Advice needed (Finished Pics)

[wittdog]

Well I stopped at the store to get some more meat for jerky I did pick up some more Top Round for the jerky …the stuff I’ve been making has been getting eaten quicker than I can make it…anyway….I came across one of those nice finds…..


Seems to me like this would be the perfect thing to break the new kettle in with…Ok guys I need advice…I’ve never done a standing rib roast…the roast is like 5lbs at $2.98 lb what should my kettle temp be and how long is this going to take to cook? Planning in hitting it with a little S&P and come garlic and onion powder…

 

[oompappy]

Wittdog, Get some string and tie it up real tight btween the bones. That will plump it up to a rounder shape for even cooking. Hit it with some whatsthishere sauce then coat with turbinado sugar. After the sugar is dissolved add the S&P garlic/onion and a pinch of ginger.
Cook at 275* to 300* until desired doneness. 20 to 25 minutes per pound. (on a 10 lb'er)
I do 130* internal and let it rest wrapped in a towel for an hour.

 

[Griff]

Dog

I cook in a kettle at 350* and pull at an internal temp of 125* for medium rare after a 30 minute rest. Salt, pepper and granulated garlic. around 2 to 2.5 hours.

Griff

 

[john pen]

my advise to you would be to call me when you are going to cook it...oh and have plenty of beer on hand !

 

[wittdog]

my advise to you would be to call me when you are going to cook it...oh and have plenty of beer on hand !

Thanks guys...
John I think they are on sale all week...and I may be doing it Friday...

 

[Nick Prochilo]

Dave, I cook them just like Griff said. You may want to send it down to me to make sure it's fit for human consumption!

 

[Finney]

Okay... I'm going to be the odd ball (who would have thunk it?).

Cook at 275* until you reach the desired degree of doneness.
Rest until temp drops approx 5* or a little bit more.
While meat is resting get you kettle temp up as high as you can.
Quickly sear all side of 'roast'.
Serve.

 

[wittdog]

Maiden voyage of the kettle…nice way to break it in..




Cooked at 350* till an internal temp of 122*...This resting part is the worst...Thanks for all the help guys...

 

[oompappy]

Lookin' good, can't wait to see the inside

 

[wittdog]

 

[Puff1]

Now that's the way to break a grill in! Very nice

 

[Cliff H.]

Way to go Dog. That looks great.
Good choice on the Weber Kettle. 8)

 

[john pen]

Nice lookng chunk of cow !!

 

[Captain Morgan]

Fantastic!!!!

Griff is heading your way now!!

 

[smokemaster]

Nice beef!! Was there alot of juices after it rested?

 

[wittdog]

The meat was juicey but I didn't lose alot of juice cuz for a change I let it rest....

 

[SteerCrazy]

Beautiful! Nice job dave 8) you'll be amazed what happens when you let all the juices flow back into the meat

 

[ScottyDaQ]

Wow... Looks delicious !

 

[Bill The Grill Guy]

Your the man Dave. Looks fantastic. Perfect.

 

[Nick Prochilo]

Nice looking piece of the cow!