Anyone doing QVQ for their standing rib roast? If so what will your procedure be? How long or to what temp on the first Q, what type of smoke wood? Etc.
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Anyone doing QVQ for their standing rib roast
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Nah. It's frozen so it's going straight to the hot end of the pellet where I plan to run 200-ish. The grill grates can perform searing on the gasser.
It's smothered in Tony's and is a smaller version of what was removed from wolly world one fall evening.
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Club Member
- Sep 2015
- 8064
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Founding Member
- Jul 2014
- 1718
- Sprang, TX
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Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
I am. I got a USDA Prime 17.3 pounder and removed the ribs (for later except one for the gravy) and a lot of the exterior fat (for later). Dry brined overnight. In at 132F with sprigs of rosemary for probably 7 hours maybe closer to 8. This is a big one. Will remove and go straight to dry it off, rub exterior (alchemistfirebq.com Power Word Grill) and sear over hot coals. Made a sour cream/horseradish/lemon juice/chives/dash of cayenne mix and will take bag juices, beef broth and cook those down for an au jus.
Bonus: i took all the bits of meat that got carved off in the trimming and tossed them in a frying pan with some salt and pepper. Wow that was good.
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Club Member
- Dec 2015
- 2460
- NE OK - South of Bonesy
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Traeger BBQ124
Yoder YS480
Chargriller Duo gas/charcoal side-by side
Blackstone 36" griddle
Camp Chef Smoke Vault 24 propane smoker
*current project - 330 gallon offset stickburner in progress*
Personal firearms, home theater, home computing/networking, car audio enthusiast.
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