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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Administrator
- May 2014
- 19028
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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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.
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- Nov 2014
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- Land of Tonka
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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.
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- Winnipeg Manitoba Canada
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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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Originally posted by Huskee View PostNice 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.
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