1.) DParker - 03/25/2017

I'm doing a 3-rib, 9 lb. standing rib roast tomorrow for my son's birthday and I thought I'd see if Billy or any of our other outdoor chefs had any last minute tips to offer. Here's my game plan:

1. Remove the bones and fat cap and tie up the meat to hold it together. I want a crust to cover the whole surface of the meat, and the bones and fat cap prevent that.

2. Doing a dry brine by giving it a good salting and letting it sit in the fridge for about 24 hours.

3. Making my own rub using rosemary, thyme, garlic and onion powders, paprika, black pepper and just a dash of cayenne.

4. I want some smoke flavor, but not a lot. It's prime rib, after all. So I'm thinking the grill instead of the smoker, with maybe 30 minutes or so worth of pellets in the A-Maz-N tube smoker.

5. A couple of hours at 225°-250° indirect heat on the grill until the internal temp hits about 115°. Then crank it up as high as it will go to sear the outside, rotating the roast 90° every 5 minutes or so until the internal temp hits 130 for the lower end of medium rare.

Criticisms? Suggestions? Just good old fashioned ridicule?

2.) bluecat - 03/25/2017

Sounds great. Are you going to make a horseradish sauce? I could provide a simple recipe if you want?

3.) DParker - 03/25/2017

[QUOTE=bluecat;47942]Sounds great. Are you going to make a horseradish sauce? I could provide a simple recipe if you want?[/QUOTE]

Good question. I am thinking about it but forgot to mention that. By all means, please share your recipe.

4.) bluecat - 03/25/2017

1 1/2 c sour cream
1/2 c real mayo
1/4 c horseradish
1-2 T Dijon mustard

5.) DParker - 03/25/2017

[QUOTE=bluecat;47944]1 1/2 c sour cream
1/2 c real mayo
1/4 c horseradish
1-2 T Dijon mustard[/QUOTE]

Sounds good and easy. Thanks.

6.) bluecat - 03/25/2017

Good luck, and awaiting most excellent results.

7.) billy b - 03/25/2017

D, your plan sounds good, personally I have never done one but I hope to soon, I'll follow this for results.

8.) DParker - 03/25/2017

[QUOTE=billy b;47949]D, your plan sounds good, personally I have never done one but I hope to soon, I'll follow this for results.[/QUOTE]

Oh, man...now I'm feeling the pressure. :-)

9.) Swamp Fox - 03/26/2017

Pressure, schmessure....I'm feeling hungry!


Sounds good!

BTW, I might try that horseradish sauce. I like horseradish but lately it doesn't like me.

How would this sauce be on pork? A smoked loin, say?

I don't think I know too much about horseradish on beef, except for a sammich here
and there.

10.) bluecat - 03/26/2017

I have never had it with pork.

11.) Swamp Fox - 03/26/2017

It's the sour cream that makes me ask the question. I'm not big on it anyway, but I'm not sure I'm feelin' it with pork.

Don't ask me why, though.

12.) DParker - 03/26/2017

Prime rib and sushi are the only things I've ever had with horseradish (what gets pawned off as "wasabi" in U.S. sushi joints is really a mixture of horseradish, mustard and a little green food coloring, because real wasabi is too expensive).

13.) Swamp Fox - 03/26/2017

I might try it next week though. I'm smoking a loin Tuesday, probably, unless it's raining.

14.) bluecat - 03/26/2017

[QUOTE=Swamp Fox;47954]It's the sour cream that makes me ask the question. I'm not big on it anyway, but I'm not sure I'm feellin' it with pork.

Don't ask me why, though.[/QUOTE]

Substitute plain yogurt? Basically, you are wanting a creamy texture.

15.) Swamp Fox - 03/26/2017

A quick look on Google reveals several horsey sauce recipes with sour cream for pork, including German recipes, and semi-German---So you know they have to be OK---LOL---I mean, when have the Germans ever been wrong about anything?

Anyway, that seals the deal. I'll try it. Maybe the sour cream will take a little of the sting out of it that I get lately.

16.) bluecat - 03/26/2017

It's not overpowering. Just a nice flavor.

