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Prime Rib Roast Advice
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<blockquote data-quote="TAFKAP" data-source="post: 5512144" data-attributes="member: 7776"><p>I just did one last week. It wasn't smoked, but I've smoked one before using the same method. It was about a 7.5lb 4-bone</p><p></p><p>1) Season the crap out of it at least a day before. I took the sale weight, multiplied it by .0175, and weighed out that much kosher salt. Cranked a bunch of black pepper on it until my forearms didn't work anymore, then mixed in a bit of garlic powder. My 4 bone took about 60g of salt</p><p></p><p>2) Easiest way to season it was to lay out a long run of Saran plastic wrap and put a layer of rub on there. Smoosh the roast down on it, then coat the remainder of it in the rest of the rub. Since it's a calculated percentage, use it all up. Then tightly wrap the roast and refrigerate at least a day. Flip the roast around a couple times to ensure the liquid that draws out can contact all the surfaces.</p><p></p><p>3) Take it out of the fridge and let it come up to room temp a bit, then place a leave-in thermometer down to the center, in between two of the bones.</p><p></p><p>4) Stoke a good smoky fire so that your offset area is about 250°. Cook/smoke the roast in 200-250° for appx. 4 hours. Maintain temp & smoke level throughout. Temperature goal is 119° for medium rare up to 126° for medium. Pull the roast out when it hits your target temperature and tent in foil. If you get tired of babysitting your grill, it's okay to transfer to a 250° oven. </p><p></p><p>Once it's out, you can let it rest for a couple hours until ready to serve. Final step is to blast the crap out of it in a REALLY HOT environment. If your oven can do 550°, do it. If you can stoke your grill to 650°, do it. At this point, your roast is cooked and you're trying to get a nice browned exterior. Go by eyesight. Mine took about 10 mins in a 550° oven.</p><p></p><p>Once it's reached your desired brownness on the exterior, pull it. No need to rest. The bones should easily pull off. You can slice the now bone-off roast into 1/2" to 3/4" slices.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5512144, member: 7776"] I just did one last week. It wasn't smoked, but I've smoked one before using the same method. It was about a 7.5lb 4-bone 1) Season the crap out of it at least a day before. I took the sale weight, multiplied it by .0175, and weighed out that much kosher salt. Cranked a bunch of black pepper on it until my forearms didn't work anymore, then mixed in a bit of garlic powder. My 4 bone took about 60g of salt 2) Easiest way to season it was to lay out a long run of Saran plastic wrap and put a layer of rub on there. Smoosh the roast down on it, then coat the remainder of it in the rest of the rub. Since it's a calculated percentage, use it all up. Then tightly wrap the roast and refrigerate at least a day. Flip the roast around a couple times to ensure the liquid that draws out can contact all the surfaces. 3) Take it out of the fridge and let it come up to room temp a bit, then place a leave-in thermometer down to the center, in between two of the bones. 4) Stoke a good smoky fire so that your offset area is about 250°. Cook/smoke the roast in 200-250° for appx. 4 hours. Maintain temp & smoke level throughout. Temperature goal is 119° for medium rare up to 126° for medium. Pull the roast out when it hits your target temperature and tent in foil. If you get tired of babysitting your grill, it's okay to transfer to a 250° oven. Once it's out, you can let it rest for a couple hours until ready to serve. Final step is to blast the crap out of it in a REALLY HOT environment. If your oven can do 550°, do it. If you can stoke your grill to 650°, do it. At this point, your roast is cooked and you're trying to get a nice browned exterior. Go by eyesight. Mine took about 10 mins in a 550° oven. Once it's reached your desired brownness on the exterior, pull it. No need to rest. The bones should easily pull off. You can slice the now bone-off roast into 1/2" to 3/4" slices. [/QUOTE]
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