Rib Roast/Prime Rib

[mp4]

I'm going to give rib roast a shot this weekend. My little one is 9 lbs and its practice because I plan to smoke some for my sons wedding rehearsal dinner.

What's the general consensus on temp and time/lb.?

[JKalchik]

I do standing rib roasts in my smokers on a fairly regular basis. Use your favorite rub, I smoke mine up to 125-130 F for a nice medium rare. A 3 bone roast took about 3-3.5 hours last time, IIRC. Like brisket, long, low and slow, I run 225-250 F.

[mp4]

Well...here's my first rib roast.

I cold cured it overnight (thats my first time doing that as well), then seasoned it up with Dink's Udder Madness and tossed it in Cam at 225° at 7:30 this morning.

It's a 3 bone, 9 lb. roast that's been in for just under 2 hours. Internal meat temp started at 42° and is now at 71°. I'm planning to reverse sear it and have it ready serve it up at 1:00. Most of my clan are medium to medium well so I'm shooting for just barely medium and will beg for forgiveness. [emoji16]

[towtruck]

Should be nice!

[Dirtytires]

What is this “cold cure” you talk of?

[mp4]

What is this “cold cure” you talk of?

Just cover it up with coarse salt and leave it for a while. I've heard as little as an hour and as much as overnight. It turned out pretty darn good.

[Big T]

[Pete Mazz]

[Dirtytires]

I salt mine too but have always referred to it as a dry brine.

Thanks for explaining.

[ajfoxy]

Looks tasty.

[mp4]

I salt mine too but have always referred to it as a dry brine.

Thanks for explaining.

I may have misquoted what I was doing...1st time trying that particular process.

[Frank_Cox]

wow! that sounds awesome! I never did the salt thing!