Choice rib roasts 5.97 lb No. Cali. Safeway and Raleys


 
Bruce said:
Crazy good prices for Rib Roasts.
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Agreed. Back in the day, I would buy at least 3, and freeze a couple. As the Missus and I have gotten older, we've found that we don't, (can't), eat as much, so I just buy one. We prefer beef ribs and brisket anyway and would just assume spend the $$ on a Prime packer, or at the butcher.
 
At 4.99/lb it seems like a reasonable decision for Christmas dinner...soooo, I picked up a 9.8 lb. bone in roast. Just under $50 for prime rib for five people seems pretty good.

I could use some advice regarding cooking it on the E325. What temp. for the Genesis?How long/lb.? Drip pan under roast or under grates? I'm assuming indirect with Roast in center. I'm also thinking bone broth au jus with baby Bella's?
TIA
 
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Jay, this is the directions I used for my bone in Rib roast for Thanksgiving. It worked great for a first time doing a rib roast. However, I did this on my Genesis gas grill and I did not go all out on the spices. If you use smoke, Don't go overboard. I did use a drip pan with some water in it under the roast.

I suggest that when the roast is done, you slice off the bones in one piece and hide that for later. Eating those like giant BBQ ribs is amazing. you could even slap a layer of BBQ sauce on them and drop them on the grill nice and hot to caramelize the sauce just like regular ribs. Just tell everyone that you are eating the left over scraps.

 
Jay D in Jersey said:
At 4.99/lb it seems like a reasonable decision for Christmas dinner...soooo, I picked up a 9.8 lb. bone in roast. I could use some advice regarding cooking it on the E325. What temp. for the Genesis?How long/lb.? Drip pan under roast or under grates?
TIA
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I would start by putting it on a rack today, in the refrigerator with some salt, cover it with cheese cloth and leave it until the night before cooking.

Night before I cradle it, and put some salt and pepper in the cradle cut and it goes back in the fridge.

I slow cook mine until desired IT with a pit temp around 200 to 225. IT for my and my family is 122 to 125 IT. Then I pull it, tent it, crank up the heat and finish it with 5 mins or so at max heat. An oven set to 500F will also work but it makes a bunch of smoke inside.

As far as the E325, I think that's three burner front control without a sear?

I would put it on a rack, in a roasting pan and try to raise it up away from the cooking grates a couple of inches.

If you have a cast iron griddle that fits front to back I'd put that over the center burner.

I would preheat with all burners on high and get lid temp to 350F, then shut off the two outside burners and put the roast on. I'm guessing lid temp will settle in around 275F, but it might be lower if its cool and breezy. I'd roast it anywhere from 225 to 275F until it hits your desired IT.

If you are going to finish it on the E325, I'd foil tent it in the pan and bring it inside for 15 mins while the grill gets up to max temp. I think 5 mins at max heat will work well.

I would not walk away from it for the last stage just in case...

After the sear, another 10 minute ( minimum ) should suffice.

good luck.
 
Bruce said:
Jay, this is the directions I used for my bone in Rib roast for Thanksgiving. It worked great. However, I did this on my Genesis gas grill and I did not go all out on the spices. If you use smoke, Don't go overboard. I did use a drip pan with some water in it under the roast.

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That looks really good Bruce.

Looks like he doesn't do a finishing sear. I guess it may not be needed if the pit temp is 275F. When I've done this on my BGE I go with 225F pit temp so the sear step is needed. I might try a higher temp this year.
 
DanHoo said:
I would start by putting it on a rack today, in the refrigerator with some salt, cover it with cheese cloth and leave it until the night before cooking.

Night before I cradle it, and put some salt and pepper in the cradle cut and it goes back in the fridge.

I slow cook mine until desired IT with a pit temp around 200 to 225. IT for my and my family is 122 to 125 IT. Then I pull it, tent it, crank up the heat and finish it with 5 mins or so at max heat. An oven set to 500F will also work but it makes a bunch of smoke inside.

