Standing rib roast on the Jumbo Joe


 
A

Andy Linn

TVWBB Super Fan
Cooked this 2 bone roast to 125 internal and briefly seared. Once we got above 100, I opened the cooker wide open. Had run about 230 to that point. Wide open was above 350.

I had to add 13 Kingsford briquettes to the SNS basket from yesterday's cook. Plus 2 chunks of pecan wood. The basket is filled with a mini Weber chimney, just for reference. Will have about half of the charcoal left for the next cook.
 

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Andy,
All four of those shots are amazing. What a great view, what a great piece of meat, but that fire and that plated shot, wow! You are pumping out amazing food on that JJ! After the rack of lamb and the standing beef rib roast, I expect to see a rack of pork within the week!
 
Michael Richards said:
Andy,
All four of those shots are amazing. What a great view, what a great piece of meat, but that fire and that plated shot, wow! You are pumping out amazing food on that JJ! After the rack of lamb and the standing beef rib roast, I expect to see a rack of pork within the week!
Click to expand...
Oh man, I don't think I can pull that off. I initially set this roast on the grate with foil on top... Just to see if it would fit. I was surprised that it did...

Was also a bit surprised the SNS charcoal basket didn't have a water trough, I had been thinking that it did. Still, the Jumbo Joe maintained temperature at between 230 pretty well, although I had the vents just barely cracked toward the end.
 
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