I have never cooked a standing rib roast but having realized it is a popular Christmas dinner, I thought i would try. The foodnetwork shows are all based on med temps in the oven but would it be better or equally good in the smoker? I don't want to mess it up, so pls advise.
Standing Rib, smoker or oven?
- Thread starter DavidD
- Start date
K Kruger
TVWBB 1-Star Olympian
Personaly, I think standing ribs are hard to mess up--even for someone new to cooking them. The big deal: don't overcook--the same advice as for barbecue.
I nearly always cook them outside--in the WSM, in the kettle, or on the rotis. Frees the oven and the bit of smoke and outdoors one adds makes them really special.
See the Cooking Topics link at the top of this page for suggestions/recipes/procedures from Chris. A search of the forum will give you additional info and approaches.
I nearly always cook them outside--in the WSM, in the kettle, or on the rotis. Frees the oven and the bit of smoke and outdoors one adds makes them really special.
See the Cooking Topics link at the top of this page for suggestions/recipes/procedures from Chris. A search of the forum will give you additional info and approaches.
Tim Jordan
TVWBB Member
I bought a boneless rib roast today I'm gonna try in the WSM with a little apple wood/225 for about 5 hrs or 160 which ever comes first, I know it's gonna be medium but the company won't eat medium rare . And the horseradish sauce in the Weber grilling book .
Craig Shapland
New member
Rib roasts do not need "low and slow". 350-375 degrees for 2-2.5 hours, perfect. I use 2 parts oak to one part hickory. Works perfect. Cook to an internal temp of 125 degrees and let rest for 30 minutes. Yummmm!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim Jordan:
I bought a boneless rib roast today I'm gonna try in the WSM with a little apple wood/225 for about 5 hrs or 160 which ever comes first, I know it's gonna be medium but the company won't eat medium rare . And the horseradish sauce in the Weber grilling book . </div></BLOCKQUOTE>
Tim, depending on the temp. you'll be cooking your rib roast but if you want a medium done roast, you better pull it out of your smoker/oven at about 130-135 degrees, in which the temp. will rise to around 140-145. At 160 degrees, you're getting a well done roast (no pink whats so ever) and it'll continue to rise while it rests. IMO, if you're cooking it that high, you're wasting your hard earn money and I would choose another cut.
Erik
I bought a boneless rib roast today I'm gonna try in the WSM with a little apple wood/225 for about 5 hrs or 160 which ever comes first, I know it's gonna be medium but the company won't eat medium rare . And the horseradish sauce in the Weber grilling book . </div></BLOCKQUOTE>
Tim, depending on the temp. you'll be cooking your rib roast but if you want a medium done roast, you better pull it out of your smoker/oven at about 130-135 degrees, in which the temp. will rise to around 140-145. At 160 degrees, you're getting a well done roast (no pink whats so ever) and it'll continue to rise while it rests. IMO, if you're cooking it that high, you're wasting your hard earn money and I would choose another cut.
Erik
Tim Jordan
TVWBB Member
Personally I like medium rare in a roast like this ,it's hard to please all your guests during this time of the year. But the adivise is well taken the flavor will be much better at the lower temp. I'll just line the water pan with foil and run the temp up. Would it be better to sear the meat on the Ranch kettle and move it over with indirect heat for 2 hrs, it's gonna be a 10 to 12 lb roast ?
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim Jordan:
I bought a boneless rib roast today I'm gonna try in the WSM with a little apple wood/225 for about 5 hrs or 160 which ever comes first, I know it's gonna be medium but the company won't eat medium rare . And the horseradish sauce in the Weber grilling book . </div></BLOCKQUOTE>
If you want the finished temp to be 160* take it off the cooker in the 150*-155* range. The temperature will rise several degrees.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim Jordan:
Personally I like medium rare in a roast like this ,it's hard to please all your guests during this time of the year. But the adivise is well taken the flavor will be much better at the lower temp. I'll just line the water pan with foil and run the temp up. Would it be better to sear the meat on the Ranch kettle and move it over with indirect heat for 2 hrs, it's gonna be a 10 to 12 lb roast ? </div></BLOCKQUOTE>
Why not sear and cook indirect on the Rancher? No sense in loading up to grills for 1 piece of meat.
