Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: 10 lb Standing Rib Roast . . . . From: Fred,
Subject: Re: 10 lb Standing Rib Roast
I have been elected to barbecue a 10 lb standing rib roast. I have been using a barrel type smoker that I built. Fire is a one end and the meat at the other. I use a charcoal fire and water soaked applewood wraped in tin foil (foil punctured). I have never done any beef, and never anything that big. I was hoping that you might suggest a recipe and maybe give me some temps and times.
Any suggestions would be greatly appreciated.
You are going to be a hero in your own time if you don't overdo the apple wood. Beef is a delicious, legitimate meat. Get acquainted.
I recommend, however, that you roast, rather than barbecue, a standing rib. This is as very tender cut that can handle quicker cooking and tastes great. One of my favorites.
Trim all, ALL, the fat and bring the roast to room temp. - about 70°F. Use the Standing Rib Roast Rub found in the Recipes Pages on this site. Prepare the grill for roasting with the lid closed until the temp. reaches 350°F. Place the roast on a rack over shallow pan containing 1/4-1/2" water and place on the grill. The water will evaporate about the time it is being replaced with fat and juice from the roast. Cook until internal temperature reaches 140°F. in the thickest part.
Remove and let set for 10 minutes while you deglaze the pan and save juices to a small bowl. You may want to put the juice in your safe.
Slice between the ribs. The inner will be rare and the outer will be medium rare. Serve the warmed gravy on the side at the table.
I reserve the bones for the stock pot. If there are any leftovers, give me a call.