Rib Roast

Firemonkey · Joined: 16 Jun 2006 Posts: 2423 Location: Clermont, FL

I did a rib roast for Christmas his year. I was out of town until the weekend before Christmas, so my time was limited, but I aged it for as long as I could, which was 4 days.

After drying for 4 days, I trimmed it lightly, and put it on the grill at 235 for about 4.5 hours, until it was 118 internal. Pulled it out, and cranked the grill up to 500, got the drippings hot, and made a pan of yorkshire pudding. The roast went back in for a searing at the same time.

Results? Simply outstanding!

The finished product:

Going in to start drying

About 10 minutes after hitting the grill:

The stainless pan you see is actually the protective liner from the HD that ships with the KK. I took the HD out of it before I even used it. It makes a perfect smaller version of the big round drip pan that comes with the KK. This smaller one is much thicker and sturdier than the big one, too. The HD does fine on its own, without the metal liner.

Almost done:

Resting:

The hammock is hanging a little bit lower after a meal like that!

smokykensbbq · Joined: 02 Jun 2008 Posts: 86

FM, that looks excellent! I did the same cook on Christmas Eve and it turned out great. I cooked mine at 450 degrees for about 20 minutes and then turned it down to 325 degrees until the internal temperature hit 128 degrees and then I pulled it. I will definitely look forward to making another one of these in the near future.
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Keytickler · Joined: 16 Nov 2009 Posts: 8 Location: Greater Chicagoland

That is exactly what I am doing on the 26th this year! I'm putting a paste on the outside of the beef first made up of rosemary, garlic, kosher salt, fresh ground black pepper, and olive oil.

Direct heat, drip pan, using the same temperature plan as smokykensbbq.

Keytickler

Firemonkey · Joined: 16 Jun 2006 Posts: 2423 Location: Clermont, FL

Dont forget to take some pictures!

I almost did another this year, but went for a ham instead.
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primeats · Posted: Sun Dec 27, 2009 9:53 am

Looks great,FM, Keytickler, I'm sure yours will turn out great as well(inside info). To me nothing looks more appetizing than a picture perfect slice of M.R. Prime Rib. Unfortunately I was unable to prepare ours this year, we dined at my Mother-in-law's house. This time she followed my instructions and it turned out perfectly. She even cooked it right side up this time, and used the meat thermometer. Last year I had to steal a battery from the thermostat so we could use the thermometer, and the roast was cooked rib side up...not my recommended method... but she's a lovely lady and she accepted me right off the bat when Denise introduced me!
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Keytickler · Joined: 16 Nov 2009 Posts: 8 Location: Greater Chicagoland

Sorry, no photos, but everything turned out wonderfully. Perfect. The roast took a bit longer than the recipe led me to believe, but I think that is largely due to the fact that the roast wasn't out of the fridge all that long before being put on the gril. The meat was not much warmer than 45 degrees F when it went on the grill. Otherwise, it was delicious!

Nice starting ingredients, primeats!

Keytickler

Loquitur · Joined: 03 Jun 2009 Posts: 229 Location: Millbrook, NY

Firemonkey:

That roast looks outstanding!!! I will be doing one soon and will be aiming for the same degree of doneness as yours. If you recall, did you keep the roast in at 500 the entire time the yorkshire pudding was baking?
Did you rest the roast before or after the searing? If you rested it after the searing, how did you keep the pudding so nice during the rest?

Susan

Firemonkey · Joined: 16 Jun 2006 Posts: 2423 Location: Clermont, FL

I cooked the pudding at the same time I seared the roast, but I didnt pour the pudding batter in the pan until a few minutes before the roast came off. The roast was off the grill while I ran the temp up to about 500, which took about 10-15 mins. After the sear, I let the meat rest on the cutting board while the pudding finished.
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Loquitur · Joined: 03 Jun 2009 Posts: 229 Location: Millbrook, NY

Thanks for the details, Firemonkey - very interesting technique and clearly successful.

rorkin · Joined: 29 Jul 2006 Posts: 211 Location: Tilghman Md

Trying to estimate cooking time.. Do you remember how many ribs or the weight ??
Thanks

Firemonkey · Joined: 16 Jun 2006 Posts: 2423 Location: Clermont, FL

I think it was about 6 pounds.
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rorkin · Joined: 29 Jul 2006 Posts: 211 Location: Tilghman Md

Sorry no pictures but the roast wad 6.5 pounds and took 3-1/2 hours to 118. Then sear.. Came out perfect. The only thing I would do differently would be cut down on the smoke. I used hickory and the roast took on more smoke than I would have thought.. It of course only penetrated the outside inch or so but I think it overwhelmed the meat a bit..
I also used an Acme on sale roast.. It was tender but I wonder if a better roast might have had more flavor. I dry aged it for 4 days and really could not tell if it had much impact on flavor because of the smoke..
I have a piece or 2 left over and will see how it is cold..
I used olive oil , garlic cloves stck into meat , a bunch of pepper and a very small amount of salt.. I saw an article that advised not using salt as it would draw out the moisture.. Most recipies advise a healthy amount of salt.. I am looking for opinions.

Thanks to all for the advice..
R

mguerra · Joined: 16 Jul 2008 Posts: 784 Location: Kerrville, Texas

I put a very light dust of Kosher salt on most meats before applying a salt free rub. This allows me to absolutely control the amount of salt I use. Most pre-prepared rubs have an unknown amount of too much salt in them, it is normally the first listed ingredient. So I make my own, salt free. There are a number of popular rubs oft mentioned here, like the Dizzy Pig. I have no idea how they stack up, salt wise. But if you make your own you have total salt control.
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Syzygies · Joined: 17 Dec 2007 Posts: 385 Location: Concord, CA

rorkin · Joined: 29 Jul 2006 Posts: 211 Location: Tilghman Md

so you are suggesting say .036# of salt for a 6 # roast ??
which comes out to about .57 oz ?? Got the math right here ??
Gotta figure out how to weigh 1/2 oz of salt Smile

Not sure my kitchen scale is that precise.. Could always measure out an oz and put some back..
Getting a little obsessive here.. It is only food .. (let the flames begin) Embarassed