Standing Rib Roasts

[whitetailfan]

I've got 2 roasts (just over 3lbs each) defrosting now for the weekend.  I did a search on my past projects and found I have rubbed these before with Cajun Ragin and Sweet Sensation from S&S with good results.

Looking for something new.  Bassman had a redwine marinade I may tackle.  Any other suggestions?  Rubs or smoke flavour.

Thanks[:)]

Trying to get in one last thread before the website goes down this weekend[;)]


<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB

[iceman]

I can't find the recipe just yet but I used a red wine marinade like bassman has. I do remember it had a ton of crushed garlic cloves in it, black pepper, dry red wine, and olive oil. I'll keep looking.

[icerat4]

I did one about the same size.I used Stubbs mariante 8-10 hours in a bag[;)] it worked out great nice flavor.

[BigSmoker]

Rosemary garlic S&P works for me[:D].

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[owrstrich]

chez said to roll them in liptons french onion soup mix...

ive done that the last 2 times with some garlek powder and onion powder and some black pepper added... if you decide to do this i would wrap them up and fridge them for a couple days minimun b4 smoking...

you gotta eat...

owrstrich

[iceman]

Now that sounds good! I better go to the freezer this weekend.[:p]<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by owrstrich</i>
<br />chez said to roll them in liptons french onion soup mix...

ive done that the last 2 times with some garlek powder and onion powder and some black pepper added... if you decide to do this i would wrap them up and fridge them for a couple days minimun b4 smoking...

you gotta eat...

owrstrich
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

[Oldman]

There are some things in my option you don't mess with...one is quality Prime Rib.

Olds

[vonndogleg]

I've never done a roast in my bs...can u tell me what kind of brisquettes you would use for this, and is a prime rib roast worth doin in the bradley...love to try it!!!

[vonndogleg]

I'll answer my own question, decided to go and buy a prime rib this morning and do it in the bradley...rolled it in a peppercorn garlic rub and let stand for about 4 hours, room temp.  Preheated the bs to 250 degrees and threw the roast in.  Brought the heat down to 225 for about an hour then down to 200.  (roast was about 5 pounds, 2 bones)...I use a digital wireless meat thermometer that i watch inside the house and cooked er to about 132 degress, pulled it out and wrapped it in tinfoil for about 15 minutes before carving...Let me tell ya, its damn well worth it doin a beautiful cut of meat like that in the smoker...Did it all in about 4.5 - 5 hours...

[jaeger]

Sounds like you figured out a way to decided if it was worth doing, just do it!
Good information here for the next person wanting to give it a try. What kind of wood did you end up using?

[vonndogleg]

I used special blend on this roast

[car54]

How long did you smoke it?

Brad

[vonndogleg]

it took about 4-5 hours, i use a meat thermometer and cook it til about 132 degress and wrap it for only about 15 mins after...gives me a nice rare piece of meat...

[IKnowWood]

Hmm, this sounds good.  slice a steak out, coat it with blackening seasoning  and flash sear it to blacken it and serve.

i think this sounds devine.

[vonndogleg]

no, no serving blackened around here...just cut steaks out with the blackened edge, about 1.25 inches thick and nice and rare!!!  Now that sounds gooooood...