I bought a 4 lb rib roast and am going to be roasting in oven, ( smoker next time ) can anyone suggest what temps. to roast at? thanks.... I was thinking of starting about 450 degree to get a bit of a crust for about 30 min. then droping to 350 to finish off but ive never done rib roast
John "JR"
Minnesota/ United States of America
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I would cook it low and slow. Go at about 250 F, then allow the roast to come up to about 115 F. Remove the roast from the oven, turn on the broiler and let it heat up. Then return the roast to the oven and broil, rotating frequently to avoid burning the outside of the roast and to make sure you get a nice sear on the outside. I do this at X-mas with my roast and it works great.
**I like to have the roast on a wire rack while I am searing to make sure that I am persevering the crust as I rotate. **
Exactly how I do it as well. Like reverse sear for roasts. When I do mine I mix a large amount of garlic into grey poupon mustard and put a thick coat on the roast (after the dry brine). When it gets to the temp I want I remove what slather remains, add pepper and sear.
I make sure to do a good trim job on the roast. I rub the roast with Avocado Oil and Mrs. O'Leary's Cow Crust. Place the roast in the oven until the internal temp hits 115 F. I don't use mustard as binders on roasts or on BBQ. (I don't care for it) Mrs. O'Leary's Cow crust is amazing on a rib roast. I would make sure to give that a try. PappyBBQ
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B 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 ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
marshall Look no further than Mrs. O'Leary's Cow Crust! By far my favorite on rib roasts. Go for the freshest ingredients possible for maximum results.
When cooking in an oven, I've cranked it up to max for 30 min. and then turn it to the lowest setting till internal temp reaches about 130 degrees. Simple salt pepper and granulated garlic for a rub.
) can anyone suggest what temps. to roast at? thanks.... I was thinking of starting about 450 degree to get a bit of a crust for about 30 min. then droping to 350 to finish off but ive never done rib roast 
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