BEEF Crown Rib Roast Question

[iahkaferoaster]

I need instructions on seasoning smoking, FTC, and such for a  BEEF CRR my dads wants me to cook for Christmas. Thanks, IAHkaferoaster

[owrstrich]

the crown ribb roast is a prime ribb roast that has been tied up in a circle with the bone ends facing up which happens to look like a crown...

im not sure the bs rack is deep enough to handle the size of a full pr roast tied up in a circle...

but it you got one you can bend in a circle and fits the rack without touching the sides of the box... i would do it like a regular prime ribb...

if you have a grill... i would smoke first... grill second... no ftc... just 30min rest under foil tent... serve...

i posted this earlier...

my opinion... dont worry... 4 hrs smoke... slider all way hot... pull at 130 and grill a few minutes... you can not... you can not...  you can not...  screw it up...

i posted something like this a few months ago...

i have done the rib roast a few times... select... choice... prime...

chezz is right on about the lipton onion soup mix and not overcooking...

dont let the roast touch the sides of the bs... make sure it will fit on a rack... you want it to go wall to wall but not touch... if too wide you must trim to fit...

my best effort was this...

sliced between the bones and the roast... rubbed lipton onion soup mix into the cut and rolled the roast and in lipton onion soup mix with black pepper and garlic powder added... tied the bones to the roast... tied it all up in a plastic supermarket bag in fridge for 2 days...

let roast come to room temp... out of fridge for at least 2 or 3 hours... fired up puck burner and heat element... slider all way hot... pre heated to 300 deg or as hot as it would go... vent closed...

now let me say right now... low and slow... low and slow... except the rib roast needs hot and fast... hot and fast... hot and fast...

slide a puck on the burner and slide in the beast... bottom shelf... rib bones down... do it fast... dont lose the heat... anyway... the temp will fall... vent 1/3 open... temp will continue fall then rise as the roast absorbs heat...

4 hours of smoke... i use hickory or oak... or until internal hits 135 internal on select and choice or 130 on prime... everytime i have done rib roast it has been a 4 to 5 hour cook... so it goes very quick...

the reason i switched from low and slow on the rib roast to hot and fast is because low and slow rendered great innerds but the outerds were not great...

hot and fast... renders me great innerds and better outerds...

now about ftc... smoke only... wrap that beast and ftc between 2 to 6 hours... i almost always ftc for 4 to 8 hours anymore... why the long ftc... because that ftc really freaks me out...

inow about ftc... smoke 1st and finishing on the grill... i have never done this because i dont have a grill anymore... im thinking pull it at 130 then directly on very hot grill for a few minutes and then let it rest for a few minutes under foil tent and serve...

i would not ftc a grilled ribb because it may screw up the outerds... and the reason you grill it in the 1st place is for grilled outerds...

i mix up some horseraddish and some sour cream and serve on the side...

you gotts to eat the beast...

owrstrich

here is the link... http://forum.bradleysmoker.com/index.php?topic=4454.0;topicseen