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Help me decide how to make this rib roast

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  • adamjs83
    Club Member
    • Aug 2017
    • 192
    • Long Island, NY
    • Weber Performer Deluxe w/ Slow 'N Sear Plus
      Pit Barrel Cooker
      Weber Genesis
      Flameboss 300
      Fireboard Extreme BBQ Edition
      Thermoworks Thermapen

    Help me decide how to make this rib roast

    I picked up a 5lb rib roast for dinner tonight. I can’t decide which technique to use. Help me decide or any other ideas?
    4
    Sous Vide, Chill, Smoke and Sear
    25.00%
    1
    Rotisserie on Summit Gasser
    50.00%
    2
    PBC
    25.00%
    1

    The poll is expired.

  • Frozen Smoke
    Club Member
    • Nov 2017
    • 1528
    • Northern Mn

    #2
    Beef or pork? I'll assume beef. I would smoke low and slow then sear if you want more crust but I've never had to sear a prime rib after smoking crust has always been to my liking just after the smoke. Keep a close eye on your internal temp they can go fast all of a sudden.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10963
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

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      #3
      I would say PBC, then Sous Vide Que. I have had great luck with both options. For the Sous Vide I like to sear, SV, then broil.

      Comment

      • HorseDoctor
        Charter Member
        • Sep 2014
        • 1147
        • Central Iowa

        #4
        Smoke, if you want smoke (I don't want much on a rib roast), then Sous Vide and finish with a quick sear.

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 7834
          • 1521

          • OUTDOOR COOKERS

            BBQ ACCESSORIES

            WOOD & PELLET PREFERENCES

            SOUS VIDE

            INDOOR COOKWARE


          #5
          The poll expired??? LOL

          Comment

          • adamjs83
            Club Member
            • Aug 2017
            • 192
            • Long Island, NY
            • Weber Performer Deluxe w/ Slow 'N Sear Plus
              Pit Barrel Cooker
              Weber Genesis
              Flameboss 300
              Fireboard Extreme BBQ Edition
              Thermoworks Thermapen

            #6
            Originally posted by Troutman View Post
            The poll expired??? LOL
            Go time.

            Comment


            • EdF
              EdF commented
              Editing a comment
              And the decision was?
          • adamjs83
            Club Member
            • Aug 2017
            • 192
            • Long Island, NY
            • Weber Performer Deluxe w/ Slow 'N Sear Plus
              Pit Barrel Cooker
              Weber Genesis
              Flameboss 300
              Fireboard Extreme BBQ Edition
              Thermoworks Thermapen

            #7
            Pbc

            Comment

            • adamjs83
              Club Member
              • Aug 2017
              • 192
              • Long Island, NY
              • Weber Performer Deluxe w/ Slow 'N Sear Plus
                Pit Barrel Cooker
                Weber Genesis
                Flameboss 300
                Fireboard Extreme BBQ Edition
                Thermoworks Thermapen

              #8
              Click image for larger version

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              Comment


              • Troutman
                Troutman commented
                Editing a comment
                I’d have to agree

              • barelfly
                barelfly commented
                Editing a comment
                Man that looks wonderful! What rub did you use? Is that the cow rub from the site? Awesome job on that cook!

              • adamjs83
                adamjs83 commented
                Editing a comment
                barelfly The rub was totally improvised. Fresh chopped garlic, crushed rosemary, ground pepper and a little bit of mustard powder in EVOO. All the guests liked it but personally I think I overdid the rosemary.
            • PappyBBQ
              Charter Member
              • May 2015
              • 496
              • Los Angeles
              • Equipment:
                Brinkman Gas/Charcoal duo with offset firebox
                Pit Barrel Cooker
                Maverick Remote Temperature Gizmo with Pit and meat probes
                Thermopen Instant thermo

              #9
              Very nice on the PR!

              Comment

              • Scout789
                Club Member
                • Jun 2018
                • 153
                • Texas Gulf Coast
                • Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
                  Grill: Lyfe Tyme 16" Diameter X 24" Long.
                  Thermometer: Maverick ET-732 and XR50
                  For smoking, I am a committed stick burner.
                  For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.

                #10
                Dang, that looks good!!!

                Comment

                • adamjs83
                  Club Member
                  • Aug 2017
                  • 192
                  • Long Island, NY
                  • Weber Performer Deluxe w/ Slow 'N Sear Plus
                    Pit Barrel Cooker
                    Weber Genesis
                    Flameboss 300
                    Fireboard Extreme BBQ Edition
                    Thermoworks Thermapen

                  #11
                  Leftovers made a damn good stir fry. Click image for larger version

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                  Attached Files

                  Comment

                  • Joetee
                    Club Member
                    • May 2017
                    • 455
                    • Georgetown, Ky

                    #12
                    Rotisserie when ever possible. Even ribs come out awesome.
                    Attached Files

                    Comment

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                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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