by christie vanover | Posted on November 22, 2017 | final up to date February 16, 2023
Disclosure: The Barrel House Kitchen sponsored this put up. opinions are my very own.
a rib roast is mainly an uncarved assortment of tomahawk ribeye steaks, probably the most flavorful and marbled a part of the cow.
You may’t go fallacious maintaining issues easy with simply salt and pepper, nevertheless it’s enjoyable to play with new flavors. Within the recipe beneath, I used some entire spices together with sea salt. By grinding the entire spices simply earlier than rubbing the meat, you get a contemporary taste and create a very flavorful crust.
apply the rub to the rib roast and let it roast in a single day. this may assist the fats soften and crisp up. this is similar approach I take advantage of for my Crispy Grilled Hen Wings. you should definitely relaxation the roast on a baking rack over a rimmed baking sheet. this manner, if there are any juices, they will not all drip into your fridge.
It is a huge piece of meat, so the e-z-load turkey hanger from the barrel kitchen works significantly better than hooks. pierce the meat by the hanger and screw the crossbars into the second thread from the underside. create an x to steadiness the meat.
When cooking ribeyes, the reverse sear methodology produces juicy beef with a crispy crust. I take advantage of the identical approach with a rib roast.
Keg home cooker smokes at round 250-300 levels f whenever you set it on its rise setting. you’ll maintain it at this temperature for the primary a part of cooking. add a bit of cherry or hickory wooden so as to add a smoky contact. just one will do. you do not need to overpower the meat.
An vital tip for giant, fatty cuts of meat is to make use of the underside of the pan to catch the fats. simply add a grill rack to that degree and place a pie pan inside. this may stop the droplets from burning on the embers.
you should definitely use a thermometer probe to maintain observe of the temperature of the meat. as quickly because it hits 100°f, it is time to flip issues round to create a crust.
Slide the underside vents open and break off the lid. this may enable extra air to stream by the pot, elevating the warmth.
maintain smoking till meat reaches desired doneness. I take it out at 135f for medium uncommon. if you happen to favor extra cooking, proceed cooking. simply do not forget that the temperature will rise 5-10 levels after you are taking it out of the pot.
Let the smoked rib roast relaxation on a rimmed platter and canopy with aluminum foil to maintain heat. the remaining permits the juices to redistribute.
for a formidable presentation, lower one bone per individual. to serve extra realistically sized parts, trim the bones from the whole smoked rib roast, then lower the roast into 1/2-inch-thick slices and slice in half once more.
and do not forget the bones. they’re a scrumptious meal on their very own.
