Smoked Standing Rib Roast

Discussion in 'Beef' started by vayank5150, May 19, 2014.

  1. vayank5150

    vayank5150 Meat Mopper

    Smoked this rib roast for a neighborhood competition on Saturday. It was about 4-5 lbs (4 bones). Smoked with cherry wood at 225 degf on my WSM. It only took about 3 1/2 hours to get to 125 IT. I pulled it, double foiled it and put it in a cooler covered with towels to rest for a couple hours. Wow, was it delicious. Thanks to Bear for some tips. My rub was light and consisted of kosher salt, cracked black pepper, garlic powder, onion powder, white pepper and coriander. Took first place int he competition too!

     
    Last edited: May 19, 2014
    disco likes this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Yank!!![​IMG]

    That Prime Rib will win any contest !![​IMG]

    Nice Job!!

    Bear
     
  3. vayank5150

    vayank5150 Meat Mopper

    Thanks again, Bear.  I also cannot say enough great things about my Weber Smokey Mountain.  I started this smoking meat journey with a MasterForge can smoker ($69 at Lowe's).  Even after making all of the Brinkmann mods, I still could not get good temp control, or more than 5 hours of consistent heat out of it, due to it's small charcoal bin.  This WSM came right up to 225 degf and stayed there within 5 degf either way through the whole smoke and I didn't have to mess with the vents once.  Love this thing!
     
    Last edited: May 19, 2014
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I doff my cap to the winner! That is a roast that will win hearts as well as contests.

    Disco
     
  5. That looks very good man!  [​IMG]   Nice smoke  [​IMG]
     

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