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Old 12-25-2008, 03:30 PM   #1
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Another Rib Roast

This is our traditional Christmas dinner. We're having a couple people over tonight, so we're going with an 11lber. Made a paste with about 1/2 cup fresh minced garlic, 1/2 cup Kosher salt and 1/2 cup fresh cracked pepper. Splashed worcestershired all over the roast and then spread the paste over, let come to room temp and it's been in a 200 oven since 10am. Going to pull at 130.

Did anyone else's rib roast have a pop up timer in it? Unbelievable!
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Old 12-25-2008, 03:54 PM   #2
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Oven? What no fire involved?

Looks like it's going to be great.
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Old 12-25-2008, 04:48 PM   #3
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Looks great so far, Larry! No, I've never seen a pop-up timer on a rib roast. Wonder when it set to pop up?
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Old 12-25-2008, 09:05 PM   #4
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I've read where alot of people eat ribs roast for Christmas dinner but did not realize that is was that big. Most in the south still do hams, trukey(smoked or fried)and dressing. Alot like a Thanksgivng dinner. Had did yours turn out Larry. Good as usual I'm sure.
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Old 12-26-2008, 04:56 AM   #5
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Quote:
Originally Posted by Griff
Oven? What no fire involved?
Nope, I don't care for smokey rib roasts for some reason, just prefer the natural goodness.

This roast turned out great. Cooked in the oven at 200 for 6.5 hrs and pulled at 130. Served this with horseradish and aujus that wasn't in the picture.

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Old 12-26-2008, 08:48 AM   #6
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Larry, looks like the roast came out great, that's some really good eating.
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Old 12-26-2008, 08:59 AM   #7
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No matter which way you cooked it, that looks awesome!!
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Old 12-26-2008, 09:36 AM   #8
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Quote:
Originally Posted by lantern


For some reason the pop-up thermo tickled me to no end.
Good thing I finished my coffee for I saw this. I'd got it all over my laptop
Looks good Big Guy
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Old 12-26-2008, 01:16 PM   #9
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Nice ...perfect even color throughout!
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Old 12-26-2008, 02:18 PM   #10
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Excellent job Larry.
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Old 12-26-2008, 02:48 PM   #11
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That really looks great Lawerence.
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Old 12-26-2008, 03:12 PM   #12
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The roast looks perfect. I smoked mine at 250* trying to get the pink throughout but fell a little short, but now I know - it's 200* next time. Thanks for the pics.
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Old 12-27-2008, 03:37 PM   #13
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Perfect Larry
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Old 12-27-2008, 09:52 PM   #14
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The pop up timers are set to pop at 140*, mine had one also. Now I always take my temp from the middle of the roast. The pop up timers are only about an inch long, seems strange to me! Yours came out looking great Larry! Did you go by the pop up?
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Old 12-29-2008, 02:48 PM   #15
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Quote:
Originally Posted by Nick Prochilo
The pop up timers are set to pop at 140*, mine had one also. Now I always take my temp from the middle of the roast. The pop up timers are only about an inch long, seems strange to me! Yours came out looking great Larry! Did you go by the pop up?
No, I pulled it out prior to cooking. The pop up timer that was in this roast was not set to go off at 140 based on the color code it would go off at 180, see below.

Product Number Activation Temperature Button Head Color Application
138S 138F/59C Yellow Steak, Beef-Med. Rare, Fish
145S 145F/62C Orange Steak-Med., Ham under 4 lbs. (precooked)
160S 160F/69C Green Pork - Med., Lamb - Med.
165S 165F/73C Blue Lamb - Med. Rare under 4 lbs., Beef-Med. 4-5 lbs., Beef - Med. Well under 4 lbs., Turkey Breast under 5 lbs., Pork Roast - Med. under 4 lbs.
180S 180F/82C Red Lamb - Well under 4 lbs., Pork Roast Bnls. under 4 lbs., Turkey Breast 3-7 lbs., Turkey Roast under 5 lbs.
185S 185F/85C White Roasting Chickens, White/Dark Turkey Roast
203S 203F/95C White Duck, Geese, Capons
138L 138F/59C Yellow Beef-Med. Rare, Fish
145L 145F/62C Orange Beef-Med. Rare under 4 lbs., Ham over 4 lbs. (Precooked)
160L 160F/69C Green Beef, Large Roasts, Pork Roast-Med. 4-8 lbs., Lamb-Med.
165L 165F/73C Blue Turkey Breast 3-7 lbs., Beef-Med. Rare 7-10 lbs., Beef-Well Done under 4 lbs., Veal, Meat Loaf, Pork Roast-Med. 4-8 lbs.
180L 180F/82C Red Turkey under 24 lbs., Pork Roast 4-8 lbs., Beef-Med. Well 7-10 lbs.
185L 185F/85C White Turkey over 24 lbs.
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Old 12-29-2008, 03:38 PM   #16
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They also don't go deep enough into the meat.
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Old 12-29-2008, 03:42 PM   #17
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Those things are just placed in meat for a gimmick to get people to buy the product. I would not trust them

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Old 12-29-2008, 03:56 PM   #18
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I agree.....I pull them out of anything they are in.
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