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Rib Roast

Old 12-16-2016, 09:03 AM
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Default Rib Roast

Just picked up a 9lber and a 6lber...tell me what I should do with them
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Old 12-16-2016, 09:26 AM
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Roast them and then eat them is what I'd do with them, what were you planning on doing with them?
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Old 12-16-2016, 09:32 AM
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50/50 mix of sea salt and black pepper.

use that as a rub, get your oven up to 450, place the roast in for 30 min, after 30 min drop down to 350 for remainder of cooking time.

You need a good quality Temp probe so you do not over cook it.

http://www.foodnetwork.com/recipes/a...st-recipe.html

John
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Old 12-16-2016, 09:35 AM
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I was planning on doing a whole one on the BGE and slicing the other into steaks...it is choice meat, so not too marbled, but was only $5.99/lb.

Buddy said to get internal temp to about 127-130 then pull off and should get up to about 137-140. This should be interesting
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Old 12-16-2016, 09:41 AM
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Okay, take the low and slow method, still use the 50/50 mix you will be very impressed.

John
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Old 12-16-2016, 09:51 AM
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How low would you go? Any time guidelines at whatever temp?
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Old 12-16-2016, 05:10 PM
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Can you maintain 350 in your egg?

If so start there

Maybe do the high heat sear in your oven to seal the meat and transfer to the Egg.


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Old 12-16-2016, 05:11 PM
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Kosher salt and fresh cracked pepper. Coat it.
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Old 12-16-2016, 05:21 PM
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1. Season the meat to your liking. I personally prefer Everglades Seasoning if you can get it. Otherwise, their's a Greek Seasoning (yellow container) that's really good as well.
2. Wrap it it suet (fat). Completely cover it. I ask the butcher to do this and it's never been a problem.
3. Put it on the rotissarie.
4. Start your fire. Make two lines of coals, one in the front, one it the back.
5. Place an aluminum foil drip pan directly in the center, between the two lines of coals
6. Let the coals get WHITE. The temperature should be around 225°.
7. Let the roast slowly cook. As it is rotating, season the suet as it turns. DO NOT LET THE TEMPERATURE GET TOO HIGH.
8. Only add a couple of pieces of hardwood at a time. You don't want it to flame up.
9. Periodically empty out the aluminum drip pan as the the melting fat wrap will create a lot of grease.
10. As you season the suet, the juices slowly absorb into the meat.
11. Check the center temperature of the meat periodically using a meat thermometer.
12. Keep seasoning. You can't overdo it, since you're only seasoning the suet.
13. When the meat is ready, pull it off the rotisserie. Cut the suet wrap off of the meat and discard the suet. You are now left with a very tender, juicy roast.

ENJOY!
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Old 12-16-2016, 05:39 PM
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Simple and great...coat profusely with Montreal Steak Seasoning. Preheat to 450F, put in roast for 15 minutes, turn down to 325F and cook until internal temp reaches120F. Pull out and let sit for 20 minutes minimum until carving. Meat thermometer is a must for rib roast. Add carrots and cubed potatoes for added yum.
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Old 12-16-2016, 06:27 PM
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Originally Posted by jtburf View Post
Can you maintain 350 in your egg?

If so start there

Maybe do the high heat sear in your oven to seal the meat and transfer to the Egg.


John
Yes...I can maintain most any temp with very little effort on it. I can get the Egg really hot, too, and plan on doing that as well. I found this recipe just poking around and it sounds like what's been suggested here. I don't have a standing rib roast, but I ribeye roast, I believe.

http://www.biggreeneggsperience.com/...Rib_Roast.html
Originally Posted by Fish'nFool View Post
Kosher salt and fresh cracked pepper. Coat it.
That's the plan
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Old 12-16-2016, 06:31 PM
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Originally Posted by tcpip95 View Post
1. Season the meat to your liking. I personally prefer Everglades Seasoning if you can get it. Otherwise, their's a Greek Seasoning (yellow container) that's really good as well.
2. Wrap it it suet (fat). Completely cover it. I ask the butcher to do this and it's never been a problem.
3. Put it on the rotissarie.
4. Start your fire. Make two lines of coals, one in the front, one it the back.
5. Place an aluminum foil drip pan directly in the center, between the two lines of coals
6. Let the coals get WHITE. The temperature should be around 225°.
7. Let the roast slowly cook. As it is rotating, season the suet as it turns. DO NOT LET THE TEMPERATURE GET TOO HIGH.
8. Only add a couple of pieces of hardwood at a time. You don't want it to flame up.
9. Periodically empty out the aluminum drip pan as the the melting fat wrap will create a lot of grease.
10. As you season the suet, the juices slowly absorb into the meat.
11. Check the center temperature of the meat periodically using a meat thermometer.
12. Keep seasoning. You can't overdo it, since you're only seasoning the suet.
13. When the meat is ready, pull it off the rotisserie. Cut the suet wrap off of the meat and discard the suet. You are now left with a very tender, juicy roast.

ENJOY!
That sounds good, but might be a little too technical for me at this point...lol. I'm hoping to do some yard work while this thing is going on.

Originally Posted by crabbeer View Post
Simple and great...coat profusely with Montreal Steak Seasoning. Preheat to 450F, put in roast for 15 minutes, turn down to 325F and cook until internal temp reaches120F. Pull out and let sit for 20 minutes minimum until carving. Meat thermometer is a must for rib roast. Add carrots and cubed potatoes for added yum.
Definitely have a meat thermometer...a cheap digital one, but it works pretty well.
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Old 12-16-2016, 08:21 PM
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Originally Posted by schoolsout1 View Post
Yes...I can maintain most any temp with very little effort on it. I can get the Egg really hot, too, and plan on doing that as well. I found this recipe just poking around and it sounds like what's been suggested here. I don't have a standing rib roast, but I ribeye roast, I believe.

http://www.biggreeneggsperience.com/...Rib_Roast.html

That's the plan
I like mine on the rotisserie. I catch the dripping to make an auju later for dipping.
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Old 12-17-2016, 04:24 AM
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http://blog2.thermoworks.com/2014/12/rib-roast/
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Old 12-17-2016, 06:21 AM
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My buddy has done a most excellent job of flaking out on me so not sure if I'm gonna do one today
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Old 12-17-2016, 06:31 AM
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I like the 500 degree method. --Season to your liking
-Insert probe thermometer
-5 min per pound at 500, kill the heat and do not open the door
-let rest in oven for about 1.5 hours or until thermometer reads 115
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Old 12-17-2016, 06:49 AM
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Originally Posted by Lorne Greene View Post
I like the 500 degree method. --Season to your liking
-Insert probe thermometer
-5 min per pound at 500, kill the heat and do not open the door
-let rest in oven for about 1.5 hours or until thermometer reads 115
I'm gonna try this way next.
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Old 12-17-2016, 07:13 AM
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I'm gonna do it...just pulled it out and coated with light olive oil and kosher salt/course ground pepper. I'm halfway thinking of getting the egg really hot at first to sear then pulling it off so egg can cool and continue cooking at a lower temp til finished.

Meat looks a little better than I thoughthought once out of package
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Old 12-17-2016, 07:32 AM
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Good luck! Just remember the temp will rise 5 to 10 degrees while resting.
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Old 12-17-2016, 07:43 AM
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Buddy that flaked just called...had a good excuse and says he may be back in town this eve so not sure what's gonna happen now...lol. May end up a late night drunkfest or might do it tomorrow.
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