Rib Roast / PR? Starting things up

[sandyut]

I read a lot on methodologies for this cook. about a varied as could be. I ended up going with a highly trimmed prep, rubbed last night and wrapped in plastic.
Here is the breakdown on the pounds

• 6.5lb starting weight
• 3.25 Roast
• 1.25 ribs
• 2lb fat - froze and saved for more tallow (love that stuff!)

Sit wasnt the best cut to start with...after removing the ribs the pointy end was basically a triangle of hard fat. I went to look at rolling this and it basically separated. which also made the prep easier - rolling was not an option. Froze the three ribs for another day.

Here are the prep pics I took.

 

[SmokinVOLfan]

Damn man that thing looks so good! You didn't even have to tie it up to keep it uniform after removing the ribs...impressive! You smoking that bad boy today?

 

[sandyut]

You smoking that bad boy today?

you got that right! I dont think it will cook very long. probably start about 2 or so, then ready by 630-7 easy with a long rest. total cook time Im guessing 3-4 hours? wait no probably 3 hours to 125-130?

 

[SmokinVOLfan]

Probably in the 2-3 hour range depending on what temp you smoke it at and what you want your final IT to be.

 

[sandyut]

shooting for IT of 125 130. I am planning to start at 180 for a heavier smoke bath, then up to 225 after an hour. 2-3 hours seems about right!

thanks my friend! Much appreciated

PS I ground a brisket a couple weeks ago - first burgers getting grilled tomorrow! pretty stoked on that too.

 

[sawhorseray]

Sounds like a good plan Sandy, watch it like a hawk! RAY

 

[HalfSmoked]

Yup and now the waiting time begins.

Warren

 

[SmokinVOLfan]

shooting for IT of 125 130. I am planning to start at 180 for a heavier smoke bath, then up to 225 after an hour. 2-3 hours seems about right!

thanks my friend! Much appreciated

PS I ground a brisket a couple weeks ago - first burgers getting grilled tomorrow! pretty stoked on that too.

Shoot for 125. I think carryover will get you up to the 130 mark. Man you are gonna love those brisket burgers. You going to grill them or do them on a flat top/CI pan?

 

[Bearcarver]

Nice Start !!
I like your plan. I just use 220° through the whole Smoke to get good smoke time.
If you want Pink from Bark to Bark, be sure to keep it below 250° through the whole smoke.
I like 220° to 230° best.
Be Back for a good look, and some drooling!!

Bear

 

[sandyut]

You going to grill them or do them on a flat top/CI pan?

those are going on the gasser

 

[sandyut]

about 82 IT...looking good so far

 

[sandyut]

turned out perfect! shocked it came out exactly as I wanted. 180 for an hour 200 for about 3+ pulled at 130 and held in an warmed oven covered before slicing. had to grill the wifes but dont care that her issue....

 

[HalfSmoked]

Nice job I would take wife's share you wouldn't have to grill it just plate it.

Warren

 

[smokerjim]

Looks great

 

[sandyut]

thanks for your support. I tend to get waddedup on the first couple cooks of something new. this was very smooth and loved the outcome. Lots of medium rare beef for me now! had a sami yesterday = so good

 

[Bearcarver]

That looks perfect to me, and I've seen a few Prime Ribs!!
Nice Job!
Like.

Bear

 

[sandyut]

That looks perfect to me, and I've seen a few Prime Ribs!!

thanks! means a lot. I read over your cook...you have done many. this was #1 for me.

 

[Bearcarver]

thanks! means a lot. I read over your cook...you have done many. this was #1 for me.

I would have never guessed that was your first PM---No Way!!
Perfect !!

Bear

 

[SmokinVOLfan]

Damn Dave that PR looks beautiful! Nice job! How did the brisket burgers turn out?

 

[sandyut]

was a great burger! I have pics at home...ill work on that :)

PR was delish! have a PR sami for lunch today.