SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
Thank You Big Train !
I never set anything in a pan that I want real smokey.Bear - Did you have the roast sitting in any kind of drip pan? Or just on the rack? What happens to all the juice that sweats out?
Uh Oh---Now I'm a marked man!!!I had to come back and check out how you did this and what you paid for it. I was at Publix this morning and they had
choice standing rib roasts for 5.99. I will be going back in the morning to pick one up. The Woman is convinced I am obsessed.
I think the 14.64 pound bellie and large butt I came in with earlier today made her think that.
Prime rib is her favorite chunk of meat and she's kinda leery about smoking it and still being very rare.
I may not run the IT as high as you did.
She sez "Is this the same fellow who convinced you to fill the freezer with that delicious bacon?"
Thanks CWebWell done, definately will try this myself, looks great.
"Crushed Black Pepper" (I just use my pepper mill grinder).
OOOOPS, hhookk is right----CRACKED---Not CRUSHED (I forgot).
Bear, That's one fine looking prime rib. Just the way I like it too! Still waiting for them to go on sale around here.
Thanks JMK,Absolutely amizing looking brother! I'm looking to do a rib roast for the Super Bowl, seeing that I may not be able to wait two weeks! This will be my first one.
Everything sounds OK, but there is no reason to foil it. I only did that to hold it until Supper time.Hey Bear (or anyone else for that matter), if you don't mind, here was my plan, I don't have the AMNS:
I'll keep the rub pretty simple- onion, garlic, salt, pepper, and bit of cayanne for some heat. I was going to put a pan below with some beef broth for drippings. I'm hoping it will pick up some smoke as well to save for later.
Pre-heat to about 300 to get the grates nice and hot (I like hot grates to keep it from sticking) then back it down to 250-260 when I'm ready for the meat to go in. I was going to use a 70/30 mix of cherry/hickory. when the temp hits 125 or so foil it and kill the smoke. At this point I would usually crank the temp if I were roasting. I like a good bark on my rib roast. I will wait until the time comes and make my call at that point. I'll be looking for a final temp of 145-150.
You're gonna be the Hero at that party, no matter who wins the game!!!Thanks Bear, great advice!
I usually let my rib roasts rest 30-45 minutes before I cut. I'll be making this for a Super Bowl party so I'm thinking of slicing for sandwiches so I may let it sit for a bit longer to cool. Should go great with some homemade Kaisers and horse radish sauce!
Here we go Steelers, here we go!!!
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