BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: Bassman on February 01, 2004, 01:56:24 PM

Title: Rib Roast
Post by: Bassman on February 01, 2004, 01:56:24 PM
Hello fellow smokers,
Yesterday I smoked a 3lb standing rib roast.As you probably already know its where we cut prime rib from. I marinated it over night in a red wine marinade,applied a salt & pepper rub with fresh rosemary just before smoking.Pre-heated and kept the smoker between 200-220 degrees F.No problem for the Bradley even though it was 10 degrees outside.I used hickory briquetts. After 3 hours the internal meat temp was 140F which was rare(not bloody). Just the way I like my prime rib.The outside got a little leathery,but the inside was moist and tender,it just melted in my mouth![:p]Not sure what to do about the outside getting tough.Anybody have any ideas.I'm thinking of wrapping it in cheese cloth next time to protect it.The 3lb roast made 4 nice steaks.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: Rib Roast
Post by: Chez Bubba on February 02, 2004, 02:55:19 AM
Jack,

Just to piss off my cardioligist, I layer the top rack of the smoker with bacon. It drips down over the roast the whole cooking time, keeping it nice & moist, yet allowing a nice crust.

(To piss him off even further, the twice smoked bacon is really pretty tasty!)

http://www.chezbubba.com
Title: Re: Rib Roast
Post by: Bassman on February 02, 2004, 08:36:31 PM
Thanks Kirk,thats a really good idea! I'll be trying that next time[:D]

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: Rib Roast
Post by: Kummok on February 03, 2004, 05:07:12 AM
Dang!! My tongue is hanging down to my knees reading this one. I just had open heart surgery two weeks ago (single bypass - Off Pump!)......I think I've healed enough to try this one!!


Kummok @ Homer, AK USA
Title: Re: Rib Roast
Post by: Chez Bubba on February 04, 2004, 02:39:43 AM
Down Boy, listen to the Mrs.[:)]

http://www.chezbubba.com
Title: Re: Rib Roast
Post by: Fuzzybear on February 05, 2004, 12:02:47 AM
Yeah Kummok...I think you are relegated to the Salmon for awhile - you know, that "good" fat!!!

Wipe that drool off your chin![:D]

"A mans got to know his limitations"
Glendora, CA - USA!
Title: Re: Rib Roast
Post by: Kummok on February 05, 2004, 03:57:45 AM
That's not drool Fuz, that's salmon oil and as good as it is, it AIN'T bacon grease! But I'll listen to all of you and stay with the "healthy" fish fat, REGARDLESS of what PETA says about not eating Nemo cause seafood is bad for you! (see www.consumerfreedom.com)[V]

Kummok @ Homer, AK USA
Title: Re: Rib Roast
Post by: Chez Bubba on February 05, 2004, 10:59:50 PM
You know, when I was harvesting our asparagus this year, I could've swore I heard tiny little screams. When are we going to stop the cruelty?![:D][:D]

http://www.chezbubba.com
Title: Re: Rib Roast
Post by: snapper39 on March 07, 2004, 01:38:11 PM
Does anyone know if there is any associated problems with smoking a very large piece of meat. I was thinking of making my first project a 12 lb  sirloin (the whole thing) I will probally leave the fat cap in tact to provide moisture for the meat when smoking. I guess what am I asking is with a piece this large does the out side dry up and get a very think bark before the interior gets up to temp?
Snapper
Title: Re: Rib Roast
Post by: Bassman on March 07, 2004, 03:18:40 PM
I wouldn't be afraid to try a piece of meat that big,I think I would rub olive oil on it and then a good rub,and then do what Kirk suggested earlier in this thread,put bacon on the rack above it so it drips on it.

