Yet another Standing Rib Roast question...

Discussion in 'Beef' started by beninden, Nov 28, 2013.

  1. beninden

    beninden Newbie

    Gents,

    Happy thanks giving to you all.  I've made the move over here from the Bradley Forumns and have been lurking for a while.

    I put an 8lb standing rib roast in this morning at 8am and am using a BBQ Guru DigiQ DX 2.

    Pit temp is set to 200 and meat started at 58.

    I've got two questions.

    1.  Planning on pulling at 2pm at 110 and moving to oven at 500 to bring it up to 125.  Is this going to be done close to that time or should I look at moving pit temp up or down.

    2. I'm planning on 3hrs of smoke. 2:1 ratio of Cherry to Hickory.  Is this a good time?  Too much, too little.  Any thoughts?

     
    Last edited: Nov 28, 2013
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    If my math is right, that's 6 hours @ 200 to move up 52 degrees ?   I think it will probably be done more than a bit early.    What's the temp up to already >?>
     
    Last edited: Nov 28, 2013
  3. beninden

    beninden Newbie

    Yikes.  I was afraid of that.   1hr in and the temp is at 68.  I just dropped pit temp down to 180.  Should I turn it off for a bit or go lower.  I can also turn the ramp on so the pit temp drops as it gets to 110.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

  5. beninden

    beninden Newbie

    Thanks Bear.  Your post was one I actually looked at before.  I think I'll just watch closely and skip the crusting in the oven.  Bring it all the way to 130 in the smoker like you did. That'll stretch the time.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

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  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    You might still be able to crust in the oven if you want.  Just watch the temps and slow roll it.  In your first post you talked about pulling it at 2PM then crusting it.    Question:  What time do you actually want to serve and eat it ?
     
  8. beninden

    beninden Newbie

    I need to leave at 2:30 for my buddys place. 20 min drive. Serve right around 3.
     
  9. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Bet they are going to enjoy it.   :) 
     
  10. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Beninden,

    How's it coming along ?
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's great !!!

    I usually pull mine between 137* and 140*----Nice and pink after resting to 139* to 144*

    The only reason I would put it in the oven is if the weather was too terrible, or I didn't have enough room in my smoker.

    I agree with Dem----They're gonna love it !!

    Bear
     
  12. beninden

    beninden Newbie

    Thanks for the help guys.  my 3-2-1 ribs always turn out great but this is a new adventure.  It just hit 110, so I backed off the digiQ to 100 degree pit temp and going to hold it there for an hour then bring it back up.   I think we'll be ok. 

    I'm also doing Chef Jimmy's smoky Au Jus and it smells fantastic!  I'm gonna check out for now but will post some pics later.  Again!  Thanks for the help!
     
    Last edited: Nov 28, 2013

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