Decided to follow the popular trend of cooking a rib roast since publix had them on sale for $5.79/lb. I bought a 7.25 lb roast, well marbled and cooked on the performer, starting with high temp to char/sear the meat and then back down to 200-225 for 2+ hrs. The only problem was, the 3/4 chimney of hot coals would not come down even with significant vent control so I cooked at a higher temp than intended but kept bringing it down and watching internal temps. Once i hit 124 degrees, i pulled it and let it rest for 20 min. The meat was incredible, cooked perfectly, seasoned nicely w/ fresh pepper, kosher salt and garlic powder. I'm now enjoying some of the leftovers.
Rib roast, I did it
- Thread starter DavidD
- Start date
Bill Spearman
TVWBB Super Fan
David, we had a rib roast also. Perfect medium rare. Seasoned with pepper, salt and garlic and onion powder. Wife cooked some superb yorkshire pudding. What a meal!!!!!!!
Sean H
TVWBB Pro
I got mine from Publix as well. $5.79/lb is hard to pass up. I'm just kicking myself for not cutting a couple of steaks out of it (there was *plenty* left over from dinner).
Did you use any smoke wood? I used a little apple and cherry, far less than I would use for a pork butt or ribs, and I felt it was a little much. The other 8 people at dinner loved it, and I thought it tasted quite good, but I could have done with a little less smoke. Curious to see what you did and what you thought of the flavor.
Did you use any smoke wood? I used a little apple and cherry, far less than I would use for a pork butt or ribs, and I felt it was a little much. The other 8 people at dinner loved it, and I thought it tasted quite good, but I could have done with a little less smoke. Curious to see what you did and what you thought of the flavor.
I did not use any smoke wood. I was a little bruised from using a small amt of hickory on the turkey breast I made for thanksgiving. A little bit of smoke on anything other than brisket, ribs and butts goes a very long way in my book. I decided the rib roast is such a high quality piece of meat, I'll just let the natural deliciousness come out on it's own so stayed w/ basic salt, pepper and garlic powder. I do think the exterior char/grilling was nice
Matt Sanders
TVWBB Pro
Davidd,
Good to hear. As for trouble getting the temp down, that's one reason why I like to start low and slow and do the searing at the end. The charcoal gets hot a lot quicker than it cools down.
Good to hear. As for trouble getting the temp down, that's one reason why I like to start low and slow and do the searing at the end. The charcoal gets hot a lot quicker than it cools down.