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First Rib Roast

post #1 of 11
Thread Starter 
Since I got the MES 30 and reading all this threads with rib roasts I've been wanting to try it myself, so I just went by Costco and got me this 6lbs Ribeye Roast.

I plan on coating it on Worcestershire sauce but I need to go and get the thick one.

I do have a question though, what is the difference between standing and boneless and why most choose standing? Better flavor? Better cooking?

This baby will have to be severed in half due to my parents not liking anything that is not cooked to well done.

Hopefully I can figure out what this Qview is lol, first post with photos!!!
post #2 of 11

Hello.  The answer to your questions is yes.  IMHO bone in adds flavour and helps in the cooking by transfer of heat.  I may be wrong.  Have been before but is my opinion.  Good luck.  That boneless will be VERY good.  Keep Smokin!

Danny

post #3 of 11
Thread Starter 
If I can't find th thick Worcestershire sauce, could I heat it up until thickened?mi wonder if it's the same thing or if the flavor most likely change a bit
post #4 of 11
Quote:
Originally Posted by ycastane View Post

If I can't find th thick Worcestershire sauce, could I heat it up until thickened?mi wonder if it's the same thing or if the flavor most likely change a bit


You might warm it up.  Add a tb of corn starch mixed in a little water till liquid to the warm or hot sauce then stir to thicken.

 

Stan

post #5 of 11
Thread Starter 
Quote:
Originally Posted by HANDYMANSTAN View Post


You might warm it up.  Add a tb of corn starch mixed in a little water till liquid to the warm or hot sauce then stir to thicken.

Stan

Thanks Dan!!
post #6 of 11
Thread Starter 


post #7 of 11
Quote:
Originally Posted by KC5TPY View Post
 

Hello.  The answer to your questions is yes.  IMHO bone in adds flavour and helps in the cooking by transfer of heat.  I may be wrong.  Have been before but is my opinion.  Good luck.  That boneless will be VERY good.  Keep Smokin!

Danny

 

 

The bone actually slows down the heat transfer, which is why steaks are always rarer close to the bone.

 

 

I love a good bone in steak, but for smoked PR, I go without the bones so that I get better smoke penetration as well as having rub on that additional surface.

post #8 of 11
Quote:
Originally Posted by ycastane View Post



 

 

Looking good.  Just an FYI, but both of those loin pieces will take roughly the same amount of time to cook to the same temperature.  If you want the smaller one to finish at a higher temp, start it a little while earlier.

post #9 of 11
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post


Looking good.  Just an FYI, but both of those loin pieces will take roughly the same amount of time to cook to the same temperature.  If you want the smaller one to finish at a higher temp, start it a little while earlier.

Yeah will do, my parents and their well done meats lol
post #10 of 11
I prefer to keep the roast whole. For those that like theirs well done we slice and then sear them on the grill.
post #11 of 11
Thread Starter 
Thats a good idea!! Didnt cross my mind, next one!
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