Sweetheart RIB ROAST smoke with LOTS of Q-view Your input PLZ

Discussion in 'Beef' started by sprky, Feb 14, 2012.

  1. sprky

    sprky Master of the Pit OTBS Member

    Well here we are the day of the Rib Roast smoke. It has been a Murphy's Law day all day long. to start things off the service call I was going to do this AM canceled out.  I always test my thermometers before I smoke. My ET-73 is sitting on the counter near the sink, probe in ice water. The boys let the dog back in he jumps up putting his paws on the counter knocking the 73 into the sink........................You know where this is headed right?.....................Yep the sink is full of water. Had I been right there I might have been able to save it but I was in the other room, headed to the kitchen, I had the roast on the counter.

    Now I gotta smoke with my old thermometers, none of which are very accurate or have a remote display. I calibrate them in ice water noting how far they are off. I chose to use the Taylor with a pager for the meat, and it's only off 15 degrees high not too bad. I use my El-cheapo true-temp that is off 40 degrees low for the smoker temp, might as well use the darn stock thermometer on the smoker except its erratic. Fire up smoker and preheat get Rib Roast in at 2:00 1 hour behind, called wife and told her we are eating 1 hour later no big deal.

    I check roast at 1 hour we are looking good just no drippings in pan. I don't think much of it as temp of roast is only 68. I check it again at 2.5 hours still looking good, and still no drippings in pan. I know I should have some drippings by now, and all i have is a few small spots. My first thought is smoker temps too low, I pull the true-temp and check it again in boiling water, nope off by 40. I then think the Taylor is off, so I take my instant read and check nope same temp. this has me stumped, never seen this before. My gut is telling me something is wrong but I can't figure out what. Smoker temps are checked about every 15-30 min lowest I had seen was 205 and highest was 230. I let it go and and checked again at 4 hours Rib roast is 136, checked with instant read as well. But there are no drippings yet[​IMG]I'm pulling the roast at 140 so we are almost done. I am busy with the taters when the beeper goes off. when I get out there the roast is 142 close enough. But I got no drippings. I put it in the drip pan and foil it to rest. After a 15 min rest I slice into it. I am devastated its not pink. IT has moisture but the meat is brown, My wife says think about it the injection was dark brown, It colored the meat just like the turkeys. OK makes since. We eat, I am so glade[​IMG]  my boy didn't have his GF over, this was the worst tasting rib roast I have done. It's not due to how it was cooked it was the meat. The only moisture to speak of was from my injection. The areas that didn't get the injection like down by the ribs was DRY, and they had the great red color I am use to seeing. I have no clue why this meat is so dry, and it didn't have that beefy flavor. My wife thinks it was from an old dairy cow. Before I go talking to my butcher I want your awl's input. Don't get me wrong here the meal was OK, the meat was edible, mostly due to my injecting, had good smoke flavor. The taters were EXCELLENT, and every thing else was good. I will do a post on the taters as well in sides. This was in no way the dinner I had planed on for today. I would have been better off taking the $ I spent on this and going out. This goes to show even the best laid plans can go a-muck. As well as even experienced smokers can have a bad smoke. 

    When you look at the pics note the amount of drippings in the pan under the roast and you will see exactly what I am talking about. Here's the Q-view

    2PM just put in the smoker

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    1 Hr. in TBS.  The pic looks blurry but that is TBS

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    2.5 Hr in TBS. Pic looks blurry but that's TBS

    [​IMG]

    4Hr. in TBS. The Smoke was mostly done so I didn't add any wood

    [​IMG]

    Fresh out of smoker waiting to be foiled

    [​IMG]

    Rib bones removed and Sliced into note the red juice

    [​IMG]

    The rib bones see how nice and Pink  they are

    [​IMG]

    The taters cooking

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    Veggies ready to cook

    [​IMG]  

    The salad

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    Taters all done

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    Veggies all done

    [​IMG]

    So there ya have it my totally messed up dinner
     
    Last edited: Feb 15, 2012
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That was a Lean Roast...You pulled at 142*...A Roast that size can easily go 10-12 degres of Carryover...Thats 153*F on average, Medium Well or barely a Blush...Which is Exactly what you got there...And where was the Veg in the Pan for Smokey Au Jus, so you would have something juicy to dip in?...JJ
     
    Last edited: Feb 15, 2012
  3. scrappynadds

    scrappynadds Smoking Fanatic

    Makes me hungry just thinken about it........Great job
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Next time you have to try JJ's Au Jus recipe, it is to die for!

                                        ChefJimmy’s Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, 

    THEN  add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want.

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. 

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy
     
  5. terry colwell

    terry colwell Smoking Fanatic

    I watched a Modern Marvel show lately that was on Beef,, They gave Stats that 80% of all beef was Holstein dairy cows now,, on the open market. Dont know how true it is,, I know our meat around here sucks. keeps getting worse and worse, but the price gets higher and higher .. I feel your pain
     

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