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Author Topic: Peeled Rib Roast  (Read 1356 times)

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Bentley

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Peeled Rib Roast
« on: June 12, 2020, 01:29:53 PM »
My oldest sister Karen and her husband Jeff are in from California.  So we are having all 4 siblings and the BIL & SIL to dinner.  Started the Memphis Pro at 400, will slow roasted (275° till IT of 130°) and will the put in sous vide and hold at 140°.  Although it was started at 12:15 pm and I am not sure how long it will take to get to 130°.  I do believe my trussing is getting better.







« Last Edit: June 12, 2020, 01:31:27 PM by Bentley »
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yorkdude

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Re: Peeled Rib Roast
« Reply #1 on: June 12, 2020, 01:36:25 PM »
Boy that looks awesome.
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hughver

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Re: Peeled Rib Roast
« Reply #2 on: June 12, 2020, 01:40:25 PM »
Great looking piece of meat!
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cookingjnj

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Re: Peeled Rib Roast
« Reply #3 on: June 12, 2020, 02:54:55 PM »
Nice!
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Bentley

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Re: Peeled Rib Roast
« Reply #4 on: June 12, 2020, 03:12:13 PM »
112° after just shy of 3 hours on a 5.5 lb. roast, not sure there will be any time for sous vide.  I just lowered it to 240° to see if we can time pulling it at 5:30.
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GREG-B

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Re: Peeled Rib Roast
« Reply #5 on: June 12, 2020, 03:25:48 PM »
That's gonna be good. :lick:
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Bentley

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Re: Peeled Rib Roast
« Reply #6 on: June 12, 2020, 03:52:01 PM »
It did not waste anytime going from 112° to 130°.  Tented and resting right now, it is 133° as I type, will see where the carry takes it.  I guess I will fire the Pro up to 600° about 5:30 and finish it with a sear!  It smells wonderful!




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pmillen

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Re: Peeled Rib Roast
« Reply #7 on: June 12, 2020, 04:13:48 PM »
What a treat!
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Paul

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Bentley

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Re: Peeled Rib Roast
« Reply #8 on: June 12, 2020, 04:22:58 PM »
If it is not ruined.  140° and I am not sure if it is done yet!  Hope everyone likes medium well!
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yorkdude

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Re: Peeled Rib Roast
« Reply #9 on: June 12, 2020, 05:55:02 PM »
That looks excellent. By far the best thing on a pellet grill. Just my opinion but truly believe that. Yum.
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Bentley

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Re: Peeled Rib Roast
« Reply #10 on: June 12, 2020, 06:56:08 PM »
Everyone says they enjoyed it, and it was fairly tender.  I just cant have a Rib Roast cooked this much and enjoy it.

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pmillen

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Re: Peeled Rib Roast
« Reply #11 on: June 12, 2020, 09:04:36 PM »
Some of my family prefer that.  I usually have to pan sear their slices.

I'd eat it and enjoy it but would prefer med-rare.
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Paul

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Bar-B-Lew

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Re: Peeled Rib Roast
« Reply #12 on: June 12, 2020, 10:37:05 PM »
That looks very close to how I would really enjoy it, but just maybe a smidge lower temp. If you didn't like the temp, how did you enjoy the flavor?
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GREG-B

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Re: Peeled Rib Roast
« Reply #13 on: June 12, 2020, 10:52:37 PM »
I could eat that and enjoy it but, I would prefer it like others, a bit more rare. 
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yorkdude

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Re: Peeled Rib Roast
« Reply #14 on: June 13, 2020, 06:32:25 AM »
Looks good but I agree with you that less done is the best. I have to say I would have eaten every bite of it though.
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