As far as the E325, I think that's three burner front control without a sear?

I would put it on a rack, in a roasting pan and try to raise it up away from the cooking grates a couple of inches.

If you have a cast iron griddle that fits front to back I'd put that over the center burner.

I would preheat with all burners on high and get lid temp to 350F, then shut off the two outside burners and put the roast on. I'm guessing lid temp will settle in around 275F, but it might be lower if its cool and breezy. I'd roast it anywhere from 225 to 275F until it hits your desired IT.

If you are going to finish it on the E325, I'd foil tent it in the pan and bring it inside for 15 mins while the grill gets up to max temp. I think 5 mins at max heat will work well.

I would not walk away from it for the last stage just in case...

After the sear, another 10 minute ( minimum ) should suffice.

good luck.
Click to expand...
Thank you Sir!
 
Bruce said:
Jay, this is the directions I used for my bone in Rib roast for Thanksgiving. It worked great for a first time doing a rib roast. However, I did this on my Genesis gas grill and I did not go all out on the spices. If you use smoke, Don't go overboard. I did use a drip pan with some water in it under the roast.

I suggest that when the roast is done, you slice off the bones in one piece and hide that for later. Eating those like giant BBQ ribs is amazing. you could even slap a layer of BBQ sauce on them and drop them on the grill nice and hot to caramelize the sauce just like regular ribs. Just tell everyone that you are eating the left over scraps.

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Thank you,Sir! That recipe is printing! I think I'm going to use Worcestershire as a binder and a GSP rub along with SD some thyme and rosemary.
 
DanHoo said:
That looks really good Bruce.

Looks like he doesn't do a finishing sear. I guess it may not be needed if the pit temp is 275F. When I've done this on my BGE I go with 225F pit temp so the sear step is needed. I might try a higher temp this year.
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I thought about doing it my Akorn kamado but that's just too much to oversee.
 
DanHoo said:
I would start by putting it on a rack today, in the refrigerator with some salt, cover it with cheese cloth and leave it until the night before cooking.

Night before I cradle it, and put some salt and pepper in the cradle cut and it goes back in the fridge.

I slow cook mine until desired IT with a pit temp around 200 to 225. IT for my and my family is 122 to 125 IT. Then I pull it, tent it, crank up the heat and finish it with 5 mins or so at max heat. An oven set to 500F will also work but it makes a bunch of smoke inside.

As far as the E325, I think that's three burner front control without a sear?

I would put it on a rack, in a roasting pan and try to raise it up away from the cooking grates a couple of inches.

If you have a cast iron griddle that fits front to back I'd put that over the center burner.

I would preheat with all burners on high and get lid temp to 350F, then shut off the two outside burners and put the roast on. I'm guessing lid temp will settle in around 275F, but it might be lower if its cool and breezy. I'd roast it anywhere from 225 to 275F until it hits your desired IT.

If you are going to finish it on the E325, I'd foil tent it in the pan and bring it inside for 15 mins while the grill gets up to max temp. I think 5 mins at max heat will work well.

I would not walk away from it for the last stage just in case...

After the sear, another 10 minute ( minimum ) should suffice.

good luck.
Click to expand...
Thank you, Sir!
 
One digression for me here. S&P only and low heat. As for "pickling" your roast honestly imo it ruins the meat. It makes it more like "corned beef". Wait until just before placing it on the grill before a plain S&P seasoning
 
LMichaels said:
One digression for me here. S&P only and low heat. As for "pickling" your roast honestly imo it ruins the meat. It makes it more like "corned beef". Wait until just before placing it on the grill before a plain S&P seasoning
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not pickling as there is no brine or soaking in liquid.

Feel free to disagree but if you haven't tried it...
 
DanHoo said:
not pickling as there is no brine or soaking in liquid.

