standing rib roast after 11 days of refrigerator drying
- Thread starter DanHoo
- Start date
DanHoo
TVWBB Olympian
This was a costco USDA choice 7 bone standing rib roast that I bought before the $5.97 sale. The original plan was to smoke this for Christmas Eve, yet due to some unforseen family medical issues, that didn't happen.
On Dec 16th I cut the roast in half. The second cut or large end was cut into six steaks and a nice meaty four bone slab, vac sealed and in the deep freeze.
The three bone small end / first cut was wrapped in three layers of cheese cloth, sprinkled with kosher salt, put in a rack in a pan and out to the garage fridge that runs about 35F.
On day 3 after reading some notes from a well renowned chef I painted a few tablespoons of soy sauce on the cheese cloth. This is what it looked like after 11 days.
trussed, and seasoned with kosher salt, coarse pepper and granulated garlic.
BGE with JD XL and a handful of pecan and a handful of cherry on the lit coal. Smoke was heavy for about 10 mins then cleaned up.
temp at the dome was about 220 and climbing slowly. I was aiming for 275 dome / 300 grate.
I put some probes in. The first one was reading hot and I repositioned it. The third probe was not in use and was my outside ambient temp. Not a bad day for late January. ( oops Late December )
A couple of hours of counter resting tented, then 8 mins in the electric oven at 500F to crispen it up.
On Dec 16th I cut the roast in half. The second cut or large end was cut into six steaks and a nice meaty four bone slab, vac sealed and in the deep freeze.
The three bone small end / first cut was wrapped in three layers of cheese cloth, sprinkled with kosher salt, put in a rack in a pan and out to the garage fridge that runs about 35F.
On day 3 after reading some notes from a well renowned chef I painted a few tablespoons of soy sauce on the cheese cloth. This is what it looked like after 11 days.
trussed, and seasoned with kosher salt, coarse pepper and granulated garlic.
BGE with JD XL and a handful of pecan and a handful of cherry on the lit coal. Smoke was heavy for about 10 mins then cleaned up.
temp at the dome was about 220 and climbing slowly. I was aiming for 275 dome / 300 grate.
I put some probes in. The first one was reading hot and I repositioned it. The third probe was not in use and was my outside ambient temp. Not a bad day for late
A couple of hours of counter resting tented, then 8 mins in the electric oven at 500F to crispen it up.
Last edited:
Bob Bailey
TVWBB Guru
Darryl - swazies
TVWBB Diamond Member
Looking really awesome…..whats this January talk…..I am still wearing shorts!
DanHoo
TVWBB Olympian
LOL, I forgot what month it is. ( and I fixed the typo above )
DanHoo
TVWBB Olympian
I just covered in SPG and put it on.
edit: I did peel away the silver skin on the backside of the bones and french the bones,
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Michael Chen
TVWBB Fan
That looks incredible!
Tim Campbell
TVWBB Gold Member
Really awesome, Dan. Hope all is well.