BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: OldHickory on April 30, 2019, 03:40:38 pm

Title: Rib Roast
Post by: OldHickory on April 30, 2019, 03:40:38 pm
A special sale in the market --Rib Roast for $ 4.99, choice.  I couldn't resist.  Into the Bradley @ 190* until IT @ 129* then FTC for 1/12 hrs.   

(https://i.postimg.cc/7hQZX24m/Rib-Roast-2.jpg)

OO, S&P, GP, OP, hickory smoke.

(https://i.postimg.cc/ryhsqv4x/Rib-Roast-1.jpg)


Carve and serve with garlic mashed potatoes,  Au jus, smashed cucumber salad, home made sourdough bread.

(https://i.postimg.cc/yYkdxvh5/3-F57-E5-C1-A06-E-415-F-80-E9-814-A29-C28-F44.jpg)


Moist, tender, rare edge to edge, soft taste of smoke. 


Title: Re: Rib Roast
Post by: manfromplaid on April 30, 2019, 04:42:05 pm
WOW
Title: Re: Rib Roast
Post by: _Bear_ on April 30, 2019, 04:57:55 pm
Very nice
Title: Re: Rib Roast
Post by: Habanero Smoker on May 01, 2019, 01:58:01 am
Nice work! This cut has become my favorite for roasts and steaks.
Title: Re: Rib Roast
Post by: watchdog56 on May 01, 2019, 05:20:12 am
Looks excellent. What was your ration of salt,pepper garlic and onion powder?
Title: Re: Rib Roast
Post by: TMB on May 01, 2019, 01:20:20 pm
Makes me droooooooooooooooooooooooooooollllllllllllllllllll!
Title: Re: Rib Roast
Post by: OldHickory on May 01, 2019, 01:48:10 pm
Looks excellent. What was your ration of salt,pepper garlic and onion powder?

Ratio 1:1 KS and BP as desired, 1/4 tsp GP, 1/4 OP for this roast.  The size of your roast and taste will determine your ratios.
Title: Re: Rib Roast
Post by: Edward176 on May 01, 2019, 01:57:39 pm
Wow, that really does look fantastic. Thank you for the pic, What was the weight and how long till ready? 
Title: Re: Rib Roast
Post by: OldHickory on May 01, 2019, 03:04:54 pm
Wow, that really does look fantastic. Thank you for the pic, What was the weight and how long till ready? 

Roast was 5# including bones.  Cook time was 4 hr plus 1 1/2 hr FTC .
Title: Re: Rib Roast
Post by: watchdog56 on May 03, 2019, 12:29:17 pm
Thanks. Have to do a couple for Son-in-laws birthday dinner in a couple of weeks.
Title: Re: Rib Roast
Post by: manxman on May 05, 2019, 12:56:16 am
That looks fabulous and done to perfection. Bone in rib roasts are a family favourite as is rib eye steak.
Title: Re: Rib Roast
Post by: watchdog56 on May 15, 2019, 09:32:54 am
I have read that the salt should not go on overnight because it dries out the meat. The other ingredients is fine. Did you put salt on the night before with the rest of the spices?
Title: Re: Rib Roast
Post by: Habanero Smoker on May 15, 2019, 01:02:55 pm
I always salt and apply my wet rub the night before. I wrap the meat tightly with plastic wrap. The salt will pull out some moisture the first few hours, but since it is wrapped tightly the moisture stays next to the meat. After a few hours the moisture (or most of it) will be drawn back into the meat.
Title: Re: Rib Roast
Post by: watchdog56 on May 15, 2019, 01:14:28 pm
Thanks for the info.
Title: Re: Rib Roast
Post by: watchdog56 on May 16, 2019, 12:13:25 pm
So I have a 7 1/2 lb and a 6lb roast to do. Not sure how much seasoning I need but what I am thinking of doing for a rub is this;

1 Cup black pepper
1 Cup kosher salt
2 Tbsp onion powder
2 Tbsp garlic powder

Mix it in a plastic bag and rub on roast and wrap in cello in trig overnight.

My question is does that look like to much rub or not enough to do both roasts?
Title: Re: Rib Roast
Post by: manfromplaid on May 16, 2019, 01:00:35 pm
I think that will be a lot of salt.  I blend my salt/pepper/garlic 1/3-1/3-1/3  and add onion to your desired taste. it might be best to start with 1 cup of blended rub in case its to much and its easy to blend more if you need it.
Title: Re: Rib Roast
Post by: watchdog56 on May 16, 2019, 01:04:49 pm
good point.
Title: Re: Rib Roast
Post by: Habanero Smoker on May 16, 2019, 01:54:35 pm
I have never measured exactly how much salt I use when I make my wet rub (garlic, and fresh herbs); but I would say I use 2 - 3 tablespoons of Diamond Crystal Kosher salt for a 9 lb. roast; probably closer to the high end of 2 tablespoons. Being a wet rub, I mix up what I need for that individual roast.  Diamond Crystal has large crystals, and 2 tablespoons of Diamond Crystal equals about 1 tablespoon of table salt, or 1.5 tablespoons of Morton Kosher salt.

Cook's Illustrated recommends 1 teaspoon of Diamond Crystal Kosher salt, per pound of boneless meat; wrap tightly and refrigerate overnight.

Title: Re: Rib Roast
Post by: watchdog56 on May 17, 2019, 05:24:51 am
Thanks everyone. Seeing how I have one roast at 7.50 and another at 6, I plan on using 4 Tbsp of both kosher salt and black pepper and 2Tbsp of both onion and garlic powder. I will use that mixture to cover both roasts.
Title: Re: Rib Roast
Post by: Habanero Smoker on May 18, 2019, 01:53:39 am
If the roasts are bone-in, and depending on what type of kosher salt; you may not want to use the whole mixture - because some of that weight is bone.

Just a note on how I do my bone-in rib roast. Prior to applying my seasonings I separate the rib bones from the meat, and season the meat on all sides. Using butcher's twine I tie the bones and meat back together. Then tightly wrap it and refrigerate it overnight. After cooking and before serving, I separate the rib bones and meat once more. I put the ribs back into the refrigerator, and flash reheat them on a grill of under the broiler the next day. Sometimes I will use a glaze. That's the chef's treat.  :)