Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: [1] 2   Go Down

Author Topic: Peeled Rib Roast  (Read 1357 times)

0 Members and 1 Guest are viewing this topic.

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
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 »
Logged
Bacon is a Gateway Food...

yorkdude

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2231
  • Lake Elbo-Manhattan Kansas
Re: Peeled Rib Roast
« Reply #1 on: June 12, 2020, 01:36:25 PM »
Boy that looks awesome.
Logged

hughver

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2198
  • University of Louisiana
Re: Peeled Rib Roast
« Reply #2 on: June 12, 2020, 01:40:25 PM »
Great looking piece of meat!
Logged
--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

cookingjnj

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 894
  • Branchburg, New Jersey
Re: Peeled Rib Roast
« Reply #3 on: June 12, 2020, 02:54:55 PM »
Nice!
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
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.
Logged
Bacon is a Gateway Food...

GREG-B

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 521
  • Washougal WA
Re: Peeled Rib Roast
« Reply #5 on: June 12, 2020, 03:25:48 PM »
That's gonna be good. :lick:
Logged
If the women don't find ya handsome, they should at least find ya handy.

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
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!




Logged
Bacon is a Gateway Food...

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3364
  • This pistol is most fun for the buck
Re: Peeled Rib Roast
« Reply #7 on: June 12, 2020, 04:13:48 PM »
What a treat!
Logged
Paul

Lone Star Grillz Texas Edition Direct Offset - MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
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!
Logged
Bacon is a Gateway Food...

yorkdude

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2231
  • Lake Elbo-Manhattan Kansas
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.
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9681
  • Mayberry
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.

Logged
Bacon is a Gateway Food...

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3364
  • This pistol is most fun for the buck
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.
Logged
Paul

Lone Star Grillz Texas Edition Direct Offset - MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6891
  • Schnecksville, PA
    • Bar-B-Lews Blog
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?
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

GREG-B

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 521
  • Washougal WA
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. 
Logged
If the women don't find ya handsome, they should at least find ya handy.

yorkdude

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2231
  • Lake Elbo-Manhattan Kansas
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.
Logged
Pages: [1] 2   Go Up
« previous next »