DanHoo
TVWBB Olympian
Christmas dinner, 2024. a 4 bone USDA choice standing rib roast. I cut the rib eye roast from the bones, tied it up and set it back on the bones spinalis side down. Seasoned liberally with kosher salt, ground pepper and granulated garlic.
Edit. This was removed from the fridge two and a half hours before I prepped it.
2.45 pm on the BGE with JDXL and pecan chips. I slowly brought up the temp to about 220F dome / 200F grate. I didn't bother with meat probes, just went with one ambient probe for the first few hours.
5:00pm. Time to rotate the roast 180 degrees so all sides had some smoke time.
6.30pm Smoke phase is done. Internal temp is about 125F throughout. Time for a rest while the coals get hot for the sear.
Seared on the 12in lodge cast iron skillet lowered to the coals using the drop spider. With the drop it was about an inch from the flaming hot JDXL. The roast cooled off a little while it was resting so the sear was about 15 mins rolling it around and flipping every 30 to 60 seconds. The ends got a sear as well.
After the sear, and after being tented for about 15 mins. Time to carve.
I didn't get a pic of it carved on the board, but here is my plate. My youngest only likes the center section so I get a double dose of spinalis !!!
Winner Winner Prime Rib Dinner. The only plated side dish was some rigatoni. so the plate is mostly meat. I'm not complaining.
And a nice aged zin to complement the beef.
Edit. This was removed from the fridge two and a half hours before I prepped it.
2.45 pm on the BGE with JDXL and pecan chips. I slowly brought up the temp to about 220F dome / 200F grate. I didn't bother with meat probes, just went with one ambient probe for the first few hours.
5:00pm. Time to rotate the roast 180 degrees so all sides had some smoke time.
6.30pm Smoke phase is done. Internal temp is about 125F throughout. Time for a rest while the coals get hot for the sear.
Seared on the 12in lodge cast iron skillet lowered to the coals using the drop spider. With the drop it was about an inch from the flaming hot JDXL. The roast cooled off a little while it was resting so the sear was about 15 mins rolling it around and flipping every 30 to 60 seconds. The ends got a sear as well.
After the sear, and after being tented for about 15 mins. Time to carve.
I didn't get a pic of it carved on the board, but here is my plate. My youngest only likes the center section so I get a double dose of spinalis !!!
Winner Winner Prime Rib Dinner. The only plated side dish was some rigatoni. so the plate is mostly meat. I'm not complaining.
And a nice aged zin to complement the beef.
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