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Standing rib roast,

Discussion in 'Food Talk' started by RLHULK, Dec 15, 2019.

  1. Dec 15, 2019 at 12:58 PM
    #1
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

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    Still rolling stock baby....
    aka prime rib, anyone here ever cook one?

    Local place has the cry o vaced ones , anywhere for $30 - $50.

    Both bone in and boneless.

    Want to cook a small on my BGE.

    Trips and tricks?
     
  2. Dec 15, 2019 at 1:08 PM
    #2
    Toyokuhl

    Toyokuhl New Member

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    No tips here for the bge, but I got a 1/2 cow from a buddy and the standing rib roast will be cooked Christmas afternoon.

    Post pics
     
  3. Dec 15, 2019 at 1:52 PM
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    Borador

    Borador New Member

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  4. Dec 15, 2019 at 1:57 PM
    #4
    Larmand

    Larmand SSEM #6

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    Season it like a steak, ideally thats what it is. Smoke like a brisket, pull at a lower internal temp to get med rare - medium. I recommend a rack to put it on but set it inside an aluminum pan to collect juices. Use those juices for your Au Jus.
     
    aperezsh, Pudge and BravoDeltaRomeo like this.
  5. Jan 12, 2020 at 3:39 PM
    #5
    tech1208

    tech1208 Old Salt, New truck

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    Here's one I did over the Holidays.

    From Emeril Lagassee and Food-network.. Adapted to my Egg.

    I prepped the rib roast the day before and let it stay in the fridge. Pulled out four hours before I started to allow temp to warm up through out.

    I broiled inside in oven for just under twenty minutes to lock in the fat side.

    Then brought to my egg at 275 degrees for four hours with internal temp at 132 degrees for medium rare.

    1514223203789.jpg
    IMAG0961.jpg
    IMAG0967.jpg
    IMAG0968.jpg
     
    Pudge, aperezsh, WFD473 and 2 others like this.
  6. Jan 17, 2020 at 5:10 PM
    #6
    knoxville36

    knoxville36 New Member

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    This has long been something I wanted to do in the smoker but never tried. Costco has some unbelievable looking Prime grade rub roasts and really wanted to try it. Maybe next weekend.
     
  7. Jan 17, 2020 at 5:49 PM
    #7
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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  8. Jan 17, 2020 at 6:26 PM
    #8
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    I dont have an BGE, though this is what I did.

    I put my rub on the night before covered it.
    The next morning I took it out about 2 hours before cooking it.
    I fired up my smoker to 475° let it get nice and hot.
    Fat side up with a pan under it to catch the dripping.
    Let it go at 475° for about 15 to 20 minutes.
    Then I turned the heat down to 250° for 2 hours.
    This allows it to cook like its supposed to. Med well, med towards the ends and med rare to rare in the center. The cook times was for 10lbs.
     
    jewsNbrews and TXMiamiFan like this.
  9. Jan 17, 2020 at 6:30 PM
    #9
    Grumpy Uncle

    Grumpy Uncle Pushing string down the hall SSEM #10

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    I forgot, for shits and giggles I put it on smoke at 170° for 30 minutes to put a little extra smoke flavor in there.
     
    jewsNbrews and TXMiamiFan like this.
  10. Jan 27, 2020 at 3:47 AM
    #10
    zombie

    zombie Master at Something

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    Almost the same principal, but in the oven. Gas oven that is. I rub down 3 days ahead of time, salt, lots of pepper, some garlic powder and some onion powder. I let it sit out 4 hours before cooking, crank oven up to 475, and let it cook for about 15-20 minutes until seared. I then shut the oven off, pull it out and let it cool down for about half hour. Once all is cool, I stick it back in the oven at 145 for 8-10 hours depending on size.
     

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