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First Smoked Rib Roast

post #1 of 11
Thread Starter 
I've done oven-roasted rib roasts for Xmas in the past, but obviously had to smoke one this year after just buying my first smoker last month (GOSM).

I used mesquite, and this 12lb badboy turned out a nice medium-rare, but I was actually aiming for medium (140F) for my wife's family who prefers it that way.

I pulled at about 130F hoping for some carry over heat, but after 20+ mins of resting it only went up by 1 degree! I threw it in the oven at 450 for another few mins for a better sear, and also to get the temp up a little bit - Final temp of 136F and then served soon after.

I'll know better in the future that the low and slow method doesn't allow for much carry-over heat I guess, and I'll also definitely buy a better piece of meat.

Bought from Albertson's Grocery Store - Choice, but I find the Costco Choice is WAY better, and I had the Costco PRIME the day before at my family's Xmas party and the difference is obviously totally noticeable.

Anyways, still a popular piece of meat at the Xmas party though.

Check out the QView!

post #2 of 11
Very nice.PDT_Armataz_01_37.gif
post #3 of 11

Now I know what to do tommorow

That looks great, and I am super hungry.
post #4 of 11
Very nice. PDT_Armataz_01_12.gif
post #5 of 11
Man oh Man that looks ssooo good and I didn't get one this year either. Oh well they stay up nights making thoses things too. I really like yours and you didnt take it off till 130 it looks rally good and alittle on the medium side too.points.gifhave to go out to you for your first "smoked" rib and what a job you did too.
post #6 of 11
Thread Starter 
thanks guys!

just curious, anybody else have issues with barely any carryover heat? only 1 degree was VERY surprising to me.
post #7 of 11
That is Awesome... Congratulations...PDT_Armataz_01_37.gif
post #8 of 11
Did you wrap in foil for resting? I pull mine at about 132. Wrap in foil and then towels and put in a insulated cooler much like what you would do with butt roasts for pulled pork. Once I pull them at 132 I don't monitor the temp any longer so I am not sure how much temp I am gaining after I pull them off. But I have never been disappointed with any of the prime rib I have done.
Yours looks fantastic by the way. Are those rosemary needles I see on your roasts? Nice touch PDT_Armataz_01_34.gif
post #9 of 11
That's something else. Looks delicious and I might have to try it someday. Good stuff and looks good
post #10 of 11
Thread Starter 
Thanks again guys. I did wrap in foil for resting and placed in a cooler with towels, but still not much budge in temp...

The herbs are thyme. I debated rosemary needles, but decided against it. I was planning on just salt and pepper, but thought the thyme would make it look prettier for Xmas :)
post #11 of 11
WOW! I almost regret buying that leg of lamb I got for this weekend now after seeing this thread!

That looks great!
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