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re: Standing rib roast - Updated with pics on page 2
Posted on 12/18/15 at 8:08 pm to KosmoCramer
Posted on 12/18/15 at 8:08 pm to KosmoCramer
I'm too anal for that. I do have a thermo pen, but I have to open, look, poke, lick my fingers, take temp, lose all the heat from my oven, shove back in and slam the oven door that almost takes it off the hinges. It's a dance and the music is in my head. And a big arse glass of wine is on the sideboard.
1
Posted on 12/18/15 at 8:35 pm to Martini
quote:
. And a big arse glass of wine is on the sideboard.
Bottle, not glass..
Posted on 12/18/15 at 8:42 pm to glassman
Oh I'm pulling on a magnum right now. I'm like granny pulling on her XXX jug.
This post was edited on 12/18/15 at 8:44 pm
Posted on 12/18/15 at 8:45 pm to Martini
Runs and hides...
That gif is fricking amazing....
That gif is fricking amazing....
Posted on 12/18/15 at 8:49 pm to glassman
yeah ole Santa better hope Herbie is around when he gets home because he will need some dental work done. Posted on 12/18/15 at 8:56 pm to Martini
Been there, done that... Recently.. Yikes..
Posted on 12/19/15 at 8:51 am to KosmoCramer
Folks if you pull it at 125 -130 it's ruined. It need to rest for 30 min and by they time it's 140.
If you put it in say at 10:00 Am at 375 for one hour and turn the oven off , don't open it, it willbe109 at 5:30PM every single time no matter the size. Turn ovenbackonfor 45 min to
122-5. Done this for years.
If you put it in say at 10:00 Am at 375 for one hour and turn the oven off , don't open it, it willbe109 at 5:30PM every single time no matter the size. Turn ovenbackonfor 45 min to
122-5. Done this for years.
Posted on 12/21/15 at 8:38 am to BoogaBear
Trimmed and trussed.
Rubbed down
On the pit barrel
At 115 degrees
Searing
All seared up and ready final temp was 125
4 monster slices ready to be devoured
I'm pretty happy with how it turned out, the outer ring got a little more brown then I would have liked but the reverse sear did it's job on the rest.
For the 2 leftover slices I cranked up the cast iron and seared each side off similar to a steak. Stayed tender and medium rarish.
Rubbed down
On the pit barrel
At 115 degrees
Searing
All seared up and ready final temp was 125
4 monster slices ready to be devoured
I'm pretty happy with how it turned out, the outer ring got a little more brown then I would have liked but the reverse sear did it's job on the rest.
For the 2 leftover slices I cranked up the cast iron and seared each side off similar to a steak. Stayed tender and medium rarish.
Posted on 12/21/15 at 8:46 am to Artie Rome
Very well done. How big was it and about how long did it take. What temp were you smoking?
This post was edited on 12/21/15 at 8:48 am
Posted on 12/21/15 at 11:12 am to BoogaBear
Looks good even though I'm not a fan of smoking them. What was the rub?
I like to do whole ones - when they are affordable and I'll use choice, but I will put them on a rotisserie over an open fire out by the barn, bury aluminum foil wrapped potatoes in the coals and set a pot of beans on top of the coals. Fun way to eat outside and will feed a bunch of people.
I like to do whole ones - when they are affordable and I'll use choice, but I will put them on a rotisserie over an open fire out by the barn, bury aluminum foil wrapped potatoes in the coals and set a pot of beans on top of the coals. Fun way to eat outside and will feed a bunch of people.
Posted on 12/21/15 at 12:27 pm to Martini
2 tablespoons ground black pepper
2 teaspoons dried rosemary leaves
2 teaspoons dried thyme or oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon American paprika
1/2 teaspoon chipotle or cayenne powder
Mixed with water to make a paste.
2 teaspoons dried rosemary leaves
2 teaspoons dried thyme or oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon American paprika
1/2 teaspoon chipotle or cayenne powder
Mixed with water to make a paste.
Posted on 12/21/15 at 12:34 pm to BoogaBear
quote:
Mixed with water to make a paste.
Herbs and most spices dissolve better in oil and it helps express the flavors more. Just a thought on future rubs.
The meat looks awesome.
Posted on 12/21/15 at 1:54 pm to The Last Coco
I typically do oil as well. Recipe called for water for some reason, so I figured I'd give it a shot.
Posted on 12/21/15 at 1:58 pm to BoogaBear
I would enjoy that. Very nice job.
Posted on 12/21/15 at 5:00 pm to BoogaBear
Did you slice it right away?
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