Rib roast madness!

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Txdragon
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Rib roast madness!

Postby Txdragon » Wed Jan 24, 2018 9:31 am

Doesn't have to be Christmas time to enjoy a rib roast. Actually, just clearing space in the freezer and decided to finish the other half. Lol! Gonna put this baby on the Joe this evening. The rub is simple enough: garlic, salt, pepper, onion powder, thyme, rosemary, and a little parsley. Put it in the food processor with a little olive oil to paste it. Gonna smoke her with some mesquite and kingsford, shooting for 325.

This is the rub..
20180124_080516.jpg


This is the roast..
20180124_080750.jpg


This is the rub on the roast..
20180124_081231.jpg



Any questions?! (Man, I miss that old commercial!!)
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Re: Rib roast madness!

Postby JustinCouch » Wed Jan 24, 2018 10:55 am

Oh man! I can't wait to see the results.
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Re: Rib roast madness!

Postby woodenvisions » Wed Jan 24, 2018 10:59 am

My FAVORITE cut of beef, hands down !!
And I see you're gonna " Simon & Garfunkel " it as well...
Imho, there is no better seasoning for this cut ..

I'm ALREADY drooling :):):)

Any Mr Ed Raddish sauce in sight for this ?
:):):)
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Re: Rib roast madness!

Postby bondobill » Wed Jan 24, 2018 11:11 am

Looking good TXD :salut:
Thanks for reminding me.....I got a 18 lb rib roast in the freezer I need to do something with

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Re: Rib roast madness!

Postby Txdragon » Wed Jan 24, 2018 12:03 pm

Thanks all! You'll certainly want to stay tuned.

woodenvisions wrote:My FAVORITE cut of beef, hands down !!
And I see you're gonna " Simon & Garfunkel " it as well...
Imho, there is no better seasoning for this cut ..

I'm ALREADY drooling :):):)

Any Mr Ed Raddish sauce in sight for this ?
:):):)


Yessir, I do have a bottle of some nice horseradish sauce in order this evening!
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Re: Rib roast madness!

Postby woodenvisions » Wed Jan 24, 2018 12:25 pm

Killing me !!!
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Re: Rib roast madness!

Postby Canadian Smoker » Wed Jan 24, 2018 1:50 pm

I love a good rib roast....cant wait to see how this turns out as well....what internal temp will you be aiming for.
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Re: Rib roast madness!

Postby Txdragon » Wed Jan 24, 2018 2:25 pm

Canadian Smoker wrote:I love a good rib roast....cant wait to see how this turns out as well....what internal temp will you be aiming for.


I'm shooting for a good medium rare. As far as temp, I use no thermometers other than on my grate. I believe meat probes just throw folks off by adding a useless variable to their intended cook equation. Meat is done when it's done, regardless of temp!
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Re: Rib roast madness!

Postby Russ » Wed Jan 24, 2018 4:59 pm

Txdragon wrote:Thanks all! You'll certainly want to stay tuned.

woodenvisions wrote:My FAVORITE cut of beef, hands down !!
And I see you're gonna " Simon & Garfunkel " it as well...
Imho, there is no better seasoning for this cut ..

I'm ALREADY drooling :):):)

Any Mr Ed Raddish sauce in sight for this ?
:):):)


Yessir, I do have a bottle of some nice horseradish sauce in order this evening!


Txd I love horse radish sauce, my wife just planted a big hunk of it.

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Txdragon
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Re: Rib roast madness!

Postby Txdragon » Wed Jan 24, 2018 7:42 pm

Aaaand Done!

Resting..
20180124_180343.jpg



And sliced!
20180124_181641.jpg


Basically the same wet rub I use for lamb. Although good, I don't think it suits this application properly.
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Re: Rib roast madness!

Postby woodenvisions » Wed Jan 24, 2018 8:39 pm

Still looks good man,

But, I'm pretty sure I know why ur not overly happy with it.
I would bet just about anything that if you used that same herb concoction MINUS the wet ingredient and just applied the dry mixture to the prime rib it would come out to your liking much much better.
I did one not long ago, Actually Christmas Day with almost identical ingredients, without making it into a paste and it was off the chain.

I did however apply light Yellow Mustard all over the prime rib before applying the herb rub.
I packed the rub rather heavily as well.
It had a GREAT crust that held together and wasn't gooey or wet at all.
Hope you give this way a shot next time, I'm thinking you would agree afterwards.
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Re: Rib roast madness!

Postby OldUsedParts » Thu Jan 25, 2018 6:55 am

I sure like the fat/lean mix in that cut - - - :tup: :salut: :cheers:
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Re: Rib roast madness!

Postby Txdragon » Thu Jan 25, 2018 7:52 am

woodenvisions wrote:Still looks good man,

But, I'm pretty sure I know why ur not overly happy with it.
I would bet just about anything that if you used that same herb concoction MINUS the wet ingredient and just applied the dry mixture to the prime rib it would come out to your liking much much better.
I did one not long ago, Actually Christmas Day with almost identical ingredients, without making it into a paste and it was off the chain.

I did however apply light Yellow Mustard all over the prime rib before applying the herb rub.
I packed the rub rather heavily as well.
It had a GREAT crust that held together and wasn't gooey or wet at all.
Hope you give this way a shot next time, I'm thinking you would agree afterwards.

Thanks! Maybe I'll try a mustard slather on the next.
My crust hiccup here is due to me being a dummy and using tongs to grab it off the grill. :| Otherwise, it was ok. I love this rub on lamb, I don't know why I wasn't really impressed with it on beef. :dont: The best I have on that is I think I'm getting a cold and my tastebuds are a tad outta sorts.
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Re: Rib roast madness!

Postby Txdragon » Thu Jan 25, 2018 7:55 am

OldUsedParts wrote:I sure like the fat/lean mix in that cut - - - :tup: :salut: :cheers:

Thank ya, sir! I actually trimmed up a bit of the tail and shaved about 1/4" off the back. This was a fat one. Internally it looked great, outside was a bit excessive, even for me Lol!
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Re: Rib roast madness!

Postby OldUsedParts » Thu Jan 25, 2018 8:03 am

To me "proper location of the Fat leads to proper taste of the Lean" - - - kinda like having your own internal basting brush :roll: :laughing7: :D :lol:
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