Hi Folks
I just recieved my highly anticipated standing rib roasts about 10 mins ago and I think I have figured out how I want to do it.
I plan on using apple for about 1.5 hrs at 220 degrees until the IT reaches about 115 to 120 or so. I will then put it in the oven preheated to 400 for 20 mins which should raise the temp 15 to 20 degrees and give it a bit of a crust. The oven will be turned off once the roasts are in it.
My question is What would be a good rub to use and has anyone ever tried horseradish? Also does my approach sound reasonable?
Thanks in advance
Your approach is solid. That is how I smoke/roast Top Loin and other roasts; although I use an oven temperature of 450°F. Use your favorite beef rub. Watch your internal temperature closely, and you may want to take it out of the oven 8°F - 10°F before you hit your ideal IT. The internal temperature will continue to raise during rest.
Have you checked out the Rubs (http://www.susanminor.org/forums/forumdisplay.php?f=39) on the recipe site. Some of them are for beef. Also you can't go wrong using McCormick's Montreal Steak rub.
Thanks sir
HABS
Is the montreal steak rub good on brisket
I cheat and use the Prime Rib Seasoning that Cattlemans Steak House sells. It's the bomb! Some stores have it.
Quote from: bflosmoke on August 24, 2008, 04:05:41 PM
HABS
Is the montreal steak rub good on brisket
Yes! The McCormick Grill Mates Montreal Steak Seasoning works great on brisket. Its a blend of salt, black pepper, red pepper and garlic. Those spices are what I generally use on my brisket.
Help
My standing rib roast has reached the IT I wanted and has gone through the oven @ 450. It didnt take nearly the time I anticipated. Is my best bet FTC or does anyone have another suggestion.
Probably too late for this but you can double or tripple wrap in heavy duty foil. Unfortunatly this should be done 5 to 10 degrees before your desired IT as the carry over cooking will increase it by that much. The PR will hold the heat for 1-2 hours if you put into a pre-warmed cooler as in the FTC (Foil, Towel, Cooler) method.
Thank You Gizmo
Thats what I ended uo doing . I wanted medium rare about 135 deg which is what I had when I FTCed it so hopefolly I will get around medium.
Yeah! You have to monitor it closely, because the temperature rises fast.
When you place foil over it, the carry over will be much higher, because the foil will slow down the cooling of the surface. The quicker you can cool the surface the less the carry over there will be. Once the surface cools sufficiently enough it will start to draw the heat out. After the internal temperature stops rising then you can wrap it to keep the meat warm.
It ended up coming out so so. It wasnt quite as red as I wanted I would say medium to medium well. The flavor was very good and the neighbor loved it. I gave him the larger roast which ende up with a slightly lower IT. I guess I jumped in alittle too soon but I have to learn sometime. Thank you for the help, I appreciate it.
Hey Habs where are you located in upstate. I am obviously from the Buffalo area.
I'm about 90 miles above the City, if you look at a map I live almost where NY, CT, and MA meet. It's beautiful country, with a lot of organic farming, and agriculture going on. The landscape is prime land for people who live in the City, and a lot of farms and farm lands are disappearing fast.
I know the area it is some really nice country. I worked on a boiler near bear mountain and W Point for 9 months a few years ago. I know you are north of that but I have traveled through. I live in the hills about 45 mins south of Buffalo also pretty country. Thanks for all of your help and advice.
I've been in that area, that is nice country also. I had to go to Gowanda a couple of times. A large Amish population in that area, but I never had a chance to check out any of their markets.
I'm sure you will be posting some great rib roast recipes in the near future.
I grew up 10 mins from Gowanda
Sorry I didn't see this post sooner, but here are a few links for prime rib:
http://forum.bradleysmoker.com/index.php?topic=4454.0
http://forum.bradleysmoker.com/index.php?topic=3263.msg62759#msg62759