17.) Swamp Fox - 03/26/2017

By the way, while I was Googling, I noticed a prime rib made with a horsey sauce coating (crust?). I can try to find it again if anyone's interested.

DP, I'd like to know the details on your dry salt treatment and the rub when you get them worked out. I don't have much experience with roasts, but this sounds like something I'd like to try.

18.) crookedeye - 03/26/2017

i've had that horseraddish dip with primerib..you ever had that wasabi sauce? a good wasabi sauce is no joke..

19.) Swamp Fox - 03/26/2017

[QUOTE=bluecat;47959]It's not overpowering. Just a nice flavor.[/QUOTE]

Anything more than a VERY light spread of Inglehoffer hot grated horsey gives me some kind of issue. Kind of acid-y in the chest. I started to notice it late in the Obama administration, so it may not be the horseradish at all.

20.) bluecat - 03/26/2017

LOL! Thanks Obama.

21.) Swamp Fox - 03/26/2017

That's what I'm talkin' about...

22.) crookedeye - 03/26/2017

i sure hope they get somthing on the obama clane..

i cant believe the republicans failed so bad on the health care bill..i dont no if there for trump or agaisnt him.. but are only hope is trump..we cant take to many more years of obama's or clintons until we are totally doomed..

23.) Swamp Fox - 03/26/2017

They gave Chelsea Clinton some kind of award the other day...Plus she just got a book deal for a children's book featuring "a special surprise guest"....So you know it's not over until all of them are in the nursing home...Maybe not even then...LOL

24.) bluecat - 03/26/2017

She got a lifetime achievement award...:laugh:

25.) DParker - 03/26/2017

[QUOTE=Swamp Fox;47960]DP, I'd like to know the details on your dry salt treatment and the rub when you get them worked out. I don't have much experience with roasts, but this sounds like something I'd like to try.[/QUOTE]

The rub is just a basic prime rib crust recipe I found on the web somewhere:

2 Tbsp ground black pepper
2 tsp dried rosemary
2 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (as usual, I like smoked)
1/2 tsp cayenne powder

It'll get applied to the entire surface of the roast right before it goes on the grill. As for the salt, I put a fair amount (about 1.5 Tbsp) of kosher salt on every surface after I cut the bones and fat cap off about 4pm today, and it'll sit in the fridge - uncovered - until right before the rub goes on about 3pm tomorrow. There are multiple reasons for doing this, all of which are explained here much better than I could do...

[URL="http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html"]http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html[/URL]

This will be the first time I've done it with a rib roast. I'll let you know how it works out.

26.) crookedeye - 03/26/2017

i've been watching msnbc, and they seem to no whats going on...ha

we dont have a news anymore...those days are over.. what youre seeing now is the destruction of america..its sad no one cares...

27.) crookedeye - 03/26/2017

i hear you can fry a prime rib..some guy told me you can fry it like a turkey..said it was the best prime rib ever

28.) Swamp Fox - 03/26/2017

Here's my search for the recipe I mentioned above...Apparently this idea is more popular than I knew. This will yield quite a lot of results:

Google search for: "prime rib horseradish sauce crust"


(It was either post that, or suggest that Sean Hannity, Eric Bolling, Nancy Pelosi and Chuck Schumer get together to design the next health care bill, since they know so much about it. :re:)

29.) Swamp Fox - 03/26/2017

[QUOTE=DParker;47968]

[URL="http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html"]http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html[/URL]

This will be the first time I've done it with a rib roast. I'll let you know how it works out.[/QUOTE]


They know what they're talking about there. Thanks for the info.

BTW, one of the mods there is an old buddy from my Eders forum days...I'm guessing he still goes over there ocassionally, if anyone does. Great guy. Knows his archery and his smoking.

30.) Swamp Fox - 03/26/2017

I was just watching the basketball game and saw a commercial for a refrigerator with a window in it so you could see inside without opening the door.

Two questions:


How lazy are we?

And who do I complain to about stealing my idea from the ice fishing thread?