You may want to consider the "Reverse Sear" method on your rib roast if you plan to sear. Cook indirect in the 250-275* range as you normally would, until you get within 10 degrees of your desired finishing temp, then finish the roast with a good sear. This will give you a uniform doneness throughout the roast, versus a rare center with the well done "Grey" outter edges, as well as a nice crust.
I bought a boneless rib roast today I'm gonna try in the WSM with a little apple wood/225 for about 5 hrs or 160 which ever comes first, I know it's gonna be medium but the company won't eat medium rare . And the horseradish sauce in the Weber grilling book . </div></BLOCKQUOTE>
If you want the finished temp to be 160* take it off the cooker in the 150*-155* range. The temperature will rise several degrees.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim Jordan:
Personally I like medium rare in a roast like this ,it's hard to please all your guests during this time of the year. But the adivise is well taken the flavor will be much better at the lower temp. I'll just line the water pan with foil and run the temp up. Would it be better to sear the meat on the Ranch kettle and move it over with indirect heat for 2 hrs, it's gonna be a 10 to 12 lb roast ? </div></BLOCKQUOTE>
Why not sear and cook indirect on the Rancher? No sense in loading up to grills for 1 piece of meat.
You may want to consider the "Reverse Sear" method on your rib roast if you plan to sear. Cook indirect in the 250-275* range as you normally would, until you get within 10 degrees of your desired finishing temp, then finish the roast with a good sear. This will give you a uniform doneness throughout the roast, versus a rare center with the well done "Grey" outter edges, as well as a nice crust.
K Kruger
TVWBB 1-Star Olympian
If you cook a rib roast at low temps--200/250, say--to an internal of medium-rare, say, you will get a result with pretty much a medium-rare finish from end-to-end and pretty much medium-rare all the way to the surface.
If you cook at higher temps--350/400, say, to medium-rare--then you will get a range of doneness: the center will be medium-rare but the outer portions--especially the ends--will be more cooked.
If you cook at higher temps--350/400, say, to medium-rare--then you will get a range of doneness: the center will be medium-rare but the outer portions--especially the ends--will be more cooked.
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
If you cook a rib roast at low temps--200/250, say--to an internal of medium-rare, say, you will get a result with pretty much a medium-rare finish from end-to-end and pretty much medium-rare all the way to the surface.
If you cook at higher temps--350/400, say, to medium-rare--then you will get a range of doneness: the center will be medium-rare but the outer portions--especially the ends--will be more cooked. </div></BLOCKQUOTE>
Right, but I was referencing the RSM since he originally wanted to sear the roast. Searing first will give more of a varying of doneness vs. searing last was what I was trying to get at.
If you cook a rib roast at low temps--200/250, say--to an internal of medium-rare, say, you will get a result with pretty much a medium-rare finish from end-to-end and pretty much medium-rare all the way to the surface.
If you cook at higher temps--350/400, say, to medium-rare--then you will get a range of doneness: the center will be medium-rare but the outer portions--especially the ends--will be more cooked. </div></BLOCKQUOTE>
Right, but I was referencing the RSM since he originally wanted to sear the roast. Searing first will give more of a varying of doneness vs. searing last was what I was trying to get at.
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I was referencing Tim, who has people who like it more done than he. In that case, a higher cooktemp will yield a range of doneness. Of course, this doesn't work if the majority want med-well and you are the sole rare/med-rare lover. </div></BLOCKQUOTE>
Ahh, my mistake!
I was referencing Tim, who has people who like it more done than he. In that case, a higher cooktemp will yield a range of doneness. Of course, this doesn't work if the majority want med-well and you are the sole rare/med-rare lover. </div></BLOCKQUOTE>
Ahh, my mistake!
Dale Perry
TVWBB Guru
I like to cook it higher so we have the choice of med to medium rare. And that sounds good too.