Rib Roast: For mother-day

[Ishi]

Wow!!! Looks perfect.. nice work

 

[gmc2003]

Wow!!! Looks perfect.. nice work

Thank you Ishi for the kind words and like. Appreciate them.

Chris

 

[gmc2003]

@Dunstablegrizzly thanks for the like appreciate it.

Chris

 

[gmc2003]

@sawhorseray thanks for the like appreciate it.

Chris

 

[sawhorseray]

You're quite welcome. I didn't think it would ever be too late to give a post like this a "like", was a nice piece of work. RAY

 

[gmc2003]

Thanks Ray, I picked up a couple more and put them in the deep freeze until warmer weather comes around these parts.

Chris

 

[sawhorseray]

Yeah Chris, I'd imagine it gets bigtime cold that far north! I can't take the cold, too much arthritis all over, another reason we recently moved to AZ, love it here. I picked up a couple of whole primes last week myself, set for the year. Merry Christmas! RAY

 

[ELKHNTR]

Did you take it straight from the refrigerator and put it on the grill or did you let it sit out for a certain amount of time?

 

[sawhorseray]

Myself, I've always taken the prime out of the fridge and let it sit on the counter for 45 minutes to an hour. Do it with chickens also. RAY

 

[ELKHNTR]

Myself, I've always taken the prime out of the fridge and let it sit on the counter for 45 minutes to an hour. Do it with chickens also. RAY

Thanks Ray, I think I’m going to do the same in the morning.

 

[sawhorseray]

Remember, there's really nothing to get in a panic about. You're going low and slow so there always time to make adjustment on the fly, open the door if you need to slow things down, raise the temp a bit if you feel pressed for time. Myself I'd pull the prime about ten degrees earlier that you stated, wrap it in foil and the a towel, and place it in a cooler for 45 minutes to rest and carry over, it's going to come up 7-10 degrees. Good luck and stay calm, YOU are in control. RAY

 

[gmc2003]

Did you take it straight from the refrigerator and put it on the grill or did you let it sit out for a certain amount of time?

I usually take it out when I get ready to light the charcoal.

Chris

 

[gmc2003]

@ELKHNTR Thanks for the like appreciated it, and good luck with your roast.

Chris

 

[Millberry]

It all started out last year around Thanksgiving. The local grocer had bone-in rib roasts on sale for a tad under 5.00 dollars a pound. So I stocked up on three of them. Normally I don't like freezing raw meat for later usage but I couldn't resist these. Since the the wife had already cooked two of them, and they came out pretty good - but they weren't real good. So I finally got my chance to earn my keep. I break out the WSM and fired up some RO(first time using the brand) and a few chunks of hickory. I will agree that RO does burn cleaner and longer then KBB. So a big shout out to @noboundaries a.k.a the Charcoal Nerd for the tip. I also got the chance to use the inkbird for the first time. The inkbird worked great as expected. My only complaint was trying to read the display. My old eyes aren't what they once used to be.

Now off to the races...

Couldn't honestly tell you how big this one was, but it had 4 bones. Added some L&P, salt, pepper, onion and gralic powder to the outside. Set the WSM up to run between 225 and 230* and let her fly.
View attachment 395517

After about 5 plus hours I pulled her off at about 135* and let her rest a spell.
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Another shot...
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First slice...for mama.
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and my future slice
View attachment 395516
Had too much grate space wasting away so I added in a quarter ham from Mckenzie's for some double smoked ham salad.

View attachment 395512

Sorry no plated shots, but it was served with twice backed potatoes, and a broccoli cauliflower melody.

Thanks for taking a peak.

Chris

So Chris, you didn't trim much fat off..Right?

 

[gmc2003]

So Chris, you didn't trim much fat off..Right?

Correct, no trimming necessary.

Chris

 

[Millberry]

thanks-I've been wanting to try that