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[Mikro]

Hi all, I did my first rib roast on the Q450. Temp 350*, Cookingpellets.com 100% hickory., Rib roast 5lbs small end, lightly rubbed 50/50 (by weight) salt/pepper rub, roast temp at start 56*.
Cooked until 120* FTC for 45 mins. Yep tasty vittles.
MK
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[Bar-B-Lew]

looks good...how was smoke flavor at that high of cooking temp?

[Mikro]

The smoke flavor was very mild, just a nice hint of flavor without any aftertaste. Enough that you knew it was cooked with hardwood. My wife and oldest daughter loved it.
mk

[Canadian John]

 Very nice. That is my kind of cook.

[cookingjnj]

Hmmmm looks delish.  Rib Roast always good on the pit.  How long did it take to cook at 350*?

[rwalters]

Nicely done!!! And you were happy with the smoke profile even cooking at the higher temps... that’s awesome.

[Mikro]

>snip< How long did it take to cook at 350*?

The roast was at 59* when started and pulled 120* total time was 1 hr, 17mins. Remember that this is a small end Rib Roast Not Sure if a large end would take longer? Usually not.

And thank you to everyone for the great feedback.
MK

[mowin]

Gosh that looks good.  I'd eat a hunk of that...

[reubenray]

YUMMMMMMY

[Bentley]

Your feelings on the cook and taste?

Enough that you knew it was cooked with hardwood. My wife and oldest daughter loved it.
mk

[Mikro]

Your feelings on the cook and taste?

Enough that you knew it was cooked with hardwood. My wife and oldest daughter loved it.
mk

I enjoyed it as well Bentley. I am not against a heavier smoke flavor, but I really did enjoy this. I have always done my Rib Roast in an oven, so this was a very nice treat for me, with the added benefit of my wife's blessing on the use of the Pit for the Fall holidays, when we cook Rib Roast.

Time wise about the same. When I cook in an oven, I usually start at 500* for 15 mins then drop to 325* until roast is @ 120*, pull, FTC for 1 hour, the roast is usually at room temp though. Wanting to use the PIT and get some smoke dictated the need to start at 350* using a cooler roast temp, not room temp.
MK

[Bentley]

And this is pretty much the way I was taught to cook Rib Roast 35 years ago.  It was a meat market in Fresno call Hesbecks.  I have these 5-7lb. Eye of Round to cook for an event.  I am gonna try the low temp till it hits the IT and see how I like that technique.  See if it is more of a Sous Vide type of cook where the meat is about the same doneness from top to bottom!  Trying to decide if I want to sear before or after!  Guess I will experiment since I have 4!

...I usually start at 500* for 15 mins then drop to 325* until roast is @ 120*, pull, FTC for 1 hour, the roast is usually at room temp though. Wanting to use the PIT and get some smoke dictated the need to start at 350* using a cooler roast temp, not room temp.
MK

[Mikro]

I will say that even the heel cuts were med rare. The cut I posted was offset from center by 2 slices.
I would think a sear at the beginning would equal less smoke?
MK

And this is pretty much the way I was taught to cook Rib Roast 35 years ago.  It was a meat market in Fresno call Hesbecks.  I have these 5-7lb. Eye of Round to cook for an event.  I am gonna try the low temp till it hits the IT and see how I like that technique.  See if it is more of a Sous Vide type of cook where the meat is about the same doneness from top to bottom!  Trying to decide if I want to sear before or after!  Guess I will experiment since I have 4!

...I usually start at 500* for 15 mins then drop to 325* until roast is @ 120*, pull, FTC for 1 hour, the roast is usually at room temp though. Wanting to use the PIT and get some smoke dictated the need to start at 350* using a cooler roast temp, not room temp.
MK

[Bentley]

The thought on the sear before is that you do not apply intense heat at the end of the cook and have the muscle fibers contract, which in turn forces moisture out of the meat.  The lower cooing temperature also means the muscle fibers do not tighten up as much during cooking so there is no need to rest and very little if any carry over, much like sous vide I guess!  I am getting ready to try both ways with these rounds so will see!

[Mikro]

The thought on the sear before is that you do not apply intense heat at the end of the cook and have the muscle fibers contract, which in turn forces moisture out of the meat.  The lower cooing temperature also means the muscle fibers do not tighten up as much during cooking so there is no need to rest and very little if any carry over, much like sous vide I guess!  I am getting ready to try both ways with these rounds so will see!