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First Rib Roast

ycastane

Smoke Blower
75
16
Joined Dec 12, 2013
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!!!
 

kc5tpy

Master of the Pit
4,343
183
Joined May 12, 2013
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
 

ycastane

Smoke Blower
75
16
Joined Dec 12, 2013
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
 

handymanstan

Smoking Fanatic
Group Lead
989
44
Joined Oct 27, 2012
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
 

demosthenes9

Master of the Pit
OTBS Member
1,438
141
Joined Apr 2, 2013
 
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.
 

ycastane

Smoke Blower
75
16
Joined Dec 12, 2013
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
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,585
3,266
Joined Oct 4, 2012
I prefer to keep the roast whole. For those that like theirs well done we slice and then sear them on the grill.
 

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