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Yet another Standing Rib Roast question...

post #1 of 12
Thread Starter 

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?

 

post #2 of 12

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 >?>

post #3 of 12
Thread Starter 

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.

post #4 of 12

I don't know if this will help you any, but here is a 6 pounder Step by Step that includes temps a times, as it went along:

 

http://www.smokingmeatforums.com/t/110433/prime-rib-new-best-ever

 

 

Bear

post #5 of 12
Thread Starter 

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.

post #6 of 12
Quote:
Originally Posted by Beninden View Post
 

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.

 

 

Thumbs Up

post #7 of 12
Quote:
Originally Posted by Beninden View Post
 

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.

 

 

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 ?

post #8 of 12
Thread Starter 
I need to leave at 2:30 for my buddys place. 20 min drive. Serve right around 3.
post #9 of 12
Quote:
Originally Posted by Beninden View Post

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

 

 

Bet they are going to enjoy it.   :) 

post #10 of 12

Beninden,

 

How's it coming along ?

post #11 of 12
Quote:
Originally Posted by Beninden View Post
 

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.

 

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

post #12 of 12
Thread Starter 

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!

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