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X-rib Roast

Discussion in 'Beef' started by smokingd, Oct 30, 2010.

  1. Got a beautiful 10 lb X-rib roast.  This cut came from an animal raised by a family friend.  It was a yearling and was hung for 28 days.  I went pretty simple with this I used worcestershire sauce, Franks red hot and then just a sprinkle of Jeff's rub.  I used hickory chips and lump charcoal.  The temp here was a balmy 4C or sorry 39F for you on the other side of the border.  Just a lite sprinkle of snow on the ground and no wind.  Notice the TBS it stayed like this the entire smoke

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    Sorry no pic's of the rub but here it is in the smoker.  I kept the temp at 250-260F.  This one is after 2.5 hours. Time to insert the temp probe.

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    And here we are at 5 hrs and one to many beer. Forgot to turn the alarm on my termo and the temp went to 171 before I noticed. (I was looking for around 160).  I took it off wrapped in foil and then a thick towel and into the oven for a rest

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    After the rest you can see how juicy It was.  And the smell mmmmmmmmmm lucky I wasn't drooling on it.  

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    The bones pulled right off and the meat was cut with a fork tender.  

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    I prefer my beef more medium to medium rare but this was Fantastic and I will over cook more some day lol.

    Thanks for looking I will be posting Sundays smoke I am going to do an 11lb turkey, a 3lb salmon, and a 5lb pork tender loin.

    See ya soon
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Dang fine looking smoke !

    I like mine rare but as long as it taste good ?
     
  3. Why do you tie it up with string?

    I have seen other things tied, that were not stuffed, just wondering.

    And Yes, it looks excellent.
     
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Alright Dennis !!!!!! [​IMG]

    That looks freakin' awesome Smoking D !

    If you weren't a million miles North of North Dakota, I'd come up there & get me some of that!

    Thanks,

    Bear
     
  5. It came from the butchers tied like that I assume it is to hold the meat to the bone?  And it tasted great