• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

My first Standing Rib Roast

johnbphotos

Fire Starter
74
11
Joined Oct 8, 2010
So far this year this has to be the best smoke. Finally getting used to the MES :)



This iThis.
 

johnbphotos

Fire Starter
74
11
Joined Oct 8, 2010
Oh yeah, the reason my temps are so low is I just got done spraying it which let out the smoke and dropped the temps for a bit.
 

johnbphotos

Fire Starter
74
11
Joined Oct 8, 2010
I'm a huge fan of Ribeye steaks, this is by far the best I've had. The only thing I might do next time is slap the cuts on an open flame for a few seconds each side. Not sure what I'll gain except the grill lines will make it look pretty LOL The snow up here in Michigan is finally gone. Getting ready to make the heat deflectors for the offset and get that going soon :)
 

johnbphotos

Fire Starter
74
11
Joined Oct 8, 2010
I was totally satisfied with the results. I thought the ends would be over cooked in comparison to the inside but even they were awesome :)

I covered it with a small amount of EVOO then put my dry rub on it and wrapped it over night. Brought to room temp, shoved fresh garlic "spears" into it, then threw it on at 225 for ~4 hours. I added cherry wood chips for the first 2 hours, then sprayed it with a mixture of EVOO, Teriyaki, Worcestershire and water. I pulled it at 140 then rested it for an hour before serving.

Open to any suggestions to make this masterpiece even better :D
 
Last edited:

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,397
10,290
Joined Sep 12, 2009
Looks Awesome John!!!!

I have found that if you do a rib roast like you did (like I do too), at 225˚ for the whole time to 135˚ to 145˚ (Med/Rare) in the center, the whole thing is nice and pink, side to side & end to end.

However if you have people there who like it medium or more, all you have to do is jack the heat up a bit.

That will give you Med/Rare in the middle slices, and more done pieces on the ends.

LOL---One of the few food things Mrs Bear and I agree on----We both like our beef nice and pink!

Can you tell us anything about that side dish on the top right???

Bear
 
Last edited:

johnbphotos

Fire Starter
74
11
Joined Oct 8, 2010
On the right are some scalloped potatoes that a friend of mine made while I was busy attending to the roast. He used red skins, butter, garlic, onion powder and assorted "green" seasoning. My ex made her three green bean casserole with onion crunchies and a bowl of fruit.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,599
6,279
Joined Jun 22, 2009
Excellent looking roast. Nothing like rare roast beef. Wish they didn't cost so much.
 

johnbphotos

Fire Starter
74
11
Joined Oct 8, 2010
I agree with that. This roast cost $45.00 (5 lb). Did a prime rib a few months ago that ran about the same. I think I'm going to plant some cows and pigs in the garden this spring to save money!!! :) LOL
 

smokey mo

Smoking Fanatic
OTBS Member
473
15
Joined Sep 18, 2009
Medium Rare!  because saying "well done" just doesn't sound right when you look at these picts.

Good job.
 
Last edited:

fife

Master of the Pit
1,010
12
Joined Mar 14, 2011
WOW sure does look great. I bought a MES40 about 2 weeks ago and really love it makes the job of smoking easy.
 

thebarbequeen

Smoking Fanatic
876
12
Joined Aug 22, 2010
BEAUTIFUL job!! Wonderful color! 
Cheers!   Those rib roasts are so much tastier out of the smoker.
 
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.