Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: nitis on December 09, 2017, 08:02:07 AM
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Well technically standing rib roast
What's your go to? I've done a small 3 bone once and it was good but I'm sure there's room to improve. My wife has done them in the oven where you put them in at a really high temp for a short period of time the basically shut the oven off and let it finish. This is along the lines I was hoping to try.
I'd be using my performer and have plenty of options for fuel lump Weber Stubbs whatever
It is prime rib season
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I'm familiar with the oven method you describe. You often have to manually override the oven's default max, if you can, and set it for 500 degrees to begin.
I think it could be duplicated on the grill but would take more effort in both moving the meat farther away from heat after those first few minutes, and continually adjusting the grill to lower the temps.
What I don't know, about the oven method, is the rate at which the temp slides away. It takes a few hours to cook that way, so I imagine it's fairly gradual.
If she hasn't made that dish in a while, ask her to do it again, but place an oven thermometer inside, where you can see it through the window. Jot down that internal pit temp at various time points. When you do it outside, you'll have targets you know you need to meet for when adjusting the grill.
I would think something like a stacker that allowed for direct (but dispersed ...) heat (with the meat not in close proximity to coals )would work best?
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Maybe I should walk part of that back. Unless you're locking the coals together in something like a Slow 'n Sear or a Vortex, it'll be hard for the pit to maintain something like 500 for very long.
So that would be to your advantage, yeah?
Also, the more I think about it, I imagine the oven is probably only functioning as a faux cambrio for the last hour, having lost most of its heat unless it's a newer model that's better insulated. Some oven doors will burn you; others you can't tell if it's even hot inside.
Perhaps a combination of tapping the intake, and then later the lid vent, at about 15 minute intervals combined with the natural die-out of coals, will let temps slide down to where they should be after 2-3 (4?) hours.
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The rule of thumb for this method is 5 minutes per pound at 500F. Using the SnS with 1 1/4 chimney of coal, get the lid thermometer to about 600-650F. This should get you around 500 at the grate. Place the roast on the grill and cook at the 5 mins/ pound rule. A 6 pound roast is 30 mims and 8 pound is 40 etc. Once the time is up, close both the bowl and lid vents halfway for 1 hour. After an hour, completely close both vents for the next 1 to 1 1/2 hours. Your roast should be done. The key here in never open the lid throughout the duration of the cook. I also use a heat shield next to the SnS to avoid hot spots adjacent to the heat source.
If you can, air dry the roast for 12-24 hrs uncovered in the fridge. Take it out and let reach room temperature. This should take 3 to 3 1/2 hours depending of the size of the roast. Good luck.
(https://uploads.tapatalk-cdn.com/20171209/4b7c786f9e802511c267f48fe38f0247.jpg)
(https://uploads.tapatalk-cdn.com/20171209/e4c564cf09e740734437c817f53479f1.jpg)
Heat shield.
JV
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The rule of thumb for this method is 5 minutes per pound at 500F. Using the SnS with 1 1/4 chimney of coal, get the lid thermometer to about 600-650F. This should get you around 500 at the grate. Place the roast on the grill and cook at the 5 mins/ pound rule. A 6 pound roast is 30 mims and 8 pound is 40 etc. Once the time is up, close both the bowl and lid vents halfway for 1 hour. After an hour, completely close both vents for the next 1 to 1 1/2 hours. Your roast should be done. The key here in never open the lid throughout the duration of the cook. I also use a heat shield next to the SnS to avoid hot spots adjacent to the heat source.
If you can, air dry the roast for 12-24 hrs uncovered in the fridge. Take it out and let reach room temperature. This should take 3 to 3 1/2 hours depending of the size of the roast. Good luck.
(https://uploads.tapatalk-cdn.com/20171209/4b7c786f9e802511c267f48fe38f0247.jpg)
(https://uploads.tapatalk-cdn.com/20171209/e4c564cf09e740734437c817f53479f1.jpg)
JV
This is solid advice.
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Thanks Jules exactly what I'm looking for with a bonus of new toy acquisition of a sns
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Might also want to add that i still prefer the more conventional method of cooking prime rib especially on the kettle. A bit more foolproof in my opinion.
Get your kettle to 325-350F. Cook until you reach within 5-10 degrees of you target temperature (roughly 15 mins/lb). At this point make sure you have 1/2 chimney of fully lit coal and quickly open the lid and add it to the grill. Keep all vents open and crack the lid slightly. Your target temp at the lid thermometer should be at least 550F. The higher, the better . ICook it for 10-15mins more to get a crust. Take it out and let it rest for 15-25 minutes. The internal temperature should rise about 10 degrees during this time.
