Boneless Rib Roast (Requesting Assistance)


 
Tim L.

Tim L.

TVWBB Pro
Good evening fine sirs. I will be cooking a (app) 9lb boneless rib roast tomorrow and am curious if anyone has any advice or recommendations for me. To be honest with you, it took me some time to determine exactly what the cut of meat was. It was given as a gift and referred to simply as "a roast".

Anyhow, I am going with the suggested recipe on this site of applying a layer of Worcestershire sauce followed by a heavy sprinkling of MSS. Hoping this will turn out a success.

Would you recommend trimming/removing the fat cap? It seems to be up to 1/2" thick on one end and much thinner on the other, with a thick collection of it on "the pointy side". Perhaps trim to even it out then cook fat side up?

Wish me luck....

Thanks!!

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I don't usually bother trimming beef roasts. You can if you wish. If it looks like it needs evening out then go for it. (Or not, if you're not up for it.)

Me, I would cook it fat side down if cooking in a WSM or kettle on a grate (fat side up is for cooking in a pan, imo).
 
Thanks Kevin. Fat side down it will be.

The only reason I even consider trimming is to even it out so that it cooks evenly and also I like the idea of having the seasoning on parts that are actually consumed.

I'm planning on 25 minutes or so per pound, as a rough guide. I'm also looking to Chris' notes in the cooking section. Those are standing rib roasts, but I assume the same principles can be applied to this piece of meat.

Gracias senor
 
Been on about an hour. Temp at the grate started around 340. Meat started at 57. After 10 minutes, 350 and 78, respectively. After an hour, grate temp is 313, meat is 106. It always make me nervous when the meat temp climbs so quick. I was thinking four hours for this cook but an hour in I'm not all that far from where I want to end. Now I'm reconsidering my store run. Perhaps I should continue watching.

Thanks Kevin. I wouldn't care so much if it weren't such a large and expensive cut of meat.

Cheers
 
Why would you think 4 hours? At 250? cooktemp that's what I'd think.

If you need to milk the time cut your cooktemps dramatically.
 
Btw, if necessary, you can remove the roast, cut temps, then return it.

Alternatively, remove the roast, make your store run, then moderate your temps, if necessary, when you return and return the roast to the cooker.
 
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