Standing Rib Roast


 
T

Terry Murphy

TVWBB Fan
I'm smoking a 5 lb. Rib Roast this weekend. With that said , I noticed that one recipe calls for wrapping the empty water bowl with foil. Aside from the drippings from the roast, why is that necessary ? Is this a common practice when cooking beef ? I noticed the recipe calls for higher temps. With the water bowl empty, I'm assuming the higher temps. are easier to reach ?! Thanks in advance for your help.
 
I cooked a 9.5 pounder this weekend. I foiled the pan so I wouldn't have to clean it up after I was done. I had no problem keeping my temps up. I followed the Montreal recipe and everything came out great! One of the best meals to come off my smoker.
 
Yup, foiling is purely a clean-up saver. Some guys use the juice that drips out, but even with some space between foil and pan, tough to keep it from burning. If you will it with sand, then foil, doesn't burn as bad, but the high temps are somewhat harder to maintain as the sand soaks the heat up.
 
Is it ok to put water in the sink when cooking the standing rib roast. Whats the advantages, or dis-advantages of having an empty, or full sink when cooking the standing rib roast? The pork rib recipe called for water, and the beef recipe says keep it empty. Why is this?
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The heat is to stop temp fluctuations while doing a low and slow. I personally always use a dry pan with foil, and never seem to have any problems.
 
I use an empty, foiled pan as well - for everything except when I nned to ramp up slow and keep it low for, say, bacon.

Foiling is for easy clean-up but also - provided you leave a little airspace between the foil and pan bottom - so that dripping won't burn on the hot pan bottom and create acrid smoke.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_H:
I cooked a 9.5 pounder this weekend. I foiled the pan so I wouldn't have to clean it up after I was done. I had no problem keeping my temps up. I followed the Montreal recipe and everything came out great! One of the best meals to come off my smoker. </div></BLOCKQUOTE>

Did one today as well, not 9.5 lbs, closer to 5 lbs. VERY delicious. I have another rib roast in the freezer. I will definetely do this again.
 
It's all true Terry. The water is just a heat sink to help stabilize temps -- good to help you learn the ropes on your first couple smokes, but not necessary after that (except with a very low'n slow, per Kevin's post). In fact, during cold weather or during a high heat smoke, the water will definitely be a problem, preventing your temps from rising and using up more fuel than necessary. Remember: no matter how hot you get your WSM, that 2 gallons of water in your pan won't get above 212*F. Best to you.
 
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