Slow Roasting Standing Rib over water smoker WSM


 
K

Kent

TVWBB Member
I'd like to try smoking a standing rib roast in the WSM over water, at a temp of about 250F. Have any tried it? If so did you brown the meat at a high temp either before or after the slow cook? Do you have to brown it? I'm going to roast it either in a pan or with a pan below[and above the water pan] to catch the drippings.
Thanks for any advice.
 
Kent,

There are several examples posted on the Cooking Topics page...just scroll down to the Beef section.

I tend to cook these at 300-350*F. If done this way, there's no need to sear before or after cooking.

If you cook at 250*F, take the meat to about 10*F below your desired internal temp, then pop it into a 500*F oven for 10-15 minutes to brown it.

Either way, let rest for 15-30 minutes before slicing.

Good luck,
Chris
 
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