31.) bluecat - 03/26/2017

I was thinking that too. I was also thinking that we're pretty lazy when we have to have a robot order Coke for us. God forbid we don't have Coke. And of course you can't write it down on a grocery list.

32.) bluecat - 03/26/2017

Crap!

33.) bluecat - 03/26/2017

KU done.

34.) Swamp Fox - 03/26/2017

Ack! They couldn't hit a shot, didn't rebound and Oregon was white-hot.

35.) DParker - 03/26/2017

Minor change in plans. After reading same rave reviews about even lower and slower roasting methods (as low as 150°F for 6 hours) I tested my grill to see what the lowest temperature is that I can get it to maintain. With only the one left-most burner out of five running at it's lowest, and the digital thermometer probe situated all the way on the right side of the grill...where the roast will be...the temperature didn't level off until 193°F. That's only 32° lower than what I was originally planning, but I'm going to give that a shot.

36.) Swamp Fox - 03/26/2017

Also, they seemed to be allergic to offense in the paint. Threw up a lot from downtown with no one under the basket.

37.) bluecat - 03/26/2017

[QUOTE=Swamp Fox;47979]Ack! They couldn't hit a shot, didn't rebound and Oregon was white-hot.[/QUOTE]

Exactly.

38.) bluecat - 03/26/2017

How dare DP interupt basketball discussion on his own cooking thread...

39.) Swamp Fox - 03/26/2017

Furthermore, I think cooking at 190 will be of interest to me because I think I might be able to stay somewhat close to that with coals...LOL

40.) DParker - 03/26/2017

[QUOTE=bluecat;47983]How dare DP interupt basketball discussion on his own cooking thread...[/QUOTE]

The nerve!

[QUOTE=Swamp Fox;47984]Furthermore, I think cooking at 190 will be of interest to me because I think I might be able to stay somewhat close to that with coals...LOL[/QUOTE]

You should take advantage of that and make a roux.

41.) Swamp Fox - 03/26/2017

:-)....

42.) DParker - 03/26/2017

Meat on!



After bone and fat cap removal my 9 lb roast is now a ~6.5 lb roast. The dry brining did such a good job of removing moisture from the surface that the rub wouldn't stick to it. So I mixed it with just enough water to make a paste out of it and rubbed it all over the roast. It seems to be sticking well so far...fingers crossed.

I also removed the steel plates from the burners under the roast so I could fit a pan underneath it to catch the juices and roast the bones...with the not inconsiderable meat attached to them...in. I then put enough pellets in the tube for about 30-45 minutes, which I'm hoping will give me the subtle smoke flavor I'm going for.

Hopefully the grill will stay at the 198° it reached after about 8 minutes. Now...the wait begins.

43.) bluecat - 03/27/2017

Standing by.

44.) DParker - 03/27/2017

All done, but still have family over and it's getting late, so I'll have to file my after-action report tomorrow.

45.) billy b - 03/28/2017

:tap::tap::cf::-):ek:

46.) DParker - 03/28/2017

[QUOTE=billy b;48009]:tap::tap::cf::-):ek:[/QUOTE]

Oh, yeah...sorry, it's been a long day.

Well, the short version is that even though it ended up tasting decent, nothing went according to plan. The longer version...

According to every single recipe I read the roast should have hit about 115°F within 5-5.5 hours at the temperature I started it out at. I know the temps were accurate because, just to be sure, I used 2 different thermometers for monitoring both the grill and the meat, and each stayed within 2 degrees of each other. After a couple of hours I used the iGrill2's temperature charting to note that the meat's internal temperature was increasing almost perfectly linear over time. So barring a stall or other similar phenomenon I could ptoject that the meat would not hit the target temp on time, so after a little back-of-the-napkin math I boosted the grill temp to 225°F. But that didn't speed thing up enough either, so after another hour I jacked it up to 250°F. Even with that the meat probes...one buried in each end of the roast...read only 112°F by the end of hour 6. So I bit the bullet, fired up three of the burners to maximum and moved the roast to the middle lit burner for the sear in the hopes that I could impart enough heat during the sear to get carryover to take the interior all the way tp 130°F.

