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.
WOW
Very nice
Nice work! This cut has become my favorite for roasts and steaks.
Looks excellent. What was your ration of salt,pepper garlic and onion powder?
Makes me droooooooooooooooooooooooooooollllllllllllllllllll!
Quote from: watchdog56 on May 01, 2019, 05:20:12 AM
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.
Wow, that really does look fantastic. Thank you for the pic, What was the weight and how long till ready?
Quote from: 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?
Roast was 5# including bones. Cook time was 4 hr plus 1 1/2 hr FTC .
Thanks. Have to do a couple for Son-in-laws birthday dinner in a couple of weeks.
That looks fabulous and done to perfection. Bone in rib roasts are a family favourite as is rib eye steak.
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?
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.
Thanks for the info.
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?
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.
good point.
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.
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.
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. :)