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Rib roast. Testing the camera on my new phone.
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Club Member
- Mar 2020
- 3508
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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Charter Member
- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
I’ve been doing rib roasts for almost 30 years now, figuring Christmas and then one every few months through the year I’ve probably done close to 100. I have a commercial rub that I love, made by Fred Bernardo who retired a year or two ago, but I’ve gotten best results with Meathead’s Cow Crust. I’m not a huge fan of rosemary, but CC gives just a hint of the rosemary perfume, which makes it tantalizing. The meat’s still the star, but there’s that something about it. Just like a beautiful woman with the right scent.
This one’s going on the BGE, no smoke just the lump charcoal. I’ve rotisserie’d them to good effect, but for consistency you can’t beat low & slow with a final sear. I haven’t done a sous vide rib roast yet, but if I’d wanted to do this one sous vide I would have had to start it a day or two ago! I just started the dry brine, it goes on the heat around noon tomorrow with an ETA of 4PM. It’s going 225-250, and then at the end I’m doing that afterburner thing I did on the ribeye steak last week. Honestly I wanted to make it into a bunch of steaks, but everyone is expecting Mosca’s prime rib. Sigh. The things we do for family.Last edited by Mosca; September 6, 2020, 07:45 PM.
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That is a good photo. We just took inventory of one of our freezers and realized we had 8 rib roasts from stocking up just after the holidays when our local store reduces the price to half off to clear stock. Kind of depressing because we usually have one whenever family or guests come and spend a few days but with Covid we haven’t had guest for going on 8 months now. Very glad you have an occasion to cook one.
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Our freezer died last week and we've got stuff stashed at three neighbors freezers. You can not find good upright freezers right now. Every retailer is saying it's not going to be until later in the Fall before they get any.
What gives? I wonder if it's supply, demand, or a little bit of both.
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Been wondering the same about freezers. Upright, chest, nada. Nothing is in stock.
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Next door neighbors had a heck of a time finding a new upright to replace theirs. A combination of supply and demand and difficulties with international cargo shipping. Those incoming containers need open working ports, stevedores for unloading, and truck drivers to get them to their destinations. All were in short supply for several months.
- 1 like
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Charter Member
- Oct 2014
- 802
- Texas
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Backwoods Chubby G2
Weber 22" Master-Touch GBS Kettle
Blackstone 36 Griddle
SlowNSear (Original)
Fireboard Extreme
Maverick 732
Super-Fast Thermapen
Rapala 7 1/2
Bear Paws
Weber Rapidfire Chimney
Grill Beast 304 Injector
G&F Suede/Leather Gloves
Foodsaver V4880
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Charter Member
- Oct 2014
- 7327
- NEPA
-
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Originally posted by jlazar View PostYou have so much experience cooking these. Would you mind sharing a step by step recipe?
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