20 minutes later (5 minutes on each of 4 sides) my instant read thermometer said the interior was still only at 116°F. So I took it inside and let it rest for 10 minutes while helping the wife get the rest of meal on the table. After that the interior read 117°F...so I just said, "To hell with it, we're doing rare." But when I cut it in half the very center was just on the edge between rare and medium-rare...much better than I was expecting based on the temp readings. However, the roast was not really well marbled internally, and the meat was just a little tougher than I'm used to with prime rib. The flavor was good, but the crust was over done. The grill manufacturer swears that the steel plates that cover the burners prevent flare-ups.

My hairy ass.

Sorry, I didn't get any photos of the finished roast. We were struggling to get everything served and it didn't occur to me. But it wasn't anything special to look at.

I will say that the smoke flavor in the crust was about what I was looking for, so at least that worked out.

47.) Swamp Fox - 03/28/2017

So the moral of the story is ... Golden Corral?

48.) DParker - 03/28/2017

[QUOTE=Swamp Fox;48011]So the moral of the story is ... Golden Corral?[/QUOTE]

Death before GC. Or quite possibly after, given what I'm sure must be swimming around in that chocolate fountain.

49.) Swamp Fox - 03/28/2017

I heard chocolate is sterile...LOL

50.) bluecat - 03/28/2017

G'ol dern it, I had such high hopes.

51.) Swamp Fox - 03/28/2017

What do you call it when you die and come back as a hillbilly?






Reintarnation.

52.) bluecat - 03/28/2017

What do you call it when a former North Carolina fan roots for North Carolina in the final four?

Re - in - tar- nation.

53.) billy b - 03/28/2017

Lesson learned DP, I no longer pay attention to anything when I grille or smoke something except my internal thermometers, one is a Thermo Works and the other is an instant read Thermopen. I have never had instructions from a recipe that worked out well for me. But after all, the taste is what matters most, we all live and learn. Thanks for the info. Another tip, Chubacabra rub is the best rub I have ever used, I use it in everything including grille steaks. I have been buying it from a salesman but now it's in some grocery stores including HEB and Wally World, try it and let me know.

54.) DParker - 03/28/2017

[QUOTE=billy b;48024]Lesson learned DP, I no longer pay attention to anything when I grille or smoke something except my internal thermometers, one is a Thermo Works and the other is an instant read Thermopen.[/QUOTE]

I hear you. I used no fewer than 5 different thermometers to monitor things (ignoring the one built into the grill):

[INDENT]1 ambient temperature probe and 1 internal meat probe with my iGrill2.
1 ambient temperature probe and 1 internal meat probe with my Ivation wireless thermometer.
1 instant-read digital thermometer (used during and after the sear step because using the wired probes wasn't an option while turning the roast).[/INDENT]

They all were within a couple degrees of agreement.

[QUOTE=billy b;48024]I have never had instructions from a recipe that worked out well for me. But after all, the taste is what matters most, we all live and learn.[/quote]

Yeah, the end result was a perfectly acceptable prime rib, so it wasn't a disaster. It's just that the time wasn't even close to what I was expecting, and the internal doneness level didn't really match what I was expecting per the measured temperature. Oh well...my wife made enough good sides to make up for it.

[QUOTE=billy b;48024]Thanks for the info. Another tip, Chubacabra rub is the best rub I have ever used, I use it in everything including grille steaks. I have been buying it from a salesman but now it's in some grocery stores including HEB and Wally World, try it and let me know.[/QUOTE]

Thanks, I'll look for that.

55.) bluecat - 03/28/2017

You know you're putting meat next to hot rocks right? It's not supposed to look like the Apollo command module with all the probes and electronic doo-dads. :-) :wink

56.) DParker - 03/28/2017

[QUOTE=bluecat;48028]You know you're putting meat next to hot rocks right? It's not supposed to look like the Apollo command module with all the probes and electronic doo-dads. :-) :wink[/QUOTE]

Dude, I can't even turn a light on/off without telling my house to do it for me...and you expect me to do my grilling in the Stone Age?

57.) bluecat - 03/28/2017

Well, yeah?