Christmas Standing Rib Roast

[Foster Dahlet]

14.5 lbs.  Rubbed with salt pepper and garlic powder.  Two small chunks of cherry wood in the charcoal.  Kettle temp was 250.  Cooked 4 hrs. indirect to 125.  Cranked up the temp and seared until 135.  People were pleased.

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[JEBIV]

Looks delish, When in Rome one must eat well !!!

[Darko]

Damn! That looks delicious.

[bbqking01]

If you grill it, they will come!   I’m very impressed. Nicely done Foster, nicely done.


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[SMOKE FREAK]

I bet people WERE pleased.

[Schuey]

Great job

[jhagestad]

Ohhhhhhhhh…. daddy likey

[HoosierKettle]

That looks perfect! 


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[tvt]

Thanks for sharing. Curious if anyone has tried rotisserie vs standing roast and is one method better than the other?


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[jhagestad]

Thanks for sharing. Curious if anyone has tried rotisserie vs standing roast and is one method better than the other?

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I'd love to try a rotisserie one day.  Too bad the wife and kids aren't fans of prime rib. 

[ECinEI]

Thanks for sharing. Curious if anyone has tried rotisserie vs standing roast and is one method better than the other?


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I did rotisserie standing rib roast for Christmas dinner.  I don't remember all the details but it came out very nice.  I used my performer and it took about two hours or so, if I recall correctly, at around 300-350 degrees. Used some apple wood chips.  I'm not sure low and slow adds much, except time, to what is inherently a very good cut of meat.

We use the rotisserie fairly often, usually for poultry.  I think the advantage is it cooks more evenly as opposed to placing the product directly on the grate.  I have a rotisserie for both my Genesis gas grill and the performer.  The only difference is the length of the spit.  The motors and forks are interchangeable.

[Foster Dahlet]

Several folks here use the roti for the rib roast and it is a great method. I may try that with my roti in the future. I used to sear all sides and then cook indirect at about 350.  That works nicely too.  The last couple of years I used the method found on Adrenaline BBQ.  That also works really well.  More than one way to do it.  As long as you pay attention to the temp of the meat, it will come out great.

Thanks for sharing. Curious if anyone has tried rotisserie vs standing roast and is one method better than the other?


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Sent from my LG-TP260 using Weber Kettle Club mobile app