Smoked rib roast

[gbritten_nh]

I made a rib roast in my OBS yesterday, turned out fantastic.

I rubbed it in Jan's rub the night before, and left it wrapped in plastic wrap overnight.

It came out of the fridge @ 9:45 AM (I only woke up then, should have been earlier).  I refreshed the rub and left it to warm up.

Here is the roast as I loaded it into the Bradley (my apologies for the poor picture quality, should have shot 2, but I wanted to close the door quickly.  Note the oven probe is not located in the clip, but on the floor on the v-tray):



I was targeting 220 in the Bradley, mostly achieved it (no PID yet, but I plan on one when I can do it).  Planned on transferring to oven when I got tired of monitoring the Bradley, then FTC for an hour after IT of 140, then 20 minutes back in oven at 400 CT, to 145 IT.

At 36 minutes elapsed I opened for a general check (why, I am not sure, I normally would not as I have a maverick monitoring it) and realized the oven/barbecue probe was out of place and corrected that.

I planned to smoke for 2 hours Apple, but as this was going on I was studying the forum, and concluded that since I love strong smoke flavor, I would extend it, so it went 2 hrs smoke, 1 hr no smoke, then 1:40 or so smoke again.  Smoke was 20 minutes Mesquite, 1:40 Apple, [pause], 20 minutes Hickory, 1:20 Apple.  I do not think all that was necessary, just the way I put the pucks in the SG, and the results of reading more posts.

At 4:55 elapsed I moved it to the oven.

Here is the general heat up, including the Bradley, FTC, and oven:



Note there was no carryover heating, 1 hour of FTC IT was 140 F start to finish (I kept the probe in, probably won't do that again).  There was an interesting accumulation of au jus in the foil, not a lot, not blood colored, dark brown.  Quite tasty, I will extend FTC some to see if I get more the next time.

Then, I removed to the preheated 400* F oven, planned on 20 minutes, was closer to 35 minutes to IT 145.  Removed to rest uncovered for 25 minutes while I prepped the other food, mashed potatoes and broccoli.

Here is the meat after final oven:



and here it is ready to be carved:



carved:



and plated:



(need a bigger plate!)

It was awesome. 

This was yesterday, I removed a bone and sliced a bunch for sandwiches today, will freeze the rest until after I get back from a business trip this week.


Lessons learned:

Not too many, the meat should be out of the fridge sooner, I should not buy a rib roast blind (this was bigger than I really wanted, but the price was pretty good, 6.99/lb for 8.13 lb, but the butcher had to cut it, and he asked me how many ribs, I have seen some pretty small 2 rib roasts so I said 3!), and I need to use a bigger plate! Also, I would probably pull it at a little lower temperature, but my wife and son do not like meat as rare as I do, so for them an additional 5* F probably should be planned on.

[OU812]

Your rib roast looks GREAT!

That plate of grub looks execlent, all the things I love on one plate.

[jiggerjams]

Sitting here eating a crappy ol BK burger looking at these photos. It just ain't fair!! Nice job looks delish!

[ghost9mm]

Nope it's not fair I had yogurt and a banana for lunch...darn that  roast really looks good...