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Author Topic: Standing Rib Roast- Thanks to Ricky Bobby!  (Read 14156 times)
Boat-n-BBQ
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« on: April 04, 2010, 07:01:10 PM »

Hey all,

Well Rick Bobby told me about a sale on rib roasts I couldnt pass up so here it is.

We did a 5 lb roast with a Rosemary-Thyme evoo rub. Grilled indirect at 225* till 130* internal temp.  It took about 3 hours.  

I just sorta wing the ingredients, but this is fairly close.

1/2 cup evoo
1 tbs balsamic vinegar
3 cloves of garlic (roasted)
1 heaping tbs fresh chopped rosemary
1 heaping tbs fresh chopped thyme
1 heaping tbs Fast Eddies steak seasoning



Rubbed and ready to go, let it set for a 1/2  hour



Setup the gill using some apple wood



Diffuser



Drip pan



Roast, on the grill at 225* till 130* internal temp



Done



Sliced





Sides



















Thanks,
Boat

« Last Edit: May 06, 2010, 08:17:10 AM by Boat-n-BBQ » Logged

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Sooner21
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« Reply #1 on: April 04, 2010, 07:07:57 PM »

Farkin ridiculous is all I can say
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RNF
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« Reply #2 on: April 04, 2010, 07:13:32 PM »

Wow, looks awesome.
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EconomicDisconnect
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« Reply #3 on: April 04, 2010, 07:19:58 PM »

sick just sick!
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BirdNerd
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« Reply #4 on: April 04, 2010, 07:31:40 PM »

Boat,

I've gotta say you get the most out of the Keg of anyone! Great lookin' cook.
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Strike BBQ
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« Reply #5 on: April 04, 2010, 07:51:43 PM »

What was the cook temp and time on the roast?
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Boat-n-BBQ
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« Reply #6 on: April 04, 2010, 08:03:14 PM »

What was the cook temp and time on the roast?
Strike,

Roast, on the grill at 225* till 130* internal temp.  About 3 hours, it was a 5 lb roast.
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TAURUS BBQ
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« Reply #7 on: April 05, 2010, 05:42:44 AM »

Not nearly enought sides on there ...  Grin  Grin
Great Job
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #8 on: April 05, 2010, 06:28:50 AM »

Not nearly enought sides on there ...  Grin  Grin
Great Job
Hey Beav,

I know this post was a bit brief.. LoL  I'll try to show more detail in the future!

Sorry if I got carried away,
Boat 
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Shawn W
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« Reply #9 on: April 05, 2010, 08:45:25 AM »

 Shocked WOW! Great job!
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Gator-BBQ
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« Reply #10 on: April 05, 2010, 02:04:44 PM »

That looks absolutely incredible.   Shocked

How long did all the veg cook?

Is your diffuser just sitting on the grate?
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA


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« Reply #11 on: April 05, 2010, 03:51:32 PM »

That looks absolutely incredible.   Shocked

How long did all the veg cook?

Is your diffuser just sitting on the grate?
Hey Gator,

The wok diffuser sits on the fire bowl.  Here are some old pics, but that pretty much it.





Once the roast was done I raised the temp from 225* to 350* and pulled the diffuser. It only takes a few minutes to jump to a higher temp! Then about 30-45 min while the roast rested. I didnt really time it.

Oh, the sweet potato wedges went on with the roast for about 45 min and finished with the rest. That was because I forgot to put the sweet potatoes on sooner, so I quartered them to speed the process. Added evoo and a sweet and spicy rub LoL Got lucky b/c they came out great!

Thanks,
Boat
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Porchpup
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« Reply #12 on: April 05, 2010, 05:38:15 PM »

Dang Boat! That's yet another great spread. You're out of control. Cool
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« Reply #13 on: April 05, 2010, 05:40:10 PM »

Boat,
That was some serious food.  How long have you been cooking?  It seems like you know how to handle most anything.  Boat's pics should go in another folder as not to scare off prospective new cooks!
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Ricky Bobby
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« Reply #14 on: April 05, 2010, 05:55:47 PM »

Boat is certainly a rare talent.  That dude can work a keg!

Remember, though, that this grill was new to all of us at one point.  I hit a critical mass where I got confident enough on the Keg that I could start worrying about what went into the Keg vs. keeping it going.

Keep at it!

RB
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