rib roast question
- Thread starter Dick B
- Start date
Bill Farmer
TVWBB Super Fan
How long do you plan on the 500* in the oven?
Dwain Pannell
TVWBB Hall of Fame
I did the opposite: I browned two in a cast iron skillet then placed in a 225* cooker until 130* internal. One took 3 hrs the other 3.5 hrs.
Dick,
Just a thought but you could open the vents on your WSM. If you've still got coals and charcoal left wouldn't be surprised if you got up to 300-350 degrees pretty quick. Be a lot easier than moving the roast. Whatever you do let us know how it turned out.
That's what I plan to do also.
K Kruger
TVWBB 1-Star Olympian
Searing at the end is preferable. When to start that depends on finish desired. You can finish in a 500 oven but that takes longer than simply going direct. If you remove the roast on its grate from the smoker then remove the center section (carefully), you can simply drop the grate down to sit on the coal ring and sear directly. Or, alternatively, as Scotty notes, you can crank the WSM. If lit is scarce you can simply add a bunch of lit when it is time to sear.
Al Silverman
TVWBB Pro
Kevin,
Why do you say that searing at the end is preferable? I have, as others, first sear in a smoking hot cast iron pan, then season with kosher salt and fresh ground black pepper. Always comes out great.
Al
Why do you say that searing at the end is preferable? I have, as others, first sear in a smoking hot cast iron pan, then season with kosher salt and fresh ground black pepper. Always comes out great.
Al
because once you sear it, it will be harder for the smoke to penetrate the surface of the meat.
Al Silverman
TVWBB Pro
Cory,
I respectfully dissagree. The smoke particles will be adsorbed onto the surface of the meat regardless of whether or not it's seared.
Al
I respectfully dissagree. The smoke particles will be adsorbed onto the surface of the meat regardless of whether or not it's seared.
Al
Frank H
TVWBB Gold Member
I think the reverse sear method is a popular notion right now in the cooking world. I'm not sure about the smoke absorption aspect , but I have read a lot about this. As with all these techniques that fall in & out of favor , there is no absolute right or wrong. The suggestion I have seen is ," sear a steak first , sear a roast last"......but again , no absolutes here.
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Jarrod Igou
TVWBB Member
When we've done a rib roast, we've had better luck in achieving the desired results with a sear at the end. My philosophy is that a sear at the beginning - particularly one in an oven vs direct or skillet - puts significantly more heat into the outer layer of meat, and that ends up with 3/4 or 1 inch of more-done-than-I-like meat around the outside.
With the sear at the end, you can get the whole mass of meat cooked to the desired temp, then blast it at the very end to put a final crust on it. Think along the lines of a sous-vide cook with a final sear for color and additional flavor.
Jarrod
With the sear at the end, you can get the whole mass of meat cooked to the desired temp, then blast it at the very end to put a final crust on it. Think along the lines of a sous-vide cook with a final sear for color and additional flavor.
Jarrod
Milan Bartolec
New member
i've recently been reading about the reverse sear. America's Test kitchen had an article/instructions/science etc. I did it this New Years for a prime rib roast and I've never had a Prime so perfectly pink all the way to the edge - no grey band of overcooked meat on the outside.
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Cooked low at 200 - 225 until internal temp of 110F. 30 minute rest and temp climbed to 120F. Reverse sear in oven at 500 for maybe 10 minutes at most. I love my Prime this rare, but if i did it again, i'd go to 115F before rest and sear as the family likes meat more on the medium side.
Cooked low at 200 - 225 until internal temp of 110F. 30 minute rest and temp climbed to 120F. Reverse sear in oven at 500 for maybe 10 minutes at most. I love my Prime this rare, but if i did it again, i'd go to 115F before rest and sear as the family likes meat more on the medium side.