RIB ROAST FOR 30

[Tailwagger]

SMOKING A RIBEYE ROAST TOMORROW FOR ABOUT 30 GOT 3 ROAST TOTALING ABOUT 30#. ANY BODY GOT IDEAS ON CATCHING THE JUICE FROM ROAST TO USE AS AN AU JUS OF SOME TYPE? ALSO ANY TIPS WOULD BE APPRECIATED. I WOULD LIKE THEM TO TAKE ABOUT 4 HOURS TO COOK. :D

[WBC]

Why are you yelling?

http://thi.tien.free.fr/pics/caps-lock.jpg

[Paul Taylor]

Well ,depending on the smoker that you use, you may wanna see about putting a pan under the meats to catch the drippings, along with getting the juices out after you have foiled them for the remaider of the cook-time. You can use those for your Au juis if you like. That would be ,my recommendation. Have a good feed & Bon Appetit. :D

Paul Taylor

[Pigs by the Moon BBQ]

You can try cooking it in a foil pan. Or put a foil pan under the meat to catch the juices.

Chris

[Paul Taylor]

Why are you yelling?

Image Replaced With URL: http://thi.tien.free.fr/pics/caps-lock.jpg

Maybe he needs help pretty quick. :P

[TexLaw]

Tailwagger, if you want to get to medium rare on those roasts, four hours at around 250 might get you there. When I've cooked rib roasts around that size at around that temperature, it's taken around that long. It's really hard to pinpoint those times, though. You should give yourself at least an extra half hour (and more like an hour), and you should be prepared if it finishes early. If you want to go beyond medium rare, it'll take longer.

I don't remember how large the roast was at QFest, how long it was on the pit, or what the pit temperature was. It turned out just right, though. I imagine PhotoKirk can give a few details, since he was the town cryer for a little while. :lol:

As for catching juices, finishing in a foil pan (covered or not) is a good way to go. There ought to be plenty of juices left in the meat and in the pan after resting, but cooking for a little while in that pan will add to it. Be careful about the amount of time you let it go uncovered (for the juice's sake only). Sometimes, that juice gets a little bitter from catching too much smoke. Even if it is, though, you'll still have a juicy piece of meat.


TL

[Txngent]

I have a removable grate in my firebox. I like to get my heat up for the smoker. Before I put my seasoned (rubbed heavy) roast in the smoker, I sear it on all sides on the "grill" in my firebox. Try to hit each side for a couple of minutes.

Then I smoke it in a semi covered foil pan, turning every hour. If you want to add a good flavor with keeping your juicy for "Au Jus", add 2 Cups of Red Wine,1 Cup Water, 2 TBSP sugar, 1/4C. TXBBQRub.... mix well before pouring in foil pan.

With the sear and a smoke pit temp at about 225* to 250*, that should get you medium in your desired 4 hours. I like to keep it in longer and at about 200* to 225*.

Another thing.... if you go with the foil pan... get the kind with the dimples on the bottom, not flat. This will keep a gap between the meat and the pan.

[Tailwagger]

Why are you yelling?

Image Replaced With URL: http://thi.tien.free.fr/pics/caps-lock.jpg

:oops: :D :oops:

[kickassbbq]

I smoke EVERYTHING in aluminum pans. I never have to worry about moisture, juices, finishing sauces or cleaning up my smoker from the Grease Monster!!!!!!!!!!!!!
Smoke On!!!!!!

[texasbill]

OK I messed up and did not read the original post about a Rib Roast so I have deleted my post about a regular roast and now will go into the Rib Roast.

Use the simple 1-2-3 method with either the original Texas BBQ Rub or use the brisket blend. You can actually let this piece of meat sit in the frig wrapped up with the rub on it for a few hours if you wish.

ON your smoker at 200 degrees to 225 degrees place the rib roast and cook unfoiled for about 3 hours. I like to foil mine the last hour or so. Bring the internal meat temp to 140 degrees for a medium rare inside sould be about 4 hours cooking time. To save the juices put a foil pan under the roast after about 1 1/2 hours as the meat starts to render its fat.

Bill

[Texana]

OK I messed up and did not read the original post about a Rib Roast so .........

This is what happens to those that dont post but every 6 weeks or so ....

Might need to use them glasses ....

Or have someone read to you ....

It's hell gettin old .....

[texasbill]

Tex:
You are right it is hell getting older but it is better than the alternative.

Bill

[Texana]

Cool ... I was not aware we had an alternative ....

[Grumpy Gator]

Yep... it is always better to be lookin' down at the grass than to be lookin' up at it :D

[Bad Santa]

Better to be over the hill....than under it.... :lol:

I might not be able to cut the mustard like before...but I can still lick the jar... :lol: .as was told by an old customer of mine

[vinman]

Well ,depending on the smoker that you use, you may wanna see about putting a pan under the meats to catch the drippings, along with getting the juices out after you have foiled them for the remaider of the cook-time. You can use those for your Au juis if you like. That would be ,my recommendation. Have a good feed & Bon Appetit. :D

Paul Taylor


I feel the same about catching those drippins.
I do that when cooking brisket and then I freeze them until I make BBQ sauce. The liquid will have a smokey flavor (flavour if you're Canadian).
Also set the roast in a pan when it's resting to be able to add those juices too :wink:
Now I need some rib roast.

Guess I shoulda read the rest of this post....feeling a bit redundant now.