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: Rib Roast
Post by: trout on March 08, 2004, 01:15:16 AM
I have not smoked anything that large yet, but we have done prime rib in the oven before.  We cooked it in the oven for a couple hours at a little over 200F then let it rest 30 minutes and put it back in at closer to 300 for about an hour to make a crust.  These are temps that are achievable in the smoker if you don't open the door.  sirloin doesnt have the fat inside like a rib roast, but if you leave the fat side up, you should be O.k.  I have been thinking about trying this myself, so I am glad you are going to go for it.  I will be anxious to hear how it comes out.[:D]

Let your trout go and smoke a salmon instead.
Title: Re: Rib Roast
Post by: Regforte on March 10, 2004, 04:54:12 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by snapper39</i>
<br />I guess what am I asking is with a piece this large does the out side dry up and get a very think bark before the interior gets up to temp?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

The size of the cut, by itself, won't be a problem. I've slow cooked up to 20 pound hunks of meat (shoulder clod) and regularly cook 12 pounders (brisket). That's not to say that meat can never come out overly dry. Anything has the potential of being dried out if improperly cooked.

Title: Re: Rib Roast
Post by: snapper39 on March 10, 2004, 09:00:51 PM
Thanks All: I may try the bacon on the rack above or ask the butcher for a good chunk of fat to put on the upper shelf.
Has anyone ever tried injecting a big hunk of meat with one of those cajun injectors. They make them in all kinds of various flavors, (butter and herb, garlic) or straight oil. I wonder if this would help keep it moist. Just a thought.

Snapper
Title: Re: Rib Roast
Post by: Chez Bubba on March 11, 2004, 01:12:41 AM
I've tried the injectors with poultry and pork, not beef. IMO, the meat surrounding the injection comes out "mushy". Nothing wrong with the flavor and it does seem to help with the moisture, but the texture thing just turns me off.

What about an old-fashioned larding needle, anyone ever try that?

Then again, the second question should be, anyone know where you can buy lard?[:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: Rib Roast
Post by: Richard Pearce on March 11, 2004, 02:00:16 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">

What about an old-fashioned larding needle, anyone ever try that?

Then again, the second question should be, anyone know where you can buy lard?[:D]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font face="Comic Sans MS"></font id="Comic Sans MS"><font color="navy"></font id="navy">
I've tried all ways of using a larding needle and I have 4 different types of needle. I have no idea what our forefathers used to lard, but my experience is that as you pull the lard through the meat it simply breaks off! Lard, in my case, is any pork or beef fat that I can get to behave when I'm larding. I have finally found success by buying the fattiest bacon side that I can with the skin still on. I then carefully score the skin with my sharpest knife and then cut the lardons about 3/8ths inch deep, if you can, and come out with bootlaces of fat with skin about 6 or more inches long. These can be pulled gently through the roast with a larding needle or tong and the skin will stop them from breaking. The meat around the lardon is wonderfully succulent and pink and it is a very effective way of stopping the drying out.....'course, you've gotta be patient 'cos larding takes time!

Stouffville, Ontario, Canada.
Title: Re: Rib Roast
Post by: Regforte on March 11, 2004, 02:09:27 AM
Kirk, you're right on the money about injecting. If it's done improperly it
actually makes the meat worse by creating big, mushy spots. I do inject on
occasion, and when I do I try and use a certain technique to avoid
ruining the meat.

I inject for 2 reasons: for flavor and to speed up brining/curing times.
In order to inject properly it helps to have a multi-orifice needle,
known as a spray pump. Instead of one hole at the end the needle also
has several along the side to help distribute the injection stuff to help avoid
pockets. Here's one that The Sausage Maker carries:

Spray Pump (http://sausagemaker.com/store/publish/cart/purchase1.asp?pid=25&XPR=068404650887097B0E83017B0E06840465088709780E8601760E&Sess=&OSt=0&CNID=0183040385046B088A09)

Technique is also important. When you inject you want to push the needle
in deeply and then slowly draw it back out as you inject. This deposits
the injection stuff in long "veins" instead of small pockets. Distributing
the injection evenly over the widest possible area is the key to avoiding
mushiness.

