Check out what my mom just dropped off.

ShencoSmoke

ShencoSmoke

is Blowin Smoke!
Joined
Jul 2, 2013
Messages
1,927
Reaction score
4,627
Points
0
Age
46
Location
The Shenandoah Valley
My mom asked me to cook something for Easter and dropped this off this afternoon. Gonna toss it on the uds early tomorrow morning, off at 11 am, rest an hour and eat at noon. I've read the rib appreciation thread to try any get some time estimates, but I've never cooked one this big. My guess is 4.5 hours at 250-275. What are your thoughts? Pron to follow tomorrow.
View attachment 94560
 
Last edited:
buccaneer said:
Calculate about 25-30 mins per pound before checking.
Left you hanging, didn't I?:becky:
Click to expand...

Yeah, thought u all were trying to set me up for a train wreck.

So you really think I'm looking at 6-7 hours? Guess a long rest won't hurt if it comes off early.
 
Not to start a rock throwing contest but the PBC could have that puppy cooked to perfection in guessing probably 4 hours-at most.

Ahhhh WTF, chunk rocks

PSS- hug your Mother for me. She is an angel.
 
16Adams said:
Not to start a rock throwing contest but the PBC could have that puppy cooked to perfection in guessing probably 4 hours-at most.

Ahhhh WTF, chunk rocks

PSS- hug your Mother for me. She is an angel.
Click to expand...

I've never tasted food off of a PBC, so no rocks can be thrown from my camp. I usually like to cook mine at 225 on my Jambo, problem is that the quenivor HATES to roll at 225. I do t want to spend Easter morning keeping a tiny little fire burning for 5 hours, so the UDS it is
 
You can cut it in half. You'll have more end cuts for folks that like them and as long as you give each piece some room the total cook time will be cut in half.
 
ShencoSmoke said:
I've never tasted food off of a PBC, so no rocks can be thrown from my camp. I usually like to cook mine at 225 on my Jambo, problem is that the quenivor HATES to roll at 225. I do t want to spend Easter morning keeping a tiny little fire burning for 5 hours, so the UDS it is
Click to expand...
Buy a bag of ice for your cooler or tub.
Cook it and start testing at 3 hours. When you hit doneness you targeted, wrap it and drop it into ice slurry and cool it.
Check IT after a long while be ensure middle is chilled down, and put it in the fridge.
When you want to have your meal, put it into a hot oven to heat up.
 
I have cooked a few this size, and they can be terrific. They take time. I prefer to cook these at 225°F, but, I have done a few at temps up to 400°F with no issues. In truth, the larger roast gives you a better end product.

The issue ends up being getting air to flow around the roast, that is that large. A PBC would actually be a great choice, as will be the UDS. What I have found, is that a large roast like this will take longer, err on the side of 30-35 minutes per pound, rotate (end for end, not rolling) about 3/4 of the way through.

If the bone was on, this thing at 225°F would be closer to 45 minute per pound. Obviously, monitor the temps, these can make the best roasts you will ever have.
 
Brazilian Steakhouse, Tandoori, rigged to hang UDS. Landarc nailed it. Lots of heated air.

To my taste a rib eye has enough fat content you aren't going to have to play a whole lot with seasonings. Dusting of SPOG heat and serve.
 
For seasoning, I go pretty simple for me usually. Rub with olive oil, coat with a mixture of medium grind black pepper and kosher salt, I coat with as much as the oil will hold on. Then cook.

You can, and I do, get fancy from time to time, but, that above works best
 
You must log in or register to reply here.

Similar threads

F
My experience with beef belly
Replies
0
Views
150
Fsonicsmith
F
B
Prime filet-a short story
Replies
9
Views
484
HogGrog
HogGrog
K
My brisket finished WAY early, now what?
Replies
10
Views
702
PGarSD
P
L
In over my head here!
Replies
7
Views
544
Big George's BBQ
Big George's BBQ
L
In over my head here!
Replies
3
Views
449
Happy Hapgood
Happy Hapgood
Back
Top