3 rib roast my effort

[juice]

Going through the recipes on the Webber Site, just experimenting with what can be cooked, stumbled across this

http://www.virtualweberbullet.com/ribroast1.html

Its sunday, there's not much on the box so I thought I'd give it a go !

Got a 3 rib joint (4 1/2lb) and set about creating the marinade

Marinade on the Roast now

Fire up WSM again and once grey added the cherry wood chips

Roast on

Thermometer in - aiming for 120F by my reckoning it should be between 90 and 110 minutes.

120F !

Roast off and left to rest for 30 mins...

Removed the ribs from the roast and left with this




Pappoo, what have you done to me ?? My Meat bill is through the roof and we have more leftovers in the fridge than we know what to do with ! lol

Edited by juice on Sunday 9th August 23:41

[Mobile Chicane]

^^^ Drool...

[Marf]

That looks utterly amazing. Will have to try that

[sherman]

Better than the old boot leather my dad cooked tonight and he had the cheek to claim it was gorgeous. My Mum asked for a steak knife to cut it with at the table.

40 minutes before my dad said it was ready I asked him why I could smell roast beef smell and I got the response of "thats a good sign only be another half hour"

What I have learned from this experience is that you should calculate the actual cooking time and take off about 1/2 an hour depending how you like the joint cooked.

[uncinqsix]

My dad gave me an awesome bbq gadget last xmas: a remote thermometer like this.

Absolutely brilliant. Eliminates all possibility of overcooking.

[Mexico.]

Very Nice

[A - W]

Wow.

[ascayman]

wonderful.

Edited by ascayman on Monday 10th August 16:22

[AB]

That looks fantastic. It's made me hungry!

[Papoo]

juice said:

Pappoo, what have you done to me ??

You've had it now, Juice. Sorry I can't be more constructive.

That rib roast looks perfect, though. Very nicely done! What did you do with the ribs?

Looks like you've fully got the hang of that WSM, as a rib roast isn't the most forgiving piece of meat, but that looks...mmmm... Did you use some wood in there?

[juice]

Papoo said:

juice said:

Pappoo, what have you done to me ??

You've had it now, Juice. Sorry I can't be more constructive.

That rib roast looks perfect, though. Very nicely done! What did you do with the ribs?

Looks like you've fully got the hang of that WSM, as a rib roast isn't the most forgiving piece of meat, but that looks...mmmm... Did you use some wood in there?

The Ribs ? Cut them off and put them in the fridge for munching on later

I used a little Cherry as I assumed it would add a little smokeyness, but not be too overpowering ?
Must admit to this being the first time I've ever done a roast like this, I'd like to try it again without any smoke, just to see what the difference would be.
It was certainly different to eat what I thought of as roast beef only to find it having a smoked flavour to it...Took some getting used to. The meat itself was tender, oh my god it was tender....

[Papoo]

It is the ultimate way to cook hunks of mammal. I'm with you on the no-smoke thing. Given that this method of cooking came about through poor Southern people, essentially finding a way to cook tough, plain hunks of cow, which is all they could get - brisket, pork shoulder, etc... Smoke I think is vital with those, due to there inherant 'bbq' flavours, but with a wonderful cut like a rib joint, I don't mess with the flavour, I just utilize the patient man's method of cooking. Yours looks perfect. I'm hungry.

I love cherry. Mostly, because it creates a brilliant smoke ring. I think hickory is the ultimate red meat hardwood, however. You'll be instantly familiar with the smell, as soon as you've fired it up.

Incidentally I had a 4-rib roast, cut into 4 beautiful bone-in ribeyes. 2 went on the primo last night. Managed to get the temp up to 900F! Brilliant sear, still mooing on the inside!