So a while back I found a Weber gas rotisserie set up for cheap online and with the help of Keith FWIsmoker, I adapted it to be used on a 22 inch Weber Kettle..
I have loved everything I have made on the rotisserie so far (Chicken was the best whole chicken I ever made) so I decided that 3.99/Lb. sale on rib roasts was an opportunity to try out something new on the rotisserie. The sale was on ungraded USDA inspected meat , which can mean anything from select to choice but for that price I would gamble and be happy with either. So here is the process followed by some pics.
The Verdict:
Something I love about the rotisserie is that it gives you a great crispy outside with a juicy inside as well and that was exactly the case on this cook. I really liked the paste I use (which I usually use on chicken). I will say, I think that the tenderness of this roast left a little bit to be desired. Probably more in the select ball park but I expected that based on the marbling that was visible before I cooked it. I don't mind the chewing though. I really enjoyed this and I am having a great time with my rotisserie!
So one of my life's greatest problems (life is good I guess haha) is that I love prime rib and I love beef ribs, but I never like the ribs when they are cooked to such a low internal temp on a standing rib roast. They are usually undercooked and chewy. So I decided to take the ribs off and let them cook while I ate dinner. Then I decided that I will vacuum pack them and try sous vide them. I saw a few beef rib recipes that suggested Sous Videing them at 145 degrees for 36-48 hours so I decided to throw them in at 145. I have yet to determine how long I will keep them in. I am new to this so I am not sure if their previous traditional cooking has any bearing on what is essentially reheating or continued cooking to improve texture. We shall see.
Thanks for looking!
-Chris
I have loved everything I have made on the rotisserie so far (Chicken was the best whole chicken I ever made) so I decided that 3.99/Lb. sale on rib roasts was an opportunity to try out something new on the rotisserie. The sale was on ungraded USDA inspected meat , which can mean anything from select to choice but for that price I would gamble and be happy with either. So here is the process followed by some pics.
- Started with a 6 lb. standing rib roast which the super market butcher cut back the ribs, leaving them attached and then tied it back up
- Set up my kettle with the rotisserie ring in place to run in the 350 ball park (not really worried about exact temps) by lighting about ¾ of a Weber chimney with KBB
- I cut off the butchers tie job because I wanted to get some seasoning on both the ribs and the underside of the roast.
- I seasoned the roast and the ribs with a paste made of salt, black pepper, minced garlic, Spice Specialist Italian Blend, and olive oil.
- I tied the ribs back to the rest of the roast (not very well we you can see in some pics)
- Put the roast on the spit
- Put a dry drip pan between the two charcoal baskets
- Put the spit on the grill and started the rotisserie. Added some hickory chunks to the coals
- About an hour and half later added a few more coals in each coal basket to keep the temp around 350.
- Pulled the roast at about an hour and 45 mins when the IT was 125-130
- Let it rest for about 15-20 minutes or so
- Removed the ribs and put them aside.
- Sliced and enjoyed a hunk for dinner.
The Verdict:
Something I love about the rotisserie is that it gives you a great crispy outside with a juicy inside as well and that was exactly the case on this cook. I really liked the paste I use (which I usually use on chicken). I will say, I think that the tenderness of this roast left a little bit to be desired. Probably more in the select ball park but I expected that based on the marbling that was visible before I cooked it. I don't mind the chewing though. I really enjoyed this and I am having a great time with my rotisserie!
So one of my life's greatest problems (life is good I guess haha) is that I love prime rib and I love beef ribs, but I never like the ribs when they are cooked to such a low internal temp on a standing rib roast. They are usually undercooked and chewy. So I decided to take the ribs off and let them cook while I ate dinner. Then I decided that I will vacuum pack them and try sous vide them. I saw a few beef rib recipes that suggested Sous Videing them at 145 degrees for 36-48 hours so I decided to throw them in at 145. I have yet to determine how long I will keep them in. I am new to this so I am not sure if their previous traditional cooking has any bearing on what is essentially reheating or continued cooking to improve texture. We shall see.
Thanks for looking!
-Chris
