Beef Rib Roast

[Answer-Man]

If it's not too late, My Vote is to leave the bone on they add flavor, your roast the bones have been cut off and tied back on. I did one Wednesday night and turned out perfect, just me and wife so we had more than 3/4 left. I'm making a small turkey for today but will reheat some of the roast to go with it. Merry Christmas guys

[BBeerme]

Yeah, yesterday I went to pull the membrane off, and I saw six bones. Stumped me. Then I realized the butcher had it already prepped, exactly as you mentioned. Which then made me realize that is where some of the inflated price came from, the butcher's time to professionally prep the roast.

If it's not too late, My Vote is to leave the bone on they add flavor, your roast the bones have been cut off and tied back on. I did one Wednesday night and turned out perfect, just me and wife so we had more than 3/4 left. I'm making a small turkey for today but will reheat some of the roast to go with it. Merry Christmas guys

[BBeerme]

Done. Looks yummy!

[Red Man]

Looks great! Based on how the outside looks, I’m assuming you kept the grill temp really low? Tell us about your method. Let’s see some sliced pics!

[BBeerme]

Tiny bit over cooked, but everyone is loving it!

I will send recipe when I get home.

[Red Man]

Nice, looks delicious! The whole thing isn’t over cooked at least. I’m sure some people wanted the more well done slices. Was this on a Weber charcoal grill? If so, 4” above the grate can easily be 50 degrees hotter than grate level. I like to turn over halfway through to compensate for this. Also, the bones are a major heat sink, so the part next to the bones will be the lowest temp instead of the center of the roast. That’s just some constructive criticism from a grilling geek though, your roast looks outstanding, especially for a first attempt.

[BBeerme]

Yeah, temp control takes work and experience. Plus, couldn't get my briquettes of choice, the ones I used burn a lot hotter than I'm used to. Everyone loved it, and went back for seconds. Here's a shot of once we got to the center cuts, this is nearly as perfect as it gets, especially from a simple Webber and using briquettes! Not bad for a rookie, huh?

Nice, looks delicious! The whole thing isn’t over cooked at least. I’m sure some people wanted the more well done slices. Was this on a Weber charcoal grill? If so, 4” above the grate can easily be 50 degrees hotter than grate level. I like to turn over halfway through to compensate for this. Also, the bones are a major heat sink, so the part next to the bones will be the lowest temp instead of the center of the roast. That’s just some constructive criticism from a grilling geek though, your roast looks outstanding, especially for a first attempt.

[BBeerme]

Here's something interesting . . . That first photo in post #25 was shot using the flash. And the flash washes out a lot of the red. The meat was a lot more red than the photo shows.

I was shooting for a grill temp of 225*F, and internal temp of 135*F. Internal temp ended up a bit higher at 137-138. Here are the notes I made before hand, what I was aiming for, Notes in blue made tonight after dinner:

Looks great! Based on how the outside looks, I’m assuming you kept the grill temp really low? Tell us about your method. Let’s see some sliced pics!

[Red Man]

Here’s a few pics of my prime rib from tonight. Cooked on my Weber charcoal grill with one small chunk of pecan wood.

[R600a]

You-all are making me hungry.

Sent from the Okie state usin Tapatalk

[2sac]

You done good!