I also use larding from time to time, although I use it less than
injection. I think it works best on cheaper cuts of beef like round, etc.
I've not found a need to use it on pork, or on cuts of beef that are
cooked to higher temperature like brisket, chuck, etc.

My preferred source of lard is big, fatty pieces of pork belly. It's
the same stuff they make bacon out of (not buckboard bacon or loin
bacon, but regular bacon). If it's not in your regular supermarket you may be
able to find it in Mexican or Asian markets (those folks know how to eat!).

Title: Re: Rib Roast
Post by: whitetailfan on June 30, 2004, 06:31:25 PM
I've pulled out 2 standing rib roasts for tomorrow's Canada Day festivities[:D]

I'm wondering if anyone has any suggestions for rubs and possible cooking times.  I would guess that they are probably 3 pounders like Bassman's...I'll weigh them tonight.

What was your red-wine marinade like Bass?  Recipe?

I was planning on doing a straight dry rub.  I'll probably rub the ribs as well, but cut them from the roast and then position over top of the roasts similar to Kirk's bacon trick.

I'm thinking second highest rack if it will fit under #1 for the meat , third rack if the roasts are too tall.

Most important advise is cooking time, because I did pork butts for over 10 hours and I need to make sure these are cooked, but if I only need 3 hrs versus 10, then I'll be done cooking supper at 11:00 in the morning[:(]  Tough to towel wrap and keep warm for seven hours I would think[;)]

Everyone have a great Canada Day, and for those of you down south, Bass, Fuzz, Mallard etc, happy Independence Day to y'all Sunday.

<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Title: Re: Rib Roast
Post by: Bassman on June 30, 2004, 10:50:38 PM
WhiteTail,
Here is the Red Wine Marinate. Only thing I would change is adding more wine.[:D]evrything else turned out really good. Good luck with your roasts[:p].

RED WINE MARINADE

   1/3 cup Olive Oil
   Juice of 1 lemon
   1 cup red wine (dry)
   1tsp. ketchup
   2 minced garlic cloves
   ¼ tsp barbecue seasoning
   1 tsp dry mustard
   1 tsp Dijon mustard
   ¼ tsp thyme
   1 bay leaf, crumbled
   1 sprig of rosemary
   ½ tsp salt
   Black pepper
   1 small onion
   1tbl Worcestershire


<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: Rib Roast
Post by: whitetailfan on July 07, 2004, 04:38:40 PM
Thanks for the reply Jack, but with the time I had remaining until the cook date, I stuck with my original plan of dry rub.  If memory serves, the roasts were about five pounds total.

I used the Cajun Ragin and Sweet Sensations rubs from smoke&spice one on each roast.  Both turned out wonderful[:p], and it gave variety to the guests since this was experimental.  Everyone like the sweet and the ragin was good too, but a bit spicy on the edges for most of us.  One guy loves spicy and it was his favorite, but next time for personal pref, I'm gonna cut down on the cayanne - turns you a little red[:(!] ha ha...

I lost track of time at the July 1 festivites across town and by the time I got back to the house, I think the roasts went in at just before 3:00pm.  What was amazing (even though I lost control of temp for under an hour at over 250deg) it only took a couple of hours +/- to hit 140 rare internal.  Since I had time to spare, I left on for another half hour because we like it done a little more than that.

Pulled off at 147deg with half hour before meal and did the tin foil, towel, igloo cooler trick to let juices rotate and it stayed nice and warm - I have no problems in doing that in the future - nearly zero heat loss!

Overall very successful Canada Day - thanks to any and all who contributed to my success through their tips over the last 4-5 months.

<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Title: Re: Rib Roast
Post by: Oldman on January 20, 2005, 01:46:07 AM
<font color="red"><font size="4"><b>Bassman's Red Wine Marinate added</b></font id="size4"></font id="red">

http://rminor.com