Rib Roast

Started by OldHickory, April 30, 2019, 03:40:38 PM

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OldHickory

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.

manfromplaid


_Bear_

Bradly Digital 6 rack smoker
Bradley Propane Smoker
The Big Easy
Broil King gas BBQ
"Cant hurt it, it's already dead"

Habanero Smoker

Nice work! This cut has become my favorite for roasts and steaks.



     I
         don't
                   inhale.
  ::)

watchdog56

Looks excellent. What was your ration of salt,pepper garlic and onion powder?

TMB

Makes me droooooooooooooooooooooooooooollllllllllllllllllll!
Live, ride, eat well and thank God!

OldHickory

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.
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.

Edward176

Wow, that really does look fantastic. Thank you for the pic, What was the weight and how long till ready? 

OldHickory

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 .
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.

watchdog56

Thanks. Have to do a couple for Son-in-laws birthday dinner in a couple of weeks.

manxman

That looks fabulous and done to perfection. Bone in rib roasts are a family favourite as is rib eye steak.
Manxman

watchdog56

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?

Habanero Smoker

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.
  ::)

watchdog56

Thanks for the info.

watchdog56

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?