Trying something new for t-day meal. Weber grill standing rib roast

[vash]

I’m gonna punt for the big meal. My oven is gonna be too busy to cook the rib roast. I’m gonna risk doing it in my grill. Add a hunk of apple wood to kiss it with smoke. The timing is the wildcard. I’ll guess 2 hours.

Anyone do this? Hate to screw up such a costly hunk of meat.


I’m gonna buy my Christmas meal. :’)

[wilnj]

My BIL gave me a very nice gift last year. It’s a MEATER wireless thermometer.

It connects to a phone app and monitors internal and ambient temp and extrapolates cook time.

[cabmandone]

Done prime on the grill rotisserie style several times. Love apple wood for the smoke too! I'd think indirect with smoke would end up the same.

[Roswell]

Put the coals on one side, and the meat on the other. A wireless thermometer makes it easy. I would only cook the roast to an internal temp of 95 to 98 degrees internal temp. Don't be concerned with time, internal temp is what matters. Take it off the grill and cover in tin foil. The roast needs to rest for an hour before you serve. The internal temp will continue to go up for the hour after you pull it off the grill. 98 degrees will end up a rare to med rare final temp. Liberally salt it at least 30 minutes before it goes on the grill, pepper just before it hits the grill.

[TimT]

Sous Vide the thing... char it on the grill

[unclebilly]

We did something’s sorta similar this year.

We did prime rib, potatoes, beets, and carrots. Everything was grown on our land.

No company this year but a true thanksgiving.

[Steve Viegas]

Originally Posted by TimT

Sous Vide the thing... char it on the grill

Only do this if you want it fork tender!

I smoked a Prime Rib roast today...keeping the grill at 225-240 was done in about 2 hours. Smoking quality meat that only needs to get to 120-130 means that it does not take too long

The MEATER as mentioned above, great tool. I totally recommend it.

[look 171]

How does the MEATER works? Does it go in the oven with the meat as it cooks? I know nothing about cooking. Burn the house down boiling water kinda guy but love to eat

[billybek]

I do them on the BGE fairly often.
Indirect heat.
225 to 250 deg F.
Pull the diffuser when you are within 20 F deg of your finish temperature and crank the heat and reverse sear.
Rest for 15-20 minutes.
Yum.

[stealthn]

Can’t sAy enough about BLE thermometers! Mine has 4 probes so I can cook 4 different steaks, works great, alarms when gets to temp and you see progress throughout. App on the phone plus the sensor has a display and alarm.

Perfect for brisket on the smoker too.

Mine is a Napoleon Accu-probe.

[mattdavis11]

Originally Posted by stealthn

Can’t sAy enough about BLE thermometers! Mine has 4 probes so I can cook 4 different steaks, works great, alarms when gets to temp and you see progress throughout. App on the phone plus the sensor has a display and alarm.

Perfect for brisket on the smoker too.

Mine is a Napoleon Accu-probe.

You can say too much. I'd say put a damn lid on it before the word gets out and rest of us have to do more than drink beer and tend the fire all day.

[billybek]

Originally Posted by mattdavis11

You can say too much. I'd say put a damn lid on it before the word gets out and rest of us have to do more than drink beer and tend the fire all day.

Lol...

[flipper35]

Originally Posted by Steve Viegas

Only do this if you want it fork tender!

I smoked a Prime Rib roast today...keeping the grill at 225-240 was done in about 2 hours. Smoking quality meat that only needs to get to 120-130 means that it does not take too long

The MEATER as mentioned above, great tool. I totally recommend it.

Depends on the amount of time spent and the temp the water bath is. Ours comes out tender, but not soft. You still need a knife to cut it and we finish it off in the smoker at a higher temp.

[TimT]

How does the MEATER works? Does it go in the oven with the meat as it cooks?

Yes, and the temp is displayed on an app on a smartphone. Its a Bluetooth connection so the range is only around 50' If you have an extra smartphone(and old one) you can set up a cloud connection and monitor the temp from miles away..

Also you can reallygeek out with the app.. Meater shows the internal and ambient (oven) temp..

Its neat , you can see when I opened the oven door to rotate the chicken.



I noticed meater on Kickstarter when they were trying to launch and pledged for 5 to give to my brothers, and close friends as gifts

[stevej37]

I did this today. Sous Vide at 129..not sure how long it was in..3 or 4 hours.
The only way to go. The whole thing wouldn't fit in the water tub..had to do it with the bone sticking out the top.

[vash]

while i own a sousvide thing, i am not a sousvide person.

[red-beard]

Originally Posted by vash

I’m gonna punt for the big meal. My oven is gonna be too busy to cook the rib roast. I’m gonna risk doing it in my grill. Add a hunk of apple wood to kiss it with smoke. The timing is the wildcard. I’ll guess 2 hours.

Anyone do this? Hate to screw up such a costly hunk of meat.


I’m gonna buy my Christmas meal. :’)

Get a meat thermometer. Make sure grill has a thermometer. Keep grill around 250F. Use Cherry, not Apple. Cherry will infuse quicker. If it is a bone in, bones down.

About 2 hours, or until the middle is the temp you want.

MEATER is da bomb. I have the "four pack" WiFi version.

[vash]

I have a lowly Thermoworks probe themometer. Boring but super accurate. I’ll have to make the arduous walk from my couch the grill tho. It’s not a smart-tool. I. Should consider some type of beer caddy to ease the laborious hike

Thanks you all. I do have Chinese food on speed dial.

[onewhippedpuppy]

Sounds awesome, I’m tired of the conventional turkey with stuffing for Thanksgiving.

[red-beard]

Vash, if you get the Meater, get one of the ones with WiFi.