Puny 6-bone, 9lb-11oz Rib Roast

Discussion in 'Beef' started by mneeley490, Dec 27, 2015.

  1. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Well, I thought I had a hunk of meat until I saw a couple of other threads here. So I guess we will just have to make do with this one.

    Got this from Snake River Farms. They specialize in Choice or better cuts. They have Wagyu beef and Kurobuta pork, too. Everything I've had from them has been excellent.


    Tried to approximate Bearcarver's Thick Lea & Perrins with regular L&P added to some A-1 Thick & Hearty Sauce. Seemed okay. Made some slits and slipped in some garlic cloves, too.


    Then dusted with Montreal Steak Seasoning. This is my go-to for roast rubs.


    Firing up the AMNPS with 50/50 cherry and pecan. (Old Xmas boxes make a handy windbreak.)


    Beautiful TBS already...I just hope I put it in early enough for dinner. Roast went in about 12:20. We like medium, so I might have to bump up the temp near the end.

     
    Last edited: Dec 27, 2015
    foamheart and disco like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Off to a tasty start!
     
  3. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Thanks! Got my Maverick-732 in play, so I can sit back and watch the Seahawks beat St. Louis now. [​IMG]
     
  4. mneeley490

    mneeley490 Master of the Pit OTBS Member

    1 hour in, and broth is added for Chef Jimmy's smokey au jus. Roast has gone from 46° to 57°.

     
  5. smokeymose

    smokeymose Master of the Pit

    Looks like a nice "hunk of meat" to me! 🙂
    I'll be watching this one...

    BTW, until I realised the new name for the thick wooshy is "Bold", I just mixed regular L&P with catsup. Seemed to work..
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Puny?!?!------LOL---Mine are all between 5 & 6 pounds each.

    Great Start[​IMG]------Be Back---------

    [​IMG]

    Bear
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Awesome!  Cant wait to see the final beef! 
     
    Last edited: Dec 27, 2015
  8. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Finished in 5 hours. The pellets burned out within the last 10 minutes of cooking. Pulled at 135°, wrapped in foil, and so far it's coasted to 140°. So the kids are coming over with the grandson & dog, and dinner is right on track.

    Sorry about the bad pic. Took it holding my phone in both hands, and the flashlight in my mouth.


    Sliced and plated pics shortly.
     
    Last edited: Dec 27, 2015
  9. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Sooo, it came out great! Good, light smoke flavor throughout, and a perfect medium. 




    Grandson appreciates tender meat, as he doesn't have any molars, yet.


    And here's the cleanup crew, in case anything drops.

     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Great looking meal. Is that gravy as good as it looks?
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks fantastic!

    POINTS!!!!
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah !![​IMG]

    Looks Great ![​IMG]------------------[​IMG]

    And you know how much I hate Prime Rib!![​IMG]

    Bear
     
  13. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Yep, I added a little cornstarch and black pepper to the au jus to make a gravy. Really good!

    Isabelle, the dog, was plenty happy with scraps, too. She loves coming over to our house.

    You know that Pavlov's Dog story? She's the one who instantly starts salivating when she sees me putting on latex gloves. [​IMG]
     
  14. smokeymose

    smokeymose Master of the Pit

    Wonderful! This was apparently a prime rib holiday (though the Mrs. made ours in the house). I would have expected it to take more than 5 hours. I can relate to the youngster. Not many molars left in my mouth, either😏

    :points:
     
  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That looks fantastic,good idea using the broth for the gravy.

    Richie

    [​IMG]
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great meal!

    Point

    Disco
     
  17. Grand baby and dog look good too. I have an 8 pound bone in aged prime in the freezer that I would like to smoke for New Years but the wife likes roasted in the oven, or rotisserie cooked on the grill. ☹
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Join the Club!!!

    I would say once your wife had a Smoked Prime Rib, she would change her mind, but my Wife likes her Prime Rib without smoke too.

    So I Smoke them----Then I give her a center slice after I trim a half inch off the outside for her, and I get the Great outside trim. We're Both Happy!!

    Bear
     
  19. She has never had a smoked prim rib and I think your right, she would like it. I would try your idea but she like the bark, I'm just hosed.
    Oh! When I joined this great network I didn't know what to do for a name because my name is so common. So I used my initials REMSR stands for Randy Earl Miller senior you and everyone else may use any part that to address me if you like.
     
  20. mneeley490

    mneeley490 Master of the Pit OTBS Member

     

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