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Prime rib roast question

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  • HJS
    HJS
    Club Member
    • Jun 2016
    • 125
    • Elmhurst
    • Real Name: Hunter
      Hometown: Lexington, KY
      Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
      Weber Smokey Mountain 22.5"
      Weber Performed Premium with Slow N Sear
      Pit Barrel Cooker

    Prime rib roast question

    Hey guys been awhile. Great to be back. Had a lot of crap going on and haven't cooked outdoors in like 2 months. I'm dying to do so!

    I was in my grocery store getting the staples and they had choice standing rib roast for 5.99/lb. I thought that was a huge deal so I got one.

    Last year I cooked one in my WSM with a little smoke at 225 then finished it with a reverse sear on the Weber kettle. Came out fantastic.

    This year I have a new PBC. I'm obsessed. Do I screw around and do the whole cook on the PBC and see how it goes? Or do I do what I know works and do WSM Kettle combo? Or do I try it on the PBC and not feel bad because i got it cheap. My concern is it coming up to temp too fast on the PBC if it goes over 275.

    I'll be cooking Sunday so I have plenty of time to decide. What would you do?
  • Huskee
    Administrator
    • May 2014
    • 15455
    • 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.

    #2
    Well, this is purely my preference and I am not right per se, but I would skip the PBC for something you'll likely want to take to medium-rareish. I would have a few reasons for this A) waste of charcoal for such a short cook; B) Yeah, could be really easy to overshoot your target temp, but not impossible to nail perfectly either; and C) harder to get a really good sear.

    Another option is for $5.99 lb go get another and try both ways and compare! That's a darn good price if you ask me.

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      Ill second that

    • Santamarina
      Santamarina commented
      Editing a comment
      +1 for experimenting with two roasts!
  • marshall
    Club Member
    • Jul 2017
    • 677

    #3
    that's a toss up and I feel your pain.... I would say if your really craving a good prime rib then do what you know works, but if you wont be to disappointed if it doesn't turn out exactly how you want, try a new approach ( im sure it will still be great)
    …..or better yet go buy a second roast and do a side by side cook with pics

    Comment

    • Nuke em
      Club Member
      • Jun 2016
      • 756
      • Nj

      #4
      If your cooking for just you I would experiment. If your cooking for your mother in law or equivalent, then I would stick to what ya know to impress. The only way a person learns is to experiment. That is what makes cooking a challenge
      and be sure to take notes. My better half is always coming to me and says, ya know that roast you cooked 2 years ago with the seasoning ya made? I want that for dinner.
      Well, I’ve done about 100 different roasts since then with different seasoning so I have no idea without my notes.
      Such a challenge....I love it

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13649
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        If you decide on the PBC, you will need to pull it below your target temp. The higher the cook temp, the more carry over you will have. As mentioned above, if you don't mind an over cooked roast, it's up to you which cooker to use.

        But if you really want to try it on the PBC, you could always by another and freeze for later when there is no pressure to produce an exceptional product.

        Comment

        • HJS
          HJS
          Club Member
          • Jun 2016
          • 125
          • Elmhurst
          • Real Name: Hunter
            Hometown: Lexington, KY
            Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
            Weber Smokey Mountain 22.5"
            Weber Performed Premium with Slow N Sear
            Pit Barrel Cooker

          #6
          So I did the smoke on the PBC with no wood, just over the coals. Took it off at 117. Got my kettle fired up with a full chimney. Seared 1 min aside with cold grate technique for 1 min a side x2 for a total of 8 minutes since were 4 sides the way that I tied it up.

          Turned out pretty good. I made Meatheads gravy from the trimmings and bones. Turned out great! That is going to make an amazing stock for other recipes.

          Thanks for the suggestions guys. I would say the only difference between the way I used to do it and the hybrid way I did it today is just the small bit of well done-ness on the outside near the ribeye cap and along the other side. You can see in the picture. Honestly a minimal difference. Guests didnt complain and said it was great. But then again it was a year ago since the last time we had it around Christmas time.

          Cheers! Click image for larger version

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          Comment

          • ecowper
            Founding Member
            • Jul 2014
            • 3697
            • Maple Valley, WA
            • Grill = Hasty-Bake Gourmet Dual Finish
              Smoke = Weber Smokey Mountain 22.5"

              Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
              Thermometer = Maverick ET732
              Thermometer = ThermoWorks Chef Alarm
              Thermapen Mk IV = Light blue
              Thermapen Classic = Grey
              PID Controller = Fireboard Drive + Auber 20 CFM Fan

              Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
              Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
              Favorite beer = Sam Adams Boston Lager or Shiner Bock
              Favorite whisky = Lagavulin 16 year old single malt

              Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


              Eric Cowperthwaite aka ecowper

            #7
            it really looks great! That said, I tend to be a bit obsessive and do things repetively when I know it works. So, I always do my rib roast on the rotisserie in my Hasty-Bake. I know exactly how to do it so that my father-in-law says, every year: This is the best prime rib you’ve ever done Eric .... LOL

            Comment

            • jgreen
              Charter Member
              • Oct 2014
              • 2742
              • 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

              #8
              Wow. That looks great. No cook for me today, and you just made me hungry.

              Comment

              • HawkerXP
                Club Member
                • Jul 2016
                • 6422
                • Virginia
                • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                  Thermopops
                  Dot and Chef Alarm with probes
                  Slo n Sear
                  Cold beer

                #9
                Very nice!

                Comment

                • SMO
                  SMO
                  Club Member
                  • Jan 2017
                  • 124
                  • Chanhassen, MN

                  #10
                  Looks great!

                  Comment

                  • xaugievike
                    Club Member
                    • Jan 2017
                    • 730
                    • Chicagoland
                    • Weber Genesis 300 series
                      Weber Summit Charcoal With custom grill center
                      Primo XL 400
                      Blackstone 22" TableTop Griddle
                      Ooni Pro Pizza oven

                    #11
                    that looks amazing. nice cook!

                    Comment

                    • RonB
                      Club Member
                      • Apr 2016
                      • 13649
                      • Near Richmond VA
                      • Weber Performer Deluxe
                        SNS
                        Pizza insert
                        Rotisserie
                        Smokenator 1000
                        Cookshack Smokette Elite
                        2 Thermapens
                        Chefalarm
                        Dot
                        lots of probes.
                        CyberQ

                      #12
                      Congrats on a great cook.

                      Comment

                      • EdF
                        EdF
                        Club Member
                        • Jul 2016
                        • 3228
                        • Atlantic Highlands, NJ
                        • Uuni Pro (new kid in town)
                          Karubeque C-60
                          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                          Thermapen
                          Thermapen Air
                          ThermaQ (or its predecessor)
                          Thermoworks Hi temp IR
                          BBQ Dragon & Chimney of Insanity
                          Various other stuff

                        #13
                        Had a very nice piece of prime rib roast today as well!

                        Comment

                        • klflowers
                          Club Member
                          • Sep 2015
                          • 3707
                          • Tennessee

                          #14
                          Very nice!

                          Comment

                          • Chewey
                            Club Member
                            • Mar 2016
                            • 23
                            • Riverview, FL

                            #15
                            Looks great. That's one I've been wanting to do, but haven't tried. Looking at yours makes me want to try it even more!

                            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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