Feel free to disagree but if you haven't tried it...
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I have tried it. Which is why I totally recommend against it. I honestly feel it ruins a nice piece of meat. I can tell immediately too if someone has done it as it negatively affects the texture. It also negatively affects the formation of a nice crust. I'm very open minded and have tried the technique on a few different occasions and tries with various cuts i.e. roasts, steaks, etc. And just find the meat eats like it's been pickled. Just completely unpleasant to me
 
DuaneMac said:
Just got back from ShopRite, 3 bone roast. 8.71lbs.@ $4.99/lb.
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Did the same yesterday at ShopRite. 9.8lbs@4.99 3 bones.
Giant was advertising $4.76/lb.
But you need to be aware of the digital coupon thing. I'm not exactly sure how it works. You get one discount for any loyalty card membership but you get get even more with the digital coupon. I had to go up to the customer service desk to get the additional $40 discount. I don't know if it's what you add to your cart on the app or a kiosk in the store where you get it. I'm sure it's different for various supermarkets too.
 
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Yeah, it’s a PITA. Regular price is $12.99/lb. then $4 off with ShopRite card plus an additional $4 off with the digital coupon which brings it down to $4.99/lb. The way it’s presented on the receipt is even more confusing! I always make sure I’ve downloaded all my coupons through the ShopRite app before I go there. My cell signal is non existent in the store and their Wi-Fi is sketchy which means I’d have to stand at the kiosk and load them to my account. I hate that they force you to do the digital thing, why can’t they just give the full discount with a rewards card. Don’t get me started that there’s only three cashiers and about twenty self checkouts!
 
DuaneMac said:
Yeah, it’s a PITA. Regular price is $12.99/lb. then $4 off with ShopRite card plus an additional $4 off with the digital coupon which brings it down to $4.99/lb. The way it’s presented on the receipt is even more confusing! I always make sure I’ve downloaded all my coupons through the ShopRite app before I go there. My cell signal is non existent in the store and their Wi-Fi is sketchy which means I’d have to stand at the kiosk and load them to my account. I hate that they force you to do the digital thing, why can’t they just give the full discount with a rewards card. Don’t get me started that there’s only three cashiers and about twenty self checkouts!
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And how much for the bags when you forget to bring them in😅?
 
Bruce said:
Jay, this is the directions I used for my bone in Rib roast for Thanksgiving. It worked great for a first time doing a rib roast. However, I did this on my Genesis gas grill and I did not go all out on the spices. If you use smoke, Don't go overboard. I did use a drip pan with some water in it under the roast.

I suggest that when the roast is done, you slice off the bones in one piece and hide that for later. Eating those like giant BBQ ribs is amazing. you could even slap a layer of BBQ sauce on them and drop them on the grill nice and hot to caramelize the sauce just like regular ribs. Just tell everyone that you are eating the left over scraps.

Click to expand...

Bruce...What do you suggest for temp at grate and temp on hood?
 
Jay, I just use the lid temps mostly as an indication of how the internal temps are trending and just a rough estimate of the true internal grate level temp. I have watched my lid temp compared to my grate level temp with a Thermoworks Smoke thermometer at grate level, I am pleasantly surprised at how close it is when the temps are stabilized. But the lid temp is slow to catch up during fluctuations and for something like ribs, brisket, and these Rib roasts, accuracy is a premium. So, if you go by the lid thermometer, first, verify how close it is to actual internal temps and second, realize that it will be slow to respond bot right after you open the lid and then close it again.

With the Thermoworks smoke ambient probe at grate level, I would shoot for 275 and try to keep it within ten or 15 degrees of that during the cook. And I also recommend an instant read internal thermometer for the meat itself. 5 degrees up or down from the desired doneness is a big deal. At those temps the outside of the meat should form a nice light crust and look very appetizing. But, if you like, you can sear it the last 5 degrees or so to add to the crust. But, I would play that by ear and if it looks good when you are approaching your desired done internal temp, if it looks good, then just let it ride until the desired temp is hit. I also suggest to limit the opening and closing of the lid as much as possible during the cook.
 
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