Tom Raveret
TVWBB Pro
Found a beautiful 8 lb three rib Certified Black Angus Choice Rib roast today with abundant marbling and a beautiful cap and looking for suggestions on what the best way to cook it might be (the opinions I get here are usually the best ones)
I perused the NY Times site to look at a few and found one that looks interesting from Dec 19th 2023 by Lidey Heuck It's a reverse sear recipe with an overnight dry brine , 2 hr rest at room temperature and a SPG plus fresh rosemary or thyme or both slathered on with olive oil right before cooking.
The recipe is for a 10 lb roast. Mine is 8 lbs.
Recipe calls for resting the roast before cooking for 2 hours, (From my experience 2 1/2 to 3 may produce a more consistent medium rare).
Slather on the rub and cook at 250 in a shallow pan to capture drippings and roast 3 1/2-4 hrs at 250 and pull at 125 and rest 15 min - 1 hour
then Blast at 500 degrees for 5-10 min.
It seems to me that my finishing temperature would be more 135-140 which is more a medium temp .
Here's how I'm thinking of modifying the recipe and would love some feedback ad suggestions.
We are serving around 4:00pm
2 day dry brine
2 1/2 hour rest
Smoke it in the WSM ( or on a kettle with indirect heat using 1/2 full charcoal baskets) at 250 until it reaches 120 degrees
Use a couple of chunks of Cherry wood ( but am open to suggestions)
Rest 1 hour foiled and then use the Oven in ther house to reverse sear at 500 ( or maybe a bit lower demending on what the instaread says after resting )
Cut and serve
Any thoughts ? or suggested tweaks?
I perused the NY Times site to look at a few and found one that looks interesting from Dec 19th 2023 by Lidey Heuck It's a reverse sear recipe with an overnight dry brine , 2 hr rest at room temperature and a SPG plus fresh rosemary or thyme or both slathered on with olive oil right before cooking.
The recipe is for a 10 lb roast. Mine is 8 lbs.
Recipe calls for resting the roast before cooking for 2 hours, (From my experience 2 1/2 to 3 may produce a more consistent medium rare).
Slather on the rub and cook at 250 in a shallow pan to capture drippings and roast 3 1/2-4 hrs at 250 and pull at 125 and rest 15 min - 1 hour
then Blast at 500 degrees for 5-10 min.
It seems to me that my finishing temperature would be more 135-140 which is more a medium temp .
Here's how I'm thinking of modifying the recipe and would love some feedback ad suggestions.
We are serving around 4:00pm
2 day dry brine
2 1/2 hour rest
Smoke it in the WSM ( or on a kettle with indirect heat using 1/2 full charcoal baskets) at 250 until it reaches 120 degrees
Use a couple of chunks of Cherry wood ( but am open to suggestions)
Rest 1 hour foiled and then use the Oven in ther house to reverse sear at 500 ( or maybe a bit lower demending on what the instaread says after resting )
Cut and serve
Any thoughts ? or suggested tweaks?