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Author Topic: Rib Roast  (Read 545 times)

Offline OldHickory

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Rib Roast
« 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.   



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




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




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


Bradley DS4 with Auber PID and dual element mod
Char-Broil SRG
Weber kettle with rotisserie
Charmglow 5 burner with rotisserie pgg
Pit Barrel Smoker

We the people own this United States Of America,and the Constitution is our owners manual.

Offline manfromplaid

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Re: Rib Roast
« Reply #1 on: April 30, 2019, 04:42:05 pm »
WOW

Offline _Bear_

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Re: Rib Roast
« Reply #2 on: April 30, 2019, 04:57:55 pm »
Very nice
Bradly Digital 6 rack smoker
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Offline Habanero Smoker

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Re: Rib Roast
« Reply #3 on: May 01, 2019, 01:58:01 am »
Nice work! This cut has become my favorite for roasts and steaks.


     I
         don't
                   inhale.
  ::)

Offline watchdog56

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Re: Rib Roast
« Reply #4 on: May 01, 2019, 05:20:12 am »
Looks excellent. What was your ration of salt,pepper garlic and onion powder?

Offline TMB

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Re: Rib Roast
« Reply #5 on: May 01, 2019, 01:20:20 pm »
Makes me droooooooooooooooooooooooooooollllllllllllllllllll!
Live, ride, eat well and thank God!

Offline OldHickory

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Re: Rib Roast
« Reply #6 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.
Bradley DS4 with Auber PID and dual element mod
Char-Broil SRG
Weber kettle with rotisserie
Charmglow 5 burner with rotisserie pgg
Pit Barrel Smoker

We the people own this United States Of America,and the Constitution is our owners manual.

Offline Edward176

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Re: Rib Roast
« Reply #7 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? 

Offline OldHickory

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Re: Rib Roast
« Reply #8 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 .
Bradley DS4 with Auber PID and dual element mod
Char-Broil SRG
Weber kettle with rotisserie
Charmglow 5 burner with rotisserie pgg
Pit Barrel Smoker

We the people own this United States Of America,and the Constitution is our owners manual.

Offline watchdog56

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Re: Rib Roast
« Reply #9 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.

Offline manxman

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Re: Rib Roast
« Reply #10 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.
Manxman

Offline watchdog56

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Re: Rib Roast
« Reply #11 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?

Offline Habanero Smoker

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Re: Rib Roast
« Reply #12 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.


     I
         don't
                   inhale.
  ::)

Offline watchdog56

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Re: Rib Roast
« Reply #13 on: May 15, 2019, 01:14:28 pm »
Thanks for the info.

Offline watchdog56

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Re: Rib Roast
« Reply #14 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?