Rib Roast Appreciation Thread

[LloydQ]

Oh man, I would wreck that!

 

[food4thot]

Well, it turned out good! Split it in two and tied them into meat balls. Seasoned with evo, salt, garlic, pepper and smoked with oak wood on the Klose smoker to 120. Pulled, seared and let rest in the Cambro for about 45 minutes. :thumb:

View attachment 204086

Lot of beautifulness

 

[cow]

This is just such a great thread. Thanks everyone for your tips over the years. Merry Christmas to all.

 

[Gore]

I just took a chance on a Safeway rib roast for $4.99/lb. This was quite a risk as the last so-called choice steaks I purchased were tougher than shoe leather. I'll cross my fingers and hope for the best. I have a back-up pork roast just in case. :thumb: I'm seeing all kinds of goodness in this thread, but will take the words of the OP and assume I can't fark up. The OP doesn't know me very well though.

 

[Happy Hapgood]

BAM! Ray. BAM!

 

[Al Czervik]

We'll be carrying on the tradition as well this year with these two smaller roasts picked up on Thursday:

Seasoned generously yesterday morning with Q-Salt:

Wrapped up tight and off to the fridge for a siesta until Sunday:

Hopefully our guests bring healthy appetites... :mrgreen:

 

[Big George's BBQ]

Scott AKA Mongo those are beautiful Looking forward to the finished pics
Gore the OP Speaks the Truth- you cant/wont fark it up n

 

[Get’n Smokey]

Y’all cook some good look’n roast!!!

Had samiches last night

:-D

 

[Big George's BBQ]

^^^^^^^ I want ONE

 

[LYU370]

Why do they put these things in? All they do is tell you when your meat is overcooked.

Was going to do the dry aged roast, but it turned out too small. So backup plan is a 6.2lber. Going with Sucklebusters 1836 this year along with a bit of thyme.

 

[SirPorkaLot]

I’m at my son’s house for Christmas. Gonna try the 500F closed oven method for prime rib.

Anyone have experience with this method?

 

[smoke ninja]

I’m at my son’s house for Christmas. Gonna try the 500F closed oven method for prime rib.

Anyone have experience with this method?

no but I was considering doing it this year as well. I hear so many say it works. it's either method x or I'm gonna go low in the oven and pour hot oil over it for the sear. seen phil (bbqwizard) do it on his Instagram page

https://www.instagram.com/reel/CYU7xpSFNKo/?igshid=NDdhMjNiZDg=

as for advice I have read that it was made for older ovens. sometimes newer ones don't hold heat as well or have a fan to clear it out. a thermometer probeeft in the meat will let you know if the temp gets where you want. you can pull early or kick the oven back on if needed

 

[4ever3]

I’m at my son’s house for Christmas. Gonna try the 500F closed oven method for prime rib.

Anyone have experience with this method?

No sir, but I’ve never read, or heard it going wrong.

Keep us posted please.

 

[smoke ninja]

so we're done with the 33 minute on phase of method x. now the oven is off for 2 hrs. I have temp probes in place as backup.

not sure why I'm experimenting :noidea:
I can cook a roast perfectly fine already

 

[PUNKem733]

MY rib roasts are perfect, I got a system down that REALLY gets edge to edge red. Many people say that but if you look they nearly always have the smallest band of grey, or at the very least you can see the grey band creeping in. I dry brine mine with a rosemary/garlic/sage salt I make in a food processor, dry brine it uncovered for two days. Pull it out a good 6-8 hours to come up to temp, then I stick it in a 170 degree oven until I hit 118-122. Let it rest for 30-45 mins as the temp creeps up 7-9 degrees, then blast it in the oven @550 for about 15 mins. INCREDIBLE crust, and true edge to edge red.

 

[SirPorkaLot]

500F closed oven method was a huge success.

6.4lb (3 bone) rib roast.
Seasoned heavy with Q-Salt, and sprinkled lightly thyme and Rosemary.

Cooked at 500F for 4.5 minutes per pound. (28.8 minutes)
Turned oven off and left door closed for 2 hours.

Results speak for themselves.

It was spectacular!

 

[4ever3]

THAT is outfarkinstanding John!

 

[Gore]

I just took a chance on a Safeway rib roast for $4.99/lb. This was quite a risk as the last so-called choice steaks I purchased were tougher than shoe leather. I'll cross my fingers and hope for the best. I have a back-up pork roast just in case. :thumb: I'm seeing all kinds of goodness in this thread, but will take the words of the OP and assume I can't fark up. The OP doesn't know me very well though.

Turns out the OP didn't lie. I didn't fark it up. Sorry, no pics.

Also, noticed that Andy and Mongo wrapped their roasts in plastic wrap before tossing them in the pit. I never tried that before. Is that to keep the juices in while it's cooking or is it to keep it from getting too much smoke? :noidea:

 

[snadamo]

First Prime Rib...how'd I do? (full writeup pending)

 

[smoke ninja]

No sir, but I’ve never read, or heard it going wrong.

Keep us posted please.

so I did the method x tonight. 5 min/lbs @500 and then turn off the oven and let sit for 2 hrs.

I doubted the entire time but it worked perfectly