JV
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Reverse sear....225 until slightly under your target....then sear. See amazing ribs for details. No Gray or dried out parts.
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I make this every Christmas day....I use the Paula Deen house seasoning recipe to rub the roast....very simple and tasty. Then I use indirect, 2 charcoal baskets for my set up. I sear the outside of the roast over the coals, then cook indirect to temp....I generally go with a 4 rib roast....5 if I can find it.
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My mom has always done the Paula Dean method and the results have always been spectacular.
http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe-1940448.amp
Trying to convince my wife to let me do one on the Kettle.
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Well here goes that practice run using Weber briquettes from clearance at target two chunks of oak and as I predicted prime rib (standing rib roast )season opened this morning @$4.95lb
For the most part I'll be following JVs method I think so here goes nothing.
(https://uploads.tapatalk-cdn.com/20171213/ff04d48fa88bc2929d1bbd36f4e5ac62.jpg)(https://uploads.tapatalk-cdn.com/20171213/ecfca8255a7caffe8687a8cb459e260b.jpg)(https://uploads.tapatalk-cdn.com/20171213/391fbae2acd6b6b168d294eb6043b06d.jpg)(https://uploads.tapatalk-cdn.com/20171213/b95a86aef13121369b1dbe8fd922caa8.jpg)
So with no sns. I used one charcoal basket just off the edge of the bowl then filled in the gap I've done this before and had fair luck as a poor mans way of sns
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Looks like you've got a good start.
BD
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Well here goes that practice run using Weber briquettes from clearance at target two chunks of oak and as I predicted prime rib (standing rib roast )season opened this morning @$4.95lb
For the most part I'll be following JVs method I think so here goes nothing.
(https://uploads.tapatalk-cdn.com/20171213/ff04d48fa88bc2929d1bbd36f4e5ac62.jpg)(https://uploads.tapatalk-cdn.com/20171213/ecfca8255a7caffe8687a8cb459e260b.jpg)(https://uploads.tapatalk-cdn.com/20171213/391fbae2acd6b6b168d294eb6043b06d.jpg)(https://uploads.tapatalk-cdn.com/20171213/b95a86aef13121369b1dbe8fd922caa8.jpg)
So with no sns. I used one charcoal basket just off the edge of the bowl then filled in the gap I've done this before and had fair luck as a poor mans way of sns
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Just want to add to shoot for 300-325F at the lid thermometer after 1 hour of partially closing the lid vents. 200-225 at the end of 1 hour after fully closing all vents. Good luck.
JV
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Thanks JV worst case scenario I chop it up for tacos hell you can't hardly buy ground for that price anymore
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Well I think the cooking time n temps were perfectly executed but over all it was pretty bland. My wife has crusted hers when cooking in the oven so next time I'll try that
(https://uploads.tapatalk-cdn.com/20171214/4c74b448bf84c3daed722e33c9a3cd08.jpg)(https://uploads.tapatalk-cdn.com/20171214/571457371442a683a74a2f56f781bfa7.jpg)(https://uploads.tapatalk-cdn.com/20171214/10ae6438424b5e8fb3911705647bd4fc.jpg)(https://uploads.tapatalk-cdn.com/20171214/44593fda5c7441d1e88a13b9c561f52f.jpg)
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All part of the journey, man. Thanks for sharing the follow-up.
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That looks awesome. Why do you think it was bland?
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It just didn't have much flavor. Reminded me of buffet or low end restaurant prime rib
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It just didn't have much flavor. Reminded me of buffet or low end restaurant prime rib
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How did you prepare the roast? I usually air dry it for 6-12 hours in a pan with wire rack inside the fridge. After that 18-24 hours of dry brine. Rub with kosher salt, coarsely ground black pepper and garlic granules. Place it in a ziploc bag and push out excess air. Back in the fridge. Take it out of the fridge and let reach room temperature. Adding more salt n pepper is optional. Now it's ready for the grill.
JV
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Yeah I had bought it day of so all I was able to accomplish was let it rest to room temp
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I’m doing one tonight at a friends. I’ll be using the rotisserie. I was planning on a simple salt and pepper seasoning. What cooking temp should I shoot for?
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If it were me I'd take it off the grill between 130-135 and let it rest for 30 minutes before slicing it up. Add some garlic to your seasoning too if you like garlic.