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Smoking a Rib Roast and Playing the Blues

TNJAKE

Master of the Pit
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Joined Nov 26, 2019
Heck yeah bud that looks outstanding. Very nice tune you were playing as well
 

Brian Trommater

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Joined Aug 1, 2018
Wow!. Welcome from Texas. Love the music and you nailed that roast.
 

MJB05615

Master of the Pit
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Joined May 12, 2018
Great PR Steve! Looks perfect. Nice song as well. Is that an original? Very nice.
 

Wurstmeister

Newbie
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Joined Mar 21, 2018
Really enjoyed your video! Beautiful rib roast with a great music background. You should publish a CD with of your music and include recipe or two on the inside of a CD jacket. Call it - "Smokin the Blues" Happy and Safe New Year!
 

jcam222

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OTBS Member
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Great job overall!! Wish I knew how to make vids like that.
 

Bytor

Smoke Blower
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Joined Jan 16, 2020
Not sure what I liked better, the tune, or the Prime Rib...... You nailed it!
 

edmonds

Newbie
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22
Joined Dec 6, 2020
I think rib roasts are one of the most forgiving pieces of meat to cook. They usually have a lot of marbling which keeps them juicy and tender. I guess you could mess it up by overcooking, but most people probably tend to undercook, if anything.

I've been real happy with the meat from my Dexters. They are one of the few breeds that can marble well on only grass, no grain.

BTW, Elizabeth Cotten was an interesting person. She was born in the 1890's, worked as domestic help as a child to save up and buy a Sears Roebuck guitar for $3.00 at the age of 13. She taught herself to play, left handed and upside down (the guitar). She was "discovered" 40 years later when she happened to be working in the household of Pete Seeger's half-brother Mike. She wrote this particular song as a young girl about a neighbor who was telling lies about her to her mother.

Steve
 

MJB05615

Master of the Pit
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Joined May 12, 2018
I looked her up, couldn't resist yesterday, lol. Very interesting person and life. Thanks for the knowledge.
 

edmonds

Newbie
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Joined Dec 6, 2020
Anyone notice this?
When slicing the rib roast, I noticed that the newly sliced meat was mostly gray with slight pinkish hue, but within several seconds the surface would turn a much brighter red color. I believe exposure to air results in more of the oxygenated form of myoglobin, which is bright red, while deoxygenated myoglobin is dark red. So the color does not correlate directly with degree of doneness. However when overcooked, the myoglobin breaks down resulting in the brown color we associate with well done meat.

Steve
 

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