I swear I saw that someone had done a Standing Rib Roast in a Bronco but I can't find he post now. Looking for some guidance on time and temp.
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For Time and temperature, I think this will work. Works for me and my Traeger.- Preheat the grill to 225 degrees Fahrenheit. (I use super smoke mode)
- Place your roast on the grill and cook for 60-90 minutes, or until the internal temperature of the roast reaches 145 degrees Fahrenheit.
- During the last 20 minutes of cooking, you’ll want to baste your roast with a mixture of your favorite BBQ sauce and apple cider vinegar.
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Smoke/cook at 225* until a temp of 120-125 (if you are wanting medium rare). Pull the roast and sear with whichever method you prefer, ensuring you turn/flip often to get the final color you are after. This method usually allows me to get a roast that is at 135-140* when I serve. If needed, you can slice and cook individual pieces to a higher temp.
And prior, I dry brine for 24 hours, then add my rub if it is salt less. If it contains salt, I’ll add the rub only as the dry brine for 24 hours.
as for seeing a rib roast - it may have been on the Show us what your cooking thread. You can search within that specific thread and maybe that pops up what you are looking for.
have fun and enjoy that rib roast!
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I can't help but please post pics.Comment
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Follow barelfly advise. Smoke the meat as usual in the Bronco. I pull it from the smoke with an Internal temp of 115. As it rests, raise the charcoal basket in the Bronco above the heat shield. Open the vents and stoke the coals. Once you fire is good and hot, 10-15 minutes, sear the beef and pull it once you are at 125-130 range for medium rare. There is still carryover cooking, but because the meat has already rested, I have found it is not as much.Comment
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The cook did not go off quite as I planed. I unfortunately had to make major adjustments in as it was ending. The good news is that it came out very good and the lessons I learned I will use again if needed.
Things from the start were not perfect but i pressed forward. in preparation for the cook I realized that I have plenty of charcoal but no wood chunks of any kind. To acquire wood for smoking would be a 30 min drive in each way so I figured what the heck we will press on it will still be good. I started up the smoker and let it come to temp as I prepped the meat. The roast was only 6.5 pounds and i just used a salt, granulated garlic, and pepper as the seasoning.
I placed the roast in the Bronco after the temp had stabilized at 225 on the indicator, I know that mine is 25 degrees off , so actual temp was 250.
After the first hour I checked the internal temp of the roast. It was only 85 degrees. I debated increasing the temp so and ended up adjusting the vents to raise the temp to 250 on indicator (275 actual)
At hour 2 internal temp had come up to 110. I adjusted heat back down to original settings with vent adjustments
At hour 2.5 is where this took a different turn and I had to modify my plan. I received a phone call and I had to leave the house to deal with a situation. I turned on my oven in the house to 400 and let it heat up, after it was heated I placed the roast from the Bronco into the oven and turned the oven off.
almost exactly 2 hours after i left I arrived back home. I did not peek in the oven but turned it back on to 350. After the oven was heated again I took the roast out and did a temp test. 140. I made blue cheese mashed potatoes and garlic butter green beans, cut and enjoyed the roast. (i did forget to plate the green beans and only discovered this after I was going back for seconds of the meat.
My wife who was NOT originally a fan of the smoked Rib Roast idea did enjoy this one and has told me I can do another at some point. I can't really call it a smoked rib roast I'm thinking just a charcoal roasted rib roast. I will do another one next time 100% on the Bronco and next time I think I will skip the smoke like this time and just roast it on the charcoal.
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