BEST RIB ROAST I'VE EVER SMOKED

[MJB05615]

Been a while since posting. This Rib Roast turned out so much better than any I've done in the past.

Started out with a 3 bone I got at Kroger on sale $6.99/lb. I think it was just a Choice one, but looked very nice, and I forgot to have the bones cut off and tied back on.

All rubbed up with Jeff's Texas Rub. Now the funny thing is the Mrs. never likes any deviation on seasonings from what we've usually done for several years. This time she asked me if I had anything different as she didn't like her usual seasoning on smoked Rib Roast, go figure. (maybe boredom from being locked up with me the last 10 months). So I suggested Jeff's Texas Rub, she said yes.

Into the MES 40 started at 250' using a mixture of Char-Hickory + Hickory pellets in my AMZN tube.

Thin Blue Smoke.

Finished after 5 hours, lowered cook temp to 230' after the first 3 hours. Small part of the top got scraped off from the rack above as I removed it/

Simple plated with a helping of the Mrs. Special potatoes. No other items needed.

This one came out evenly cooked from end to end better than any other I've done before. We usually cut it a little thinner but we tried thicker this time, and we loved it. Nice and tender and juicy. The flavor with Jeff's Texas Rub really made a difference than our usual Garlic clove based seasoning. We'll be doing this way from now on.
Thanks for looking in. Stay safe.

 

[chef jimmyj]

That looks great! Did you already post what is in the Special Potatoes. I'm curious...JJ

 

[civilsmoker]

Very nice work!

If you drop the temp down closer to 225 for the whole cook, it will keep the edge to the mid-rare as well. Removing the bone at home will reduce the cook time and give you bark all the way around. The ribs can be roasted up by them selves for into a pot for Au Jus.

But all that said that is some nice looking PR! The only thing that is left is to repeat!

 

[civilsmoker]

That looks great! Did you already post what is in the Special Potatoes. I'm curious...JJ

Yea those look tasty, nice crunch on them!

 

[MJB05615]

Thanks for the likes and comments JJ and Civil. I always thought cooking without the bones would make it less juicy.

 

[TNJAKE]

Looks delicious mike. Nice job bud

 

[SmokinGame]

Looks fantastic!! I am game for a slice.

What did you do different from past smokes?

How is the Mrs. making those potatoes? I love some garlic mashed tots with my rib roast ... at least that is what I usually end up gravitating to.

 

[Sowsage]

Man that sure looks good! Ive been checking the sales here waiting for a good deal on prime rib!

 

[chef jimmyj]

I like Beef On the Bone, because since I was little, I would enjoy gnawing on a meaty bone, as much as eating the meat!...JJ

 

[TNJAKE]

I leave the bone on as well but I french them

 

[MJB05615]

That looks great! Did you already post what is in the Special Potatoes. I'm curious...JJ

Here's the Special Potatoes Recipe as near as it can be, it's pretty simple, she came up with it over 25 years ago. It is probably similar to other recipes, but we only have it with Special meals:
Boil 5 lbs potatoes as you would for Mashed Potatoes, add Salt to water while potatoes are boiling.
When almost ready like Mashed would be, but not quite the doneness, drain them, add 1 stick of Butter to the empty pot so it starts melting.
Put Potatoes back into the pot.
Dice 1 medium Onion, add to the pot.
Add 1/4 cup Garlic Powder + 1- 2 TBS Black Pepper + 1 TBS Paprika.
Mash this mixture not all the way, keep it a little lumpy.
Stir so all is mixed together.
Spray a baking pan with Pam, she uses a lasagna 9x13 pan.
Pour mixture into pan, smooth it out.
Add another TBS or 2 of Paprika sprinkled over the top.
Spray top with nice coating of Pam.
Cover with foil, bake at 400' for at least an hour.
Serve, you can uncover for the last 10-15 minutes of cooking if you like it crispier.
Warning, for some reason these stay extremely hot to the touch for a very long time after serving. We don't know why but we often joke about this. Hope you like it as much as we do. You can probably adjust some ingredients to your personal taste. It's not very spicy. Thanks for looking.

 

[HalfSmoked]

To me it just looks awesome the way you did it and you and Mrs. were happy that's what counts. Although I would be happy with a slice and some taters also.

Warren

 

[MJB05615]

Looks delicious mike. Nice job bud

Thanks Jake, it was real good. I usually like it in the oven, and once in a while in the smoker. But now if I can repeat this in the future, it'll be more in the smoker, less oven.

 

[MJB05615]

Man that sure looks good! Ive been checking the sales here waiting for a good deal on prime rib!

This was a rare price, 3 weeks ago their "sale" price was $8.99/lb. This time $6.99/lb, which is about as low as we're gonna get round these parts. Thanks for the like Travis, very appreciated.

 

[MJB05615]

Looks fantastic!! I am game for a slice.

What did you do different from past smokes?

How is the Mrs. making those potatoes? I love some garlic mashed tots with my rib roast ... at least that is what I usually end up gravitating to.

The main thing I did different was using Jeff's Texas Rub instead of our usual Garlic, SPOG seasoning. Plus I pulled it when IT was reading 130-134, I usually pull it at 125-130. I just posted the recipe for the potatoes.
Garlic mashed tots sound good. Thanks for the like.

 

[chef jimmyj]

That Tater Recipe sounds great. I was Thrilled to see 5 Pounds of Potatoes goes in. That is a Standard Amount around here when all the kids visit...JJ

 

[MJB05615]

To me it just looks awesome the way you did it and you and Mrs. were happy that's what counts. Although I would be happy with a slice and some taters also.

Warren

Thanks Warren. It's a good day when the Mrs. likes a new seasoning, very rare. But that's what keeps it interesting. Thanks for the like, and you are always welcome when in these parts.

 

[civilsmoker]

As JJ said bone on is an experience. Its really personal preference, I cut them off cause I like to roast them differently or may Au Jus with them. Cooking it boneless at 225 won't affect the juiciness, but being a little smaller cross sectional will reduce cook time.

 

[MJB05615]

That Tater Recipe sounds great. I was Thrilled to see 5 Pounds of Potatoes goes in. That is a Standard Amount around here when all the kids visit...JJ

Thanks JJ, it's funny, she always uses 5 lbs, unless we are having a big shindig. Even now it's just the 2 of us most of the time, still makes 5 lbs. She says she can't reduce the other ingredients properly in order to use less than 5 lbs. It wouldn't taste the same. I believe her.

 

[SmokinVOLfan]

Had to check the pictures twice. Beautiful rib roast man! I would be all over that.