Good morning and happy holidays. Yesterday was another cook for Chirstmas. I cooked two 4-bone roasts on a Weber (not at my house nor my primary cooker). The roasts clocked in at just over 7 pounds each with bones removed (and frozen for smoking this weekend) and rib cap left on. I salted them and left uncovered in fridge for 24 hours or so. I lit the fire with (Wicked Good Charcoal plus 3 oz cherry wood)) at 1pm. Roasts on at 1:45pm. Dinner served at 5:30 pm. I had to pull the small water pan at 4:45 and let Weber run up to 350 to get them to 115 F. Then I seared them on the gas grill which was preheated. I planned on 3-hours with sear (4.5"x5.5# were roast dimensions.) Next time I'll plan on using the largest measurement for my timing. From ignition to dinner was 4.5 hours.
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Great Cook! Yummy!
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Nice work! Mine took a lot longer than I planned too. Didn't eat until nearly 8pm when I told everyone hopefully 6:30, maybe 7.Comment
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Great Job Tim!Comment
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Nice looking roasts. Ours took about an hour and a half roasting on a pellet pooper at 350* to an IT of 130* (rare the way we like it). Cooked bones separate for an added treat.
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👍👍👍👍👍 I'd Eat That❗️👍👍👍👍👍 "HAPPY NEW YEAR'S❗️"
From a Backyard Cremator in Fargo ND, DanComment
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You guys are killin' it.Comment
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Nice Cook! No room to spare.Comment
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Just Fabulous!Comment
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Beef heaven!Comment
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Those look amazing. I didn’t know what a standing rib roast was until my wife asked me to grill one for Christmas dinner. Got a 4 rib USDA Prime one with bones and cap removed from The Fresh Market near me, it was 6lbs. Being utterly clueless, I just followed Meatheads article. Started dry brine Christmas Eve morning, rubbed with cow crust Christmas morning at 9:30am. Dropped it in my old 22” kettle at 10am and let it smoke for 2 hours with a little apple wood til it hit 115F. Moved it over to my new 26” kettle with SNS to sear it. This is where I got slightly derailed - massive flare ups gave me what I thought was a solid sear more quickly than expected and my IT was only 121F. I moved it over to indirect and put the lid on to bring it to 130F, that didn’t take long maybe 8-10 min. It ended up resting for about 10 min while side dishes finished up. I was happy with it for a first try for sure, and more importantly everyone else was thrilled (and stuffed). Now I guess I should ask for a grill grate for the SNS for Father’s Day to help with the flare ups?
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Very nice! Thinking about making my first rib roast for New Years!Comment
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So next year I may try two 5-bone roasts with ribs and cap removed and see how that goes. I love the cap but many do not. Planning to smoke the ribs this weekend.
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Thanks! That's brutal. I am pretty sure the slow-down was due to cold temps and the Weber losing heat combined with larger total trimmed weight than last year. I take a lot of notes now.Originally posted by Huskee View Post
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