Rib roast Christmas fail


 
JimZ

JimZ

TVWBB Super Fan
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!!!!
 
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.

:cry:
 
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
 
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!
 
Doing them on a grill or smoker is so much more rewarding than the oven. BTW when I am doing a 115 "pull" it's not when I'm finishing it like I did last night. a 450 deg Convection oven "hits different" than my pellet grill(s) do at 400 or 450. For one thing when you open the door of an oven you don't lose nearly as much heat as you do when you open a grill or smoker at 400-450. It takes WAY longer for a pellet grill to recover. Since (especially like my Z) it's got a MUCH larger "cavity" to reheat than an oven in the house. So once the roast is placed back in it has to spend a much longer time in "a moderate heat zone" before it actually hits more of a "roasting level" heat of over 400. I.E., Big Z needs 20 minutes to "recover" to 400+ when it's "cold" outside after placing food. So I find if I pull at 125 for the rest I end up with VERY over cooked results. But if I pull at 110-115 I end up pretty much "on the nose"
 
LMichaels said:
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
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I normally start in the oven at 500 for 20 to 30 min then back it down to 375 till done and rest for 30 but i will have to try this outdoors again. Ive had great success with the rotisserie on the 26 and whole turkeys just didnt go there with this.
 
Yeah when I cook a large cut of any meat it starts slowly then works up. (unless it's a chuck roast for stewing in the pressure cooker) because then I brown it first. But dry heat cooking always starts up low or at highest only "moderate". I find a much better and more evenly cooked product like this with perfect edge to edge "doneness"
 
I've cooked rib roasts both in the oven and in the smoker, and never had a problem like this. I can suspect how you may have ended up with a very rare roast pulling at 115.
 
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