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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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Rib roast (cooked per Meatheads instructions)

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  • Oakgrovebacon
    Club Member
    • Apr 2016
    • 1997
    • South central Illinois

    Rib roast (cooked per Meatheads instructions)

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ID:	757511 My wife had her women’s group meeting at our place tonight. She asked me to cook beef for them, and requested a “prime rib” type roast.
    I was only able to find a select whole ribeye at the local grocery, so I picked the best looking one.
    I trimmed the lip and heavy fat from exterior, Cut the center section to about an 8” long section. Tied to make it round as possible. Dry brined with kosher salt. The rest is cut into 1-1/4” steaks and individually vac sealed and frozen.
    I made O’leary’s Cow Crust beef rub. And coated the roast with it. I cooked in my garage oven set at 240 deg.
    it took about 2-1/2 hours to hit 125 deg in the center. I pulled from oven and cut the strings off to sear over a very hot bed of charcoal.
    It was absolutely delicious! I wish to thank Meathead for sharing his recipes, methods and wisdom with all of us!
  • Red Man
    Club Member
    • May 2018
    • 1252
    • Western Washington

    #2
    Looks great! I’ve made Meatheads prime rib too and it’s turned out fantastic.

    Comment


    • Oakgrovebacon
      Oakgrovebacon commented
      Editing a comment
      Thanks! This was the second time for this for me. Something that I would have never tried without the instructions and inspiration from here. This group has also had tri-tip that I cooked and loved it too. They asked my wife to host every month instead of rotating homes.
  • tbob4
    Charter Member
    • Nov 2014
    • 2494
    • Chico, CA
    • BBQ's
      _____________________
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    #3
    Great job!

    Comment


    • Oakgrovebacon
      Oakgrovebacon commented
      Editing a comment
      Thank you!
  • willxfmr
    Club Member
    • Apr 2017
    • 496
    • Fondy

    #4
    Looks good!

    Comment


    • Oakgrovebacon
      Oakgrovebacon commented
      Editing a comment
      Thanks! Those burnt ends look good too!
  • Troutman
    Club Member
    • Aug 2017
    • 7791
    • 1521

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

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      INDOOR COOKWARE


    #5
    Looks delicious and perfectly cooked!! Just one comment, you have a garage oven??

    Comment


    • Oakgrovebacon
      Oakgrovebacon commented
      Editing a comment
      Thanks Troutman! I actually have a kitchen in my garage, I built it for a place to work on meat projects. Processing deer, curing bacon, pastrami.
      Frying fish, grinding burger and sausage. In other words-second kitchen to keep my wife’s kitchen clean and and me out of the doghouse. Full sized commercial slicer and 15” vacuum sealer
      on the counter at all times.

    • Troutman
      Troutman commented
      Editing a comment
      Thanks friggin' awesome !! A culinary man cave !!!!
  • Lock Stock and Barrel
    Club Member
    • Apr 2018
    • 147
    • Victoria, TEXAS

    #6
    I will be right over for dinner!

    Comment


    • Oakgrovebacon
      Oakgrovebacon commented
      Editing a comment
      There is 1 slice left.
  • Meathead
    Administrator
    • May 2014
    • 1455
    • Chicago area
    • Remember, no rules in the bedroom or kitchen
      Meathead

    #7
    OMG. It's Christmas!

    Comment


    • Oakgrovebacon
      Oakgrovebacon commented
      Editing a comment
      I appreciate your help in upping the food at my house so much! Thank you again!
  • RonB
    Club Member
    • Apr 2016
    • 13522
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
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      2 Thermapens
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      lots of probes.
      CyberQ

    #8
    I'd eat that!

    Comment


    • Oakgrovebacon
      Oakgrovebacon commented
      Editing a comment
      Thanks for your support! I think the 1 slice left will get sliced about 1/4" thick and seared on the outdoor griddle for ribeye sandwiches for supper tonight. Some swiss cheese, sliced onion and mayo on a toasted bun.
  • Texas Larry
    Club Member
    • May 2017
    • 1747
    • Wilson County, TX
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      Too many gadgets, accessories, and tools
      Favorite beer: Alaskan Amber

    #9
    Did one of those per Meathead’s recipe for my daughter last Christmas. It, too, was delish. This is a winner recipe and you nailed it! Beautiful.

    Comment


    • Oakgrovebacon
      Oakgrovebacon commented
      Editing a comment
      Yes - totally a winner recipe! Thanks!
  • smokin fool
    Club Member
    • Apr 2019
    • 2221
    • Mississauga, Ont

    #10
    Dude you nailed that one, can I join your wife's group???? I don't look bad in a skirt....

    Comment


    • Oakgrovebacon
      Oakgrovebacon commented
      Editing a comment
      It would be a long drive. Her next turn is February, probably Tri-Tip for that one. Come on down.

    • Backroadmeats
      Backroadmeats commented
      Editing a comment
      Probably gonna need some pics to believe this smokin fool 😄😄

    • smokin fool
      smokin fool commented
      Editing a comment
      Sadly I don't take a very good picture.
      You'll have to take my word on this [email protected]
  • HawkerXP
    Club Member
    • Jul 2016
    • 6324
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
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    #11
    That looks marvelous!

    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 3163
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
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        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

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      #12
      Beautiful. One of my favorite cooks to do.

      Comment

      • klflowers
        Club Member
        • Sep 2015
        • 3671
        • Tennessee

        #13
        Man that looks good

        Comment

        • Santamarina
          Club Member
          • Aug 2018
          • 933
          • Wildomar, CA

          #14
          Looking good! Made the same recipe for my staff Xmas party last year. It was amazing - and Mrs O’Leary’s Cow Crust is perfect. My wife and I immediately decided it would become a staple at both Thanksgiving and Xmas!

          Comment


          • smokin fool
            smokin fool commented
            Editing a comment
            My thoughts exactly except everyone here still wants turkey....ratz

          • Santamarina
            Santamarina commented
            Editing a comment
            smokin fool We’re still doing turkey as most people want it. Rib roast will be in place of the ham (unless my in-laws still want to bring one)!
        • Old Glory
          Club Member
          • Feb 2018
          • 1300
          • Northshore MA
          • Weber Summit Charcoal Grill
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          #15
          Looks amazing!

          Comment

          Announcement

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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.
          See more
          See less
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