Have 26 people over Christmas day so I decided to blow the Christmas check on
2 - 13 pound roasts for dinner. Now the oven is too small to cook all of this
along with all the other items so I figured I would use the grill.

The wife has asked me to super clean the grill because "I don't want that
smoke taste" in the meat. I have looked at a few sites but thought I would ask
here for any thoughts on how to cook this and a guess as to time required.

I have a large Kenmore gas grill and figure It will be a about 50 degress and
raining outside when I cook. The grill is under an insulated awning.

Herb (A lurker who finally has a descent question to ask)

Me wrote:
> Have 26 people over Christmas day so I decided to blow the Christmas
> check on 2 - 13 pound roasts for dinner. Now the oven is too small to
> cook all of this along with all the other items so I figured I would
> use the grill.
>
> The wife has asked me to super clean the grill because "I don't want
> that smoke taste" in the meat. I have looked at a few sites but
> thought I would ask here for any thoughts on how to cook this and a
> guess as to time required.
>
> I have a large Kenmore gas grill and figure It will be a about 50
> degress and raining outside when I cook. The grill is under an
> insulated awning.

You use the grill just as you would an oven.

Typically, I'll season with a rub of kosher salt, course ground black
pepper and minced garlic and onion. I place in a shallow pan -- similar to a
lasagne pan -- and place the roast in the pan rib-side down. I use the ribs
as a natural rack.

Heat the grill to between 450 and 500F.

The pan goes into the grill. Roast at 450 to 500F for 20 minutes.

Turn heat down to 325F. Roast until the internal temperature has reached
about 5F less than whatever stage of doneness you desire.

Remove pan to meat slicing station, cover with foil, and let rest for 15
minutes. Remove from pan, and slice away.

Some thoughts: Grills are designed to provide a high direct heat rather than
a high radiant heat. I would use the heaviest guage pan that I could find,
or even place a large heavy guage cookie directly on the grill during the
pre-heating stage. and place the roasting pan onto the cookie sheet.

What you wife refers to as "smoke", isn't smoke at all; it is the residue of
fats, dripping from the grilling meat which vaporizing when it hits the hot
metal, or flavorizer bars or rocks, etc. and tthen forms a microscopic
precipate which deposits itself on the grilling meat. Super cleaning the
grill should include running the grill for a prolonged period of time at
it's highest temperature. This will help remove fats that have accumulated
in the grill, and should prevent the old fat residues form heating back up
when you cook the roast.


--
Dave
www.davebbq.com

Dave Bugg wrote:

> Some thoughts: Grills are designed to provide a high direct heat
> rather than a high radiant heat. I would use the heaviest guage pan
> that I could find, or even place a large heavy guage cookie directly
> on the grill ....

I personally prefer heavy guage chocolate chip cookies. For those lacking
such a heavy guage cookie, you may substitute for a cookie *sheet* instead
<sheepish grin>

--
Dave
www.davebbq.com

"Dave Bugg" > wrote in message
...
> Me wrote:
>> Have 26 people over Christmas day so I decided to blow the Christmas
>> check on 2 - 13 pound roasts for dinner. Now the oven is too small to
>> cook all of this along with all the other items so I figured I would
>> use the grill.
>>
>> The wife has asked me to super clean the grill because "I don't want
>> that smoke taste" in the meat. I have looked at a few sites but
>> thought I would ask here for any thoughts on how to cook this and a
>> guess as to time required.
>>
>> I have a large Kenmore gas grill and figure It will be a about 50
>> degress and raining outside when I cook. The grill is under an
>> insulated awning.
>
> You use the grill just as you would an oven.
>
> Typically, I'll season with a rub of kosher salt, course ground black
> pepper and minced garlic and onion. I place in a shallow pan -- similar to
> a lasagne pan -- and place the roast in the pan rib-side down. I use the
> ribs as a natural rack.
>
> Heat the grill to between 450 and 500F.
>
> The pan goes into the grill. Roast at 450 to 500F for 20 minutes.
>
> Turn heat down to 325F. Roast until the internal temperature has reached
> about 5F less than whatever stage of doneness you desire.
>
> Remove pan to meat slicing station, cover with foil, and let rest for 15
> minutes. Remove from pan, and slice away.
>
> Some thoughts: Grills are designed to provide a high direct heat rather
> than a high radiant heat. I would use the heaviest guage pan that I could
> find, or even place a large heavy guage cookie directly on the grill
> during the pre-heating stage. and place the roasting pan onto the cookie
> sheet.
>
> What you wife refers to as "smoke", isn't smoke at all; it is the residue
> of fats, dripping from the grilling meat which vaporizing when it hits the
> hot metal, or flavorizer bars or rocks, etc. and tthen forms a microscopic
> precipate which deposits itself on the grilling meat. Super cleaning the
> grill should include running the grill for a prolonged period of time at
> it's highest temperature. This will help remove fats that have accumulated
> in the grill, and should prevent the old fat residues form heating back up
> when you cook the roast.
>
>
> --
> Dave
> www.davebbq.com
>
I would do what Dave suggests as far as heat is concerned for a standing rib
roast. I would, however, roast indirectly with a drip pan underneath the
roast. How to do that depends on the configuration of your burners. If they
are longitudinal as you face the grill, place drip pans to catch drippings
underneath the central longitudinal grill. I think this gives you a more
consistent temp. throughout the grill than does using all three grates. You
get less indirect heat. Always rest the meat after roasting covered with
foil in a warm environment for 25 minutes while you make Yorkshire pudding.
I roast to a low internal temp. of 115F, but no more than 120F. The internal
temp. will rise to 122F-128F after a 25 minute rest.
Cheers,

