Rib roast Christmas fail

[JimZ]

Got the Weber 26" kettle set up at 9:30 am with a 2 wide 2 high snake with cherry chunks staggered on top. Put the 12.5 LB rib roast on at 10am. Dinner was supposed to be around 5-ish. The plan was to pull it at 115 degrees, then rest for 20 min then sear it off on the Weber Gasser. Hit 115 around 4 as planned. Pre-heated the gasser and put the roast on to sear, and I swear instant fireball, and I mean fireball! Closed the lid to try to extinguish, and flames were shooting out the sides! Quickly disconnected the propane tank, and the thing was still a complete fireball. I was wearing a sweatshirt (luckily), so I decided to go in for the chunk of meat with my bear claws, and sure enough, the roast hits the deck. And this deck was just completely rebuilt with composite material and finished not even six weeks ago by yours truly. After i picked up the roast off the deck, everyone was like just roll with it. I wrapped it again and let it rest. I start cutting into it, and it looked totally undercooked even though the probe was saying it was 120 so into the oven it went. I was not happy.... This, believe it or not, was the first time I've ever done a rib roast outside. I always do them in the oven. Never again!!!!

 

[Erik Tracy]

So sorry to hear about that!

I've had flare ups on my gas grill with flanken ribs - its a sinking feeling to see your meal go up in flames.

Hard lessons like that stick with you - I feel your pain.

 

[LMichaels]

Sad. I've never had a rib roast "failure" and never do them inside. Actually put another one in the books yesterday as true perfection. Nice thing is on this one using the Chef IQ I had 2 probes in the roast (with one end being slightly more lean than the other I decided to use 2). I got the one to 125, the other right behind it at 119 so I decided to pull, wrap, rest. Then blasted it at 450 in a convection oven to brown it, for 10 min at my daughter's house. Absolutely outstanding. Had we not been going there, I might have pulled it, wrapped and such but then cranked Big Z up to 400 or so and finished in there, though if I was going to be doing that way, I'd have pulled it at 110-115, and then cranked Big Z up then put it back into Big Z because being so large it takes longer to heat up and longer to develop the crust rather than in a small little oven indoors

 

[Peter Gallagher]

that's too bad - 115 is pretty rare - when we do them outside, we cook at 230 degrees and pull them at 125. I feel when you cook them at lower temp like 230, they don't rise as much after pull them compared to doing them in an oven.

pulling at 125 seems to work - pink all the way through - a little rarer in the middle. if you need to sear it, maybe do that first?

like @LMichaels, we've never cooked one inside.....Keep trying!