Bone in rib roast

Discussion in 'Beef' started by graco, Jan 7, 2015.

  1. graco

    graco Smoke Blower

    First time doing this, looks pretty good.

    Cooked at 450, then 325 until internal temperature reached 120, let rest for 20min.

    Will take a pic when I slice it.

     
  2. graco

    graco Smoke Blower

    Definitely good.


     
  3. Looks good to me     Never cooked one at that high temp 

    gary
     
  4. sqwib

    sqwib Smoking Guru OTBS Member

    Nice!
     
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Nice looking roast if that's your preference.  I'm more a fan of a nice consistent edge to edge color instead of well done outer band.
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    I like it both ways... as it's a rare occurrence I get to enjoy PR[​IMG].

    The best way I have found for a consistent color was to cook at high heat 550° then turn off the oven and rest undisturbed for a few hours.


     
  7. Nice  looks tasty

    Gary
     
  8. Looks good! I have done it as SQWIB said and it worked good.

    Happy smoken.

    David
     
  9. Here is a shot of the one I did Christmas  Smoked at 225º

     
  10. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    That's an interesting method.  I go the low and slow route at 225ish and now I finish off with a reverse sear after resting for 20 mins or so.     It comes out looking like this one:

    Not my pic, but an accurate representation.
     
  11. graco

    graco Smoke Blower

    Those look great. I've seen that method online as well, might try it next.
     
  12. sqwib

    sqwib Smoking Guru OTBS Member

    Dam that looks like a sous vide cook
     
  13. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Yeah.  Cooking at 200 - 225 is close to the same temp range.
     
  14. Looks good enough to eat !!!!  

    Gary
     

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