do know that every cooksillustrated recipe I have ever used comes out great. --Presearing the roast built flavor before it went into its low-temperature bath. After 16 to 24 hours at 133°F/56°C, the roast's connective tissue had broken down, producing a buttery texture. A flash under the broiler crisped up the fat cap to create a nice crust.
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I dont think you can hold 120 on an egg even with a controller. The fire will go out before the fan kicks in. It will smolder and probably blow ash all over your roast. I think the lowest temp you could hold would be about 180.
I also question if it would be safe to cook ar 120 (deg F) for an extended period. Most sous vide guides say if you are cooking over 4 hours then min temp is 130.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Thanks for comments. The pit controller instructions say you do risk fire going out under 200 degrees. So can’t do super low on the egg. So much for my experiment
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I was able to hold 160 degrees in my large using SMOBOT for 10 hours to make jerky. Temp stayed within +-3 degrees of 160 except when I opened the egg...but even then it seemed to recover quickly.
I think the key is to not load it up with too much lump. The bottom vent was open ~30% and SMOBOT kept the top vent open 30-40%. I used less than a full KAB and still had 1/3 of the lump left after I shut it down. -
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Sous vide, I could see cooking that low. You shouldn't but I have done 125 for long periods and no problem.
I was going to say I doubt a blower could keep a fire going at that low temp. Electric sure, pellet maybe(?), but not a coal fired egg.Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
One on first and then second smaller one later as it will cook faster
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Oh, and ended up going with 190 cook temp on pit controller. Seems to be holding that fine.
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Bodacious. I can't wait to see how they turn out. Please post result, and good luck!Virginia Beach, VA
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Temp is there. Will do exterior crust in high oven 15 minutes before serving. Will add some photo then
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And done after oven sear
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Oh yeah!
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BOOM!
For the win. Nice job. -
Nice!!!!!Charlotte, 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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Very nice Tiger man.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 -
Thanks. I seared the smaller one a little too long and got a little bit of gray band at top. The big one was red edge to edge. Served with whipped cream horseradish sauce.
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I said Godda-n; Godda-n. Great outcome right there. What a banquet.Thanks for the documentation as well.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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That looks horrible.
(Hoping the one I cook on the 25th turns out half that good)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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