Rib of Beef 11lbs

[Rustynuts]

Hi all,
just unearthed a huge Rib of Beef from the bottom of the freezer and now need to cook it, need some advice on how to do it on my Big Green Egg.

 

[WaterRat]

Bone-in? Do you want something like a prime rib or do you want steaks?

 

[Rustynuts]

Bone-in? Do you want something like a prime rib or do you want steaks?

Hi WaterRat,
it’s Bone in and I would like to cook it whole.

 

[jcam222]

Is it a rib roast or plate of ribs?

 

[BigW.]

Prime Rib...it's time.

I'm planning on smoking this bad boy on Sunday. 6.86 lb Prime Rib. I'm looking for suggestions for a tasty rub. Also any pointers on how to smoke this, how long, what pit temp and what internal temp. I'll be using hickory wood and my Weber 18.5" WSM. This is my first time smoking prime...

www.smokingmeatforums.com

Prime Rib Sunday!

The wife and boy scored this at Costco for $10 off…. It was a thinner roast so I trussed it and seasoned it heavily up with a blend of kinders…. The cook plan was @ 235 on the RT1250…. Just got some new probes calibrated so testing both for real…. The pan next to it is the Au Jus….this is my...

www.smokingmeatforums.com

 

[Rustynuts]

Is it a rib roast or plate of ribs?

It’s a Rib Roast

 

[WaterRat]

Hi WaterRat,
it’s Bone in and I would like to cook it whole.

I think the links B BigW. posted should cover the actual cooking. For prep, that sucker is going to take several days to thaw out. I, personally, would carefully cut most of the roast away from the bones leaving a small part still connected at the thick end of the bones, this will make serving much easier and also allow you to get some seasoning in there. Tie it together before cooking. Make sure to have an internal temp probe running so you don’t overcook, two would be better. I normally fail trying to collect drippings so plan on making your au jus without. If you can collect in your cooker all the better. I’ll see if I can find my horseradish sauce recipe…

 

[millerbuilds]

WaterRat has you covered, the only item that I would add is to dry brine the roast for 24 hours , then add your rub (salt free). If you do not have a salt free rub, then you can use the rub as a dry brine.

Good luck, excited to hear how it turns out!

- Jason

 

[Rustynuts]

Today is the day to find out if i can do it, i have a set of MEATER thermometers to help me monitor the cook so one in each end and fingers crossed.
Thanks for all the comments.
I shall post photos win lose or draw.

 

[WaterRat]

Found a horseradish recipe

Today is the day to find out if i can do it, i have a set of MEATER thermometers to help me monitor the cook so one in each end and fingers crossed.
Thanks for all the comments.
I shall post photos win lose or draw.

Good luck! I couldn't find my horseradish recipe but this looks identical: https://greatist.com/eat/horseradish-cream-sauce#1

I’d use a mixer instead of whisking by hand unless you really want a workout . Very similar to what they served with prine rib when I worked at the local country club many years ago.

Edit to above: when i say use a mixer, that is just to whip the cream, then fold in the sour cream by hand then the rest by hand. I usually end up adding more horseradish but this is a good starting point.

 

[sandyut]

Today is the day to find out if i can do it, i have a set of MEATER thermometers to help me monitor the cook so one in each end and fingers crossed.
Thanks for all the comments.
I shall post photos win lose or draw.

Use what you have for sure…but a few of us not MEATER fans. Much prefer more std probes wifi or not is personal preference. Not bashing you. I have one I just never use it. It was a gift and was not impressed is all

 

[912smoker]

And still waiting on pics!

Keith

 

[Rustynuts]

And still waiting on pics!

Keith

It was a disaster, tough as old boots.not sure what the problem was, most probably me. Maybe I should stick to small stuff to get the hang of it.

 

[912smoker]

Well it happens to all of us at some time or another. Which process did you use?
Final IT?

Keith

 

[bussyayy]

i want steak

Bone-in? Do you want something like a prime rib or do you want steaks?

 

[WaterRat]

It was a disaster, tough as old boots.not sure what the problem was, most probably me. Maybe I should stick to small stuff to get the hang of it.

Bummer. You said it was in the bottom of the freezer. How long was it in there? It may have just desiccated over time, especially if the packaging was compromised, in which case no level of expert cooking could bring it back.