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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

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Old 12-15-2017, 08:18 PM   #1
SNAFU
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Default Standing Rib Roast

No brisket available so I got a 5.5# rib roast.

Not sure how I feel about this
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Old 12-15-2017, 08:49 PM   #2
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Take the roast out of the fridge at least 2 hours before cooking so the center won't be so cold.
Preheat the oven to 450. Rub the meat with a little butter. Sprinkle all over with Kosher salt and ground pepper. Put it bone side down in a roasting pan and put it in the oven for 25 minutes then reduce temp to 325 and cook for an additional 20 minutes per pound.
About 15 minutes before the end, start checking the internal temp with a instant read thermometer. When it hits 130, take the roast out, cover with foil and rest 10 minutes.
The temp should continue to rise to about 140 for a nice medium rare.

I did one like this last week and it came out perfect.
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Old 12-15-2017, 09:06 PM   #3
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Quote:
Originally Posted by Eightball View Post
Take the roast out of the fridge at least 2 hours before cooking so the center won't be so cold.
Preheat the oven to 450. Rub the meat with a little butter. Sprinkle all over with Kosher salt and ground pepper. Put it bone side down in a roasting pan and put it in the oven for 25 minutes then reduce temp to 325 and cook for an additional 20 minutes per pound.
About 15 minutes before the end, start checking the internal temp with a instant read thermometer. When it hits 130, take the roast out, cover with foil and rest 10 minutes.
The temp should continue to rise to about 140 for a nice medium rare.

I did one like this last week and it came out perfect.
Think a grill variation would work?

My wife got a shit load of charcoal and lump wood coal and I am trying to burn it up because it seems to have started absorbing water
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Old 12-15-2017, 09:22 PM   #4
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Should work on a grill with indirect heat, but I've never tried it. Maybe someone else has a good grill recipe.
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Old 12-15-2017, 11:22 PM   #5
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Quote:
Originally Posted by Eightball View Post
Should work on a grill with indirect heat, but I've never tried it. Maybe someone else has a good grill recipe.
Indirect is the way to go, you need to get the grill to about 350, should take about 2 1/2 hrs for med rare.
Instead of butter use oil, heavy on the salt ( I prefer sea salt or the pink salt) and pepper on the fat side. Put it in bone side down. Iíve put a piece of hickory or mesquite in there too, gives it a nice smokey flavor.
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Old 12-16-2017, 11:03 AM   #6
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Quote:
Originally Posted by Eightball View Post
Take the roast out of the fridge at least 2 hours before cooking so the center won't be so cold.
Preheat the oven to 450. Rub the meat with a little butter. Sprinkle all over with Kosher salt and ground pepper. Put it bone side down in a roasting pan and put it in the oven for 25 minutes then reduce temp to 325 and cook for an additional 20 minutes per pound.
About 15 minutes before the end, start checking the internal temp with a instant read thermometer. When it hits 130, take the roast out, cover with foil and rest 10 minutes.
The temp should continue to rise to about 140 for a nice medium rare.

I did one like this last week and it came out perfect.
Only thing different is I would rest it for about 30 minutes.
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Old 12-16-2017, 11:09 AM   #7
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Indirect heat. Get an aluminum roasting pan and put it under the roast with the charcoal on the sides. It is always best to cook it at a high temp for the first 15 minutes to seal the outside to keep the juices in.
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