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Christmas Rib Roast

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  • TimmyR
    Charter Member
    • Nov 2014
    • 97
    • New Hampshire
    • Cheers,

      Timmy

    Christmas Rib Roast

    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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  • Mr. Bones
    Charter Member
    • Sep 2016
    • 9999
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
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      Weber 18" Kettle ($30 CL) 'Lil' Feller'
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      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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      Weber 26.75, $199 NFM clearance !!!
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      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale​
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
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      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #2
    Great Cook! Yummy!

    Comment

    • Huskee
      Administrator
      • May 2014
      • 15371
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Masterbuilt Gravity 560
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber 26" Original Kettle Premium (light blue)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke X4 by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #3
      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

      • Spinaker
        Moderator
        • Nov 2014
        • 10959
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          ********************************************
          Assistants
          Dexter (Beagle mix)
          Kinnick (American Foxhound)
          ************************

          Grills/Smokers/Fryers
          Big Green Egg (Large) X3
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          Karubeque C-60
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          Lodge L410 Hibachi
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          Weber Spirit Gasser
          ******************.
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          Thermoworks MK4 (Orange)
          **************

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          Bayou Classic 44 qt Stainless Stock Pot
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          Digi Q DX2 (Medium Pit Viper Fan)
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          ********************************
          Fuel
          FOGO Priemium Lump Charcoal
          Kingsford Blue and White
          Rockwood Lump Charcoal
          Apple, Cherry & Oak Log splits for the C-60
          **************************

          Cutlery
          Buck 119 Special
          Cuda 7' Fillet Knife

          Dexter 12" Brisket Sword
          Global
          Shun
          Wusthof
          *******
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          Lone Star Grillz 24 X 48 Offset

        #4
        Great Job Tim!

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 7771
          • 1521

          • OUTDOOR COOKERS

            BBQ ACCESSORIES

            WOOD & PELLET PREFERENCES

            SOUS VIDE

            INDOOR COOKWARE


          #5
          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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          Comment

          • Danjohnston949
            Former Member
            • Dec 2014
            • 4398
            • 1410 9th. St. N, Fargo ND

            #6
            πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘ I'd Eat Thatβ—οΈπŸ‘πŸ‘πŸ‘πŸ‘πŸ‘ "HAPPY NEW YEAR'S❗️"
            From a Backyard Cremator in Fargo ND, Dan

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 13506
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #7
              You guys are killin' it.

              Comment

              • Pirate Scott
                Club Member
                • Mar 2017
                • 1340
                • Clay, New York
                • - Plain old Charbroil Charcoal Grill
                  - 26" Weber Kettle
                  - Jack Daniels No7, Four Roses

                #8
                Nice Cook! No room to spare.

                Comment

                • DWCowles
                  Founding Member
                  • Jul 2014
                  • 9696
                  • Smiths Grove, Ky
                  • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                  #9
                  Just Fabulous!

                  Comment

                  • jgreen
                    Charter Member
                    • Oct 2014
                    • 2735
                    • Winnipeg Manitoba Canada
                    • Cookers:
                      Broil King XL
                      Broil King Smoke
                      Weber Kettle 26
                      Grilla Pellet smoker
                      Capital 40 natural gas
                      Napoleon Pro 22 kettle

                      Thermometer:
                      Maverick 733
                      Thermapen (ok..4 thermapens)
                      Thermo works DOT (or two)
                      Fireboard (probably my favourite)
                      Thermworks Smoke (or two)

                      Accessories:
                      SnS (original, plus and XL)
                      DnG pans, 6 or 7 of these
                      Vortex
                      Grillgrates
                      and, maybe some other toys as well

                    #10
                    Beef heaven!

                    Comment

                    • Polarbear777
                      Club Member
                      • Sep 2016
                      • 1884

                      #11
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                      Comment

                      • FishTalesNC
                        Club Member
                        • Dec 2017
                        • 1252
                        • Durham, NC

                        • Cookers
                          • Oklahoma Joe’s Bronco
                          • Weber Premium Kettle 26” w/ SNS XL
                          • Weber Smokey Joe 14”
                          • Pit Barrel Cooker

                          Thermometers
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                          • ​​​​​​​Weber iGrill 2 w/ 1 ambient and 3 meat probes
                          • Thermapen mk4

                          Accessories
                          • Oklahoma Joe’s Triple Grate
                          • Oklahoma Joe’s Super Skewers
                          • ​​​​​​​Weber Gourmet BBQ System Pizza Stone
                          • Weber Gourmet BBQ System Wok
                          • EasySpin Cooking Grate (26”)
                          • Custom Cut GrillGrates for SNS XL
                          • Frogmat cut to fit 26" w/ SNS
                          • Weber Original Rib Rack
                          • Pampered Chef BBQ Pizza Pan (2)
                          • Weber Chimney Starter (2)
                          • Beast Armor Gloves
                          • CharGon Grate Cleaner
                          • PBC Chimney Starter
                          • PBC Ash Pan
                          • PBC Hinged Grate
                          • PBC Corn Hanger
                          • PBC Vertical Skewers (10" & 15")
                          • PBC Sausage Hanger
                          • PBC Basket Hanger

                        #12
                        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?

                        Attached Files

                        Comment

                        • 6th Borough BBQ
                          Former Member
                          • Feb 2017
                          • 409
                          • Jersey City, NJ

                          #13
                          Very nice! Thinking about making my first rib roast for New Years!

                          Comment

                          • TimmyR
                            Charter Member
                            • Nov 2014
                            • 97
                            • New Hampshire
                            • Cheers,

                              Timmy

                            #14
                            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.

                            Comment

                            • TimmyR
                              Charter Member
                              • Nov 2014
                              • 97
                              • New Hampshire
                              • Cheers,

                                Timmy

                              #15
                              Originally posted by Huskee View Post
                              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.
                              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.

                              Comment

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                              2021 Meat-Up In Memphis Canceled

                              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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