Rib Roast Appreciation Thread

[Jwhitt]

Interesting. The internet is filled with folks saying a roast takes about 40 minutes per LB at 225 and that is what I set my Yoder at. The Yoder drifts from 190 to 260 without me touching it at all. I am in Ca with mild climate tonight in the 50`s with no wind. This 5 lb roast has an IT of 81 2 1/2 hours into the cook so far. I do have a drip pan with some beef broth and red wine beneath......This is beginning to feel like a long brisket cook lol.

 

[Al Czervik]

Interesting. The internet is filled with folks saying a roast takes about 40 minutes per LB at 225 and that is what I set my Yoder at. The Yoder drifts from 190 to 260 without me touching it at all. I am in Ca with mild climate tonight in the 50`s with no wind. This 5 lb roast has an IT of 81 2 1/2 hours into the cook so far. I do have a drip pan with some beef broth and red wine beneath......This is beginning to feel like a long brisket cook lol.

How long did it end up taking, JW? I've had them finish up a couple hours early or late for reasons beyond my comprehension...

I was planning on about 4 hours @ 250 and this one decided it was done in two hours and 42 minutes. :shock:

 

[Jwhitt]

How long did it end up taking, JW? I've had them finish up a couple hours early or late for reasons beyond my comprehension...

I was planning on about 4 hours @ 250 and this one decided it was done in two hours and 42 minutes. :shock:

The temp rose quickly the last 25 degrees or so and the cook lasted about 3 1/2 hours. It came out great after all. Nice pics!!!!

 

[smoke ninja]

prices are insane this year. I held out and Meijer dropped their CAB beef rib roasts down to $8/lbs. 7 lbs will be plenty to feed the family and have a snack the next day.....it didn't matter. we were having prime rib for dinner.

I'm a man of tradition. we do ham on Easter, turkey on Thanksgiving and prime rib on Christmas. no exceptions, it was dads favorite

my dad loved his end slices....I just wish he could have one more....today is his birthday....and we will be having prime rib this Christmas....as always

and that end piece

 

[Bob in St. Louis]

I should just do this, and get it off my bucket list. Thank you all!

 

[MisterChrister]

Steve, that's a gorgeous roast ya got there, and a nice nod to your dad on the tradition!

 

[LYU370]

Interesting. The internet is filled with folks saying a roast takes about 40 minutes per LB at 225 and that is what I set my Yoder at. The Yoder drifts from 190 to 260 without me touching it at all. I am in Ca with mild climate tonight in the 50`s with no wind. This 5 lb roast has an IT of 81 2 1/2 hours into the cook so far. I do have a drip pan with some beef broth and red wine beneath......This is beginning to feel like a long brisket cook lol.

I've never understood this. I always cook by the thickness of the roast, about 30-40 minutes per inch. Doesn't really matter if you get a small three bone roast or a huge 7 bone roast. As long as they are the same thickness, they'll finish in the same time.

Let's say you have three roasts all 5" in diameter. a 2 bone that's 4" long, a 3 bone that's 6" long and a 7 bone that's 12" long. The 2 bone will finish quicker, since it's smallest dimension is 4". The 3 bone & 7 bone will both finish at the same time since their smallest dimension is 5".

 

[SirPorkaLot]

I've never understood this. I always cook by the thickness of the roast, about 30-40 minutes per inch. Doesn't really matter if you get a small three bone roast or a huge 7 bone roast. As long as they are the same thickness, they'll finish in the same time.

Let's say you have three roasts all 5" in diameter. a 2 bone that's 4" long, a 3 bone that's 6" long and a 7 bone that's 12" long. The 2 bone will finish quicker, since it's smallest dimension is 4". The 3 bone & 7 bone will both finish at the same time since their smallest dimension is 5".

 

[flexstar]

Great write up and i sure will use it as my guide when i cook my prime rib on christmas day. Thanks bunches!

 

[oldgfbbq]

ditto, great looking roast, we generally have on at Christmas too.

 

[lstoker]

I've never understood this. I always cook by the thickness of the roast, about 30-40 minutes per inch. Doesn't really matter if you get a small three bone roast or a huge 7 bone roast. As long as they are the same thickness, they'll finish in the same time.

Let's say you have three roasts all 5" in diameter. a 2 bone that's 4" long, a 3 bone that's 6" long and a 7 bone that's 12" long. The 2 bone will finish quicker, since it's smallest dimension is 4". The 3 bone & 7 bone will both finish at the same time since their smallest dimension is 5".

Never heard of this trick, but love learning new things.

 

[Al Czervik]

The feast isn't until tomorrow, but I dry brined and cling wrapped these two five-ish pounders on Wednesday to give osmosis and diffusion plenty of time to work their magic...

:mrgreen:

 

[OferL]

3kg rib roast smoked and reverse seared for a new year celebration.

https://www.bbq-brethren.com/forum/showthread.php?t=296231

 

[silverfinger]

Thought I’d resurrect this thread Gore started years ago. This has always been such a great help when it comes to smoking Rib Roast’s. Thanks to everyone who has contributed to this.

I’m going to attempt to smoke this today. Hope I don’t mess it up.

 

[Al Czervik]

Thanks, Ray… always a great thread to see.

That’s a monster of a boneless rib roast. I’m sure you’ll slay it! Please post up some more pics if you get a chance.

op2:

 

[Big George's BBQ]

Thanks Ray I agree that is a really nice piece of meat Nice to see you posting

 

[silverfinger]

Thought I’d resurrect this thread Gore started years ago. This has always been such a great help when it comes to smoking Rib Roast’s. Thanks to everyone who has contributed to this.

I’m going to attempt to smoke this today. Hope I don’t mess it up.
View attachment 204055

Fat cap up or down?

 

[Big George's BBQ]

I like fat cab down to try to hold in the juices How did it turn out I am sure it was fantastic

 

[silverfinger]

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:



Two photos of sear

 

[Al Czervik]

I knew you'd kill it, Ray... Fantastic! :clap: