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19 lb Rib Roast
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SnoValley
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Joined: 22 May 2010
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Location: Snoqualmie, Wa

PostPosted: Fri Sep 02 11 6:33 am    Post subject: 19 lb Rib Roast Reply with quote

I finally decided to do a rib roast even though my ET-73 probe failed on me. I rubbed it up with In the House and threw it on:


I pull at 130, missed by 5 degrees without a probe. The stoker I ordered will fix that:


I also overcooked the outer ring because I left that near the heat the entire cook. Next time I will keep the point towards the heat:



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phil c
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PostPosted: Fri Sep 02 11 7:17 am    Post subject: Reply with quote

YUM!
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MacEggs
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PostPosted: Fri Sep 02 11 7:19 am    Post subject: Reply with quote

I'll take 1, no, make that 4 slices of that!!
Awesome colour on that beef!! Smile
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texbbqpits
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PostPosted: Fri Sep 02 11 7:31 am    Post subject: Reply with quote

Wow. That looks great. Tom
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Inner10
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PostPosted: Fri Sep 02 11 8:46 am    Post subject: Reply with quote

That looks perfect!
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Smokin' Hoglegs
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PostPosted: Sat Sep 03 11 12:02 am    Post subject: Reply with quote

That is just the prettiest thing I have seen in a long time!
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smokin'gal
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PostPosted: Sat Sep 03 11 2:29 am    Post subject: Reply with quote

I haven't had this cut since I left KC back in 2003. I miss the Hereford House and their prime rib. All your meal needs is some bread rolls and au jus. Smile
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SVonhof
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PostPosted: Sat Sep 03 11 3:16 am    Post subject: Reply with quote

That probably ran a pretty penny for the meat! I don't think I would be brave enough to cook that without a working probe thermometer!

So, how long did it take? Since you don't have to get it to 195° I am sure that helps with the cook time dramatically. That's one of my wife's favorite meals, but we rarely have it.
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Soapm
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PostPosted: Sat Sep 03 11 11:31 am    Post subject: Reply with quote

I see those are Sams all the time but because they're over $100 I've never put one in my cart. I always wondered how they looked and how you cook them.

Looks great!!!
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1buckie
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PostPosted: Sat Sep 03 11 8:46 pm    Post subject: Reply with quote

Looks wonderful, how was "In The House" on this???
I'm betting just right.....Only have the Huston one, ~~ In the House should arrive today...

If there's any of the "overdone" pieces left Rolling Eyes
something I've done with them is slice thin or small cube,
lay in a pan with butter,chive or garlic chive, & heat VERY slowly, gently...
Too fast & it gets chewy...

Kinda like a very gentle, delicate version of
"prime rib burnt ends"......

Great looking cook !!!
~>K
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Virginiasmoke
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PostPosted: Sun Sep 04 11 5:17 am    Post subject: Reply with quote

SVonhof wrote:
I don't think I would be brave enough to cook that without a working probe thermometer!

Shoot... I'd be scared even with one. Embarassed
I have a whole roast beef cook coming up that I'm nervous about.
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jeepdad
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PostPosted: Sun Sep 04 11 6:31 am    Post subject: Reply with quote

That there is one fine looking piece of meat! Nicely done brother that is a homerun! All the best.

--jeepdad
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k.a.m.
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PostPosted: Sun Sep 04 11 8:59 pm    Post subject: Reply with quote

SnoValley, I just got seriously hungry looking at your pics. Very Happy Man oh Man that is just beautiful. Nicely done. Very Happy
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TrailerBuilder
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PostPosted: Sun Sep 04 11 10:18 pm    Post subject: Reply with quote

Very Nice work SnoValley, that looks amazingly good. I too have walked by them in the meat cooler at SAMs but just havent pulled the trigger yet on one. Im thinking that would be a nice Thanksgiving feast!
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Canadian Bacon
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PostPosted: Sun Sep 04 11 10:56 pm    Post subject: Reply with quote

Nice looking Rib Roast SnoValley...they are a favorite of mine....great flavor in a Rib roast.
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BriGreentea
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PostPosted: Mon Sep 05 11 1:36 pm    Post subject: Reply with quote

That's a fine job with that cut of meat. Looks great!
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SnoValley
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PostPosted: Tue Sep 06 11 1:41 am    Post subject: Reply with quote

Thanks all, the In The House was great for this cook but I wish I would have let it sit over night. It took about 3.5 hours to get up to 130. Also, if I do it next time to freeze I will trim the outer ring off and then slice the baseball cut for sammies. Then use the outer ring for chili or something.

I just did some french dip sammies and it was hard to keep the meat in the bun with it cut into steaks first. Maybe I will make some philly steak sammies with some cheese next.

It is nice to have another option for large holiday dinners, if we can afford it Smile
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k.c.hawg
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PostPosted: Tue Sep 06 11 6:01 am    Post subject: Reply with quote

SnoValley wrote:
Thanks all, the In The House was great for this cook but I wish I would have let it sit over night. It took about 3.5 hours to get up to 130. Also, if I do it next time to freeze I will trim the outer ring off and then slice the baseball cut for sammies. Then use the outer ring for chili or something.

I just did some french dip sammies and it was hard to keep the meat in the bun with it cut into steaks first. Maybe I will make some philly steak sammies with some cheese next.

It is nice to have another option for large holiday dinners, if we can afford it Smile


SnoValley did you do this on your Primo XL? I've had a 17lb rib roast that I cut 4 ribeyes off of.... so I'm left with a 5 rib 9-10 lb rib roast for the Primo. Do some philly cheesesteaks....the wife always cuts thin strips from steak cuts....then takes a griddle and piles it up with peppers, onions, jalapenos and mushrooms.....then covers the vegies with the rare prime rib. Once the vegies beging to carmalize she will stir it up to incorporate. Grilled french rolls, horseradish spread and white cheeses and you are in business!
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SnoValley
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PostPosted: Tue Sep 06 11 7:07 am    Post subject: Reply with quote

Yeah, this was the primo. I think phillies will turn out better since I already sliced the roast.
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k.c.hawg
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PostPosted: Tue Sep 06 11 8:33 am    Post subject: Reply with quote

SnoValley wrote:
Yeah, this was the primo. I think phillies will turn out better since I already sliced the roast.


Sorry for the double post. I did a half cook on my primo last night .....moved butts over to it after a good while on the stickburner. Ended up doing 10 hrs at 210 to 220 on the dome thermometer ....probably 200 at grate. Butts turned out great. I'm really looking forward to doing the rib roast on the primo.....thinking that might be the weekend of Arkansas vs Troy the 17th or Arkansas Bama the 24th.
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