Standing Rib roast question.

Discussion in 'Beef' started by scottyaz, Nov 17, 2009.

  1. scottyaz

    scottyaz Fire Starter

    Going to try doing a Standig rib roast this weekend. The ones from Costco are normally boneless and around 8-9 pounds.

    Most of the folks in teh family that are coming over don't like things rare so my planes are to take it up to around 145.

    From what I've read on Prime Ribs, cook at 225. Any ideas on about how long it will take to get up to temp?

    Thanks in advance for your inputs.
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    It is gonna depend on a lot of variables. Are you smoking it and what temp are you smoking it at. That is an expensive cut of meat so my personal preference would be to smoke it for 2-3 hours at 250 and finish in the oven with a temp probe inserted to get it to 140 and tent it for 30 min to finish off - Your end temp will be at the 145 and the juices will have redistributed
    Good luck and be sure to post some qview
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I do bone in but for a time estimate I usually figure about 1 hour per lb and that comes close but of course I cook to temp
     
  4. scottyaz

    scottyaz Fire Starter

    Thanks for the advice. Picked it up from Costco last night. About 9.5 pounds. I'm thinking about 6-7 hours on the smoke.
     
  5. raceyb

    raceyb Smoking Fanatic

    I can't wait to see the Qview on that fine piece of meat!
     
  6. scottyaz

    scottyaz Fire Starter

    I'll be starting the Qview tonight when I season it up. Going to smoke it with Hickory.
     
  7. tn_bbq

    tn_bbq Smoking Fanatic

    Cool.

    I've always wanted to try one of these.

    Mustard slathered, herb crusted, coated with garlic, sea salt n freshly ground pepper. I helped a buddy do a beef tenderloin like that one time using his kettle grill and rotisserie. It was caveman, carnivore city on the back deck. Absolutely delicious.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with piney on this one he wouldn't do you wrong. Don't forget the Qview
     
  9. scottyaz

    scottyaz Fire Starter

    OK, It's in teh smoker, (qview is still in the camera, will have those on soon...) However, I've at 119 temp... till 6 hours before dinner...

    I turned down the temp. How long can I ftc?

    Shoudl I really drop the temp?

    Advice? [​IMG][​IMG][​IMG]
     
  10. scottyaz

    scottyaz Fire Starter

    OK, Here's the qview so far:

    The meat last night freash out of the package:



    I went to season it and I hear many of you using "Cracked pepper". I thought it might be nice to try and cracked my pepper container on the counter but all the pepper fell out before I could get it to the meat [​IMG] JK of course. But what is cracked pepper? Is that ground pepper?

    I added a rub of garlic powder, onion powder, course ground pepper, ans seasonall.




    After a night in the fridge:



    A couple hours in... looking good, hopefully not done so early it messes up dinner ...
     
  11. i am doing one of these (bone in) for thanksgiving this year, so i am very interested in the outcome. We usually smoke on of the turkeys we have, but this year are breaking tradition. Hope mine looks as good in the smoker.
     
  12. rw willy

    rw willy Smoking Fanatic OTBS Member

    That looks like things are going great.
    Technically, I think a "standing" rib roast is a bone-in. I believe you have a ribeye roast.
    Not that it matters. It is a great roast to smoke. Enjoy
     
  13. scottyaz

    scottyaz Fire Starter

    yeah, technically it's a Ribeye roast [​IMG]

    I pulled it at internal temp of 139. It was 1:30 in the afternoon when I pulled it.



    I foiled it and put it in the cooler to rest. And I crossed my fingers.

    Still felt warm at 4:30. At 4:45 I pulled it out of the foil:



    Then I cut it..



    Compliments all the way around. I thought one or two might want to nuke it to get rid of the some of the red, but everyone just "Chowed down".

    I accompanied it with some "Wicked Beans" and baked potatoes. I did the bean in the oven (Family friendly version.) Thank you for that receipe.

    I still have 1/2 of it left... get to have nice left overs for a couple days.

    I'm looking forward to doing this one again at Christmas [​IMG][​IMG][​IMG]
     
  14. rw willy

    rw willy Smoking Fanatic OTBS Member

    That looks great! Enough said.
     
  15. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Really nice looking prime.

    You can just cut into steaks since it's rare and gently reheat in the micro with some aujus on the plate to absorb the waves and still have a great Prime Rib meal.
     

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