beef rib roast

Discussion in 'Beef' started by camp_cookie, Nov 16, 2007.

  1. camp_cookie

    camp_cookie Smoking Fanatic

    I bought a small beef rib roast today. The net weight is only 2.19 pounds, and it appears to only have one rib. I haven't quite decided how to cook it yet. I'm thinking that I'll either smoke it until done or that I'll smoke it for a while, let it rest, then slice it into a couple of steaks and grill the rest of the way. A nearby steak house does something similar to the latter with prime rib, and it turns out very well.

    I'd appreciate any tips or pointers.

    One thing to note, both my wife and I like beef in the medium well range. Neither one of us likes it with blood still running out of it.
  2. deejaydebi

    deejaydebi Smoking Guru

    Sounds interesting hon. I'm not sure I know what it is though. I don't think I ever saw a one rib anything before.
  3. camp_cookie

    camp_cookie Smoking Fanatic

    I'm pretty sure that it is from a full rib roast that was cut into smaller rib roasts.
  4. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    I deep fried a prime rib roast once. It was awesome. [​IMG] I can dig up the directions if ya want them.
  5. camp_cookie

    camp_cookie Smoking Fanatic

    Here it is going into the BGE.
  6. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Hey Smokey, looks good... keep us updated! [​IMG]
  7. camp_cookie

    camp_cookie Smoking Fanatic

    It's getting close to 130* now.
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    just take it off early......the temps will rise after you pull it off..........let it rest for abit.......wish my MOM would of learned that......she would pull the meat out of the oven when it was the time it hit the table........SHOE LEATHER.......*sigh*

  9. camp_cookie

    camp_cookie Smoking Fanatic

    pulled for the rest at 140*
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    cut that baby open.......LET ME SEE...........lololol

  11. camp_cookie

    camp_cookie Smoking Fanatic

    I already had the gasser fired up to cook some taters; so, I seared the slices on it. They sure were tasty.
  12. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Looks good! What you have there is a thick (guesssing 1.5 - 2 inch), Bone - In, Ribeye steak. Really wouldn't call it a roast. Something that size can be cooked several ways: smoked, roasted, or seared over very hot coals and finished in the oven (roasted). Would'nt try grilling something that thick. Will get dry on the outside before the middle could get cooked (unless you really like a cold, rare middle).
  13. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    I haven't had breakfast yet... now I'm drooling! Nice job!
  14. camp_cookie

    camp_cookie Smoking Fanatic

    Thanks for the explanation of the cut. It was labeled as a rib roast. I wasn't sure what to do with it when I first saw it, but the cut of meat looked too good not to give it a whirl.

    If I try this again, I think I'll cut thick slices off it like a roast instead of trying to split it down the middle like I did this time. I'll try to get a little bit more smoke in it next time (BGE ran a little hot during the cook) and put a little more seasoning on it.
  15. 1 Prime rib 2 to 3 pounds
    Seasoning to your taste, we use salt and pepper to taste with a 1/4 teaspoon of cayenne

    Let your rib roast come to room temprature. Combine the salt, pepper and the cayenne and sprinkle the roast with the rub. Set up your smoker or pit for indirect heat. Use wood chips, chunks, or logs and keep a good level of smoke. Maintain the temprature of your pit at a point of 325F and 350F[ or as hot as your pit will allow without charring the meat]
    Allow the roast to smoke for 2 hours , rotating it to expose all sides to the heat. Continue cooking, checking and turning every 1/2 hour, until the roast reaches an internal temprature of around 130F for medium rare. Allow the roast to rest for 15 miniutes before slicing. After resting the roast should reach 135F. [ USDA recommends 140F ]

    Serves 6 to 8............................Enjoy[​IMG][​IMG][​IMG]
  16. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great SmokeyBear!! Remember, it's all about portions-One man's steak might be another man's roast. [​IMG]
  17. camp_cookie

    camp_cookie Smoking Fanatic

    LOL. [​IMG]
  18. flash

    flash Smoking Guru OTBS Member

    And this man says that's a steak [​IMG]
    Excellent, I will be doing some beef chuck roast this Sunday [​IMG]
  19. talan64

    talan64 Meat Mopper

    I always wondered why my favorite steaks had 3 ribs in them!

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