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My first Standing Rib Roast

post #1 of 23
Thread Starter 

So far this year this has to be the best smoke. Finally getting used to the MES :)


Standing Rib RoastCookin close-upTime to eat :)

This iThis.

post #2 of 23
Thread Starter 

Oh yeah, the reason my temps are so low is I just got done spraying it which let out the smoke and dropped the temps for a bit.


post #3 of 23

Looking good! Where the heck is all of your snow? No fair.

post #4 of 23

Love the standign rib roast! Looks good.

post #5 of 23
Thread Starter 

I'm a huge fan of Ribeye steaks, this is by far the best I've had. The only thing I might do next time is slap the cuts on an open flame for a few seconds each side. Not sure what I'll gain except the grill lines will make it look pretty LOL The snow up here in Michigan is finally gone. Getting ready to make the heat deflectors for the offset and get that going soon :)




post #6 of 23

Man O Man that looks great bet it was tasty.. Nice job





post #7 of 23

Nice looking hunk-o-meat! I don't think you can beat a rib roast, great job!

post #8 of 23
Thread Starter 

I was totally satisfied with the results. I thought the ends would be over cooked in comparison to the inside but even they were awesome :)

I covered it with a small amount of EVOO then put my dry rub on it and wrapped it over night. Brought to room temp, shoved fresh garlic "spears" into it, then threw it on at 225 for ~4 hours. I added cherry wood chips for the first 2 hours, then sprayed it with a mixture of EVOO, Teriyaki, Worcestershire and water. I pulled it at 140 then rested it for an hour before serving.

Open to any suggestions to make this masterpiece even better :D



post #9 of 23

Looks Awesome John!!!!


I have found that if you do a rib roast like you did (like I do too), at 225˚ for the whole time to 135˚ to 145˚ (Med/Rare) in the center, the whole thing is nice and pink, side to side & end to end.


However if you have people there who like it medium or more, all you have to do is jack the heat up a bit.

That will give you Med/Rare in the middle slices, and more done pieces on the ends.



LOL---One of the few food things Mrs Bear and I agree on----We both like our beef nice and pink!


Can you tell us anything about that side dish on the top right???




post #10 of 23
Thread Starter 

On the right are some scalloped potatoes that a friend of mine made while I was busy attending to the roast. He used red skins, butter, garlic, onion powder and assorted "green" seasoning. My ex made her three green bean casserole with onion crunchies and a bowl of fruit.


post #11 of 23
Nice! Looks great
post #12 of 23

Excellent looking meal...i'm sure everyone enjoyed eating that feast..icon14.gif

post #13 of 23

Excellent looking roast. Nothing like rare roast beef. Wish they didn't cost so much.

post #14 of 23
Thread Starter 

I agree with that. This roast cost $45.00 (5 lb). Did a prime rib a few months ago that ran about the same. I think I'm going to plant some cows and pigs in the garden this spring to save money!!! :) LOL

post #15 of 23

Looks Great, I'll take a slice Med-Rare...

post #16 of 23

Wow John that is an amazing looking roast

post #17 of 23

Medium Rare!  because saying "well done" just doesn't sound right when you look at these picts.


Good job.

Edited by Smokey Mo - 3/31/11 at 1:32pm
post #18 of 23

That Rib Roast looks fantastic! This is on my "To Smoke" list. grilling_smilie.gif

post #19 of 23

WOW sure does look great. I bought a MES40 about 2 weeks ago and really love it makes the job of smoking easy.yahoo.gif


post #20 of 23

BEAUTIFUL job!! Wonderful color! yahoo.gif Cheers!   Those rib roasts are so much tastier out of the smoker.

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