Kent

You've got quite an investment! Even at Costco's price of $7.99/lb for bone
in standing rib you've spent $207.74. Wow!

"Dave Bugg" > wrote in message
>
> Heat the grill to between 450 and 500F.
>
> The pan goes into the grill. Roast at 450 to 500F for 20 minutes.
>
> Turn heat down to 325F. Roast until the internal temperature has reached
> about 5F less than whatever stage of doneness you desire.
>
> Remove pan to meat slicing station, cover with foil, and let rest for 15
> minutes. Remove from pan, and slice away.

Two schools of thought here. I like the start high end low method as above.
I like the outer ring of well done nad the nice pink interior. If you want
more pink and not that outer ring, just roast at a lower temperature the
entire time. Dave says to remove it 5 degrees before done. I say it
should be 15 degrees. Alton Brown says take it off at 118 for a nice medium
rare. I use 120




>
> Some thoughts: Grills are designed to provide a high direct heat rather
> than a high radiant heat. I would use the heaviest guage pan that I could
> find, or even place a large heavy guage cookie directly on the grill
> during the pre-heating stage. and place the roasting pan onto the cookie
> sheet.

Yes, otherwise you'll get a too well done bottom.

Edwin Pawlowski wrote:
> "Dave Bugg" > wrote in message
>>
>> Heat the grill to between 450 and 500F.
>>
>> The pan goes into the grill. Roast at 450 to 500F for 20 minutes.
>>
>> Turn heat down to 325F. Roast until the internal temperature has
>> reached about 5F less than whatever stage of doneness you desire.
>>
>> Remove pan to meat slicing station, cover with foil, and let rest
>> for 15 minutes. Remove from pan, and slice away.
>
> Two schools of thought here. I like the start high end low method as
> above. I like the outer ring of well done nad the nice pink interior.
> If you want more pink and not that outer ring, just roast at a lower
> temperature the entire time. Dave says to remove it 5 degrees
> before done. I say it should be 15 degrees.

I agree with you, Ed. I actually meant 15 degrees, but I dropped the '1'.
I'm glad someone can type correctly :-)
--
Dave
www.davebbq.com

Denny Wheeler > wrote:

>Sometimes, one likes a well done bottom...

Bloody well often.

"Me" > wrote in message
...
> Have 26 people over Christmas day so I decided to blow the Christmas check
> on
> 2 - 13 pound roasts for dinner. Now the oven is too small to cook all of
> this
> along with all the other items so I figured I would use the grill.
>
> The wife has asked me to super clean the grill because "I don't want that
> smoke taste" in the meat. I have looked at a few sites but thought I would
> ask
> here for any thoughts on how to cook this and a guess as to time required.
>
> I have a large Kenmore gas grill and figure It will be a about 50 degress
> and
> raining outside when I cook. The grill is under an insulated awning.
>
> Herb (A lurker who finally has a descent question to ask)

If the Grill fits, you're good to go. If your wife doesn't want to risk
making to roasts, do one indoors and have a contest. This way you can do
the grille one by searing it off at 4-450 for 30 -40 minutes and the move
the meat to one side [offset from the flame, reduce heart to 325 and yank it
off when ready [125 internal for me]. It's been years since I drove a
gasser, but I bet you guys can have some fun here.

My heart bleeds for you, Herb. But you were smart to install an awning. I
got jammed into doing a 'almost 30lbs' turkey by someone who would not buy 2
15 pounders - but that is MY cross. We just moved into our current house
and I made good and sure that I had an electrically operated awning and my
Kamados live there. The Bradley Smoker lives in the garden house - have the
nicest smelling garden house (;o) God has promised WET [rain stuff] for
Christmas] - I guess she's ****ed at me. I will worship my Awning. I'd swap
you your 2 roasts for my hernia producer in a NY Minute.

Harry
posting from Vancouver Island BC

On 22-Dec-2007, "Dave Bugg" > wrote:

> Me wrote:

<snip>

> What you wife refers to as "smoke", isn't smoke at all; it is the residue
> of
> fats, dripping from the grilling meat which vaporizing when it hits the
> hot
> metal, or flavorizer bars or rocks, etc. and tthen forms a microscopic
> precipate which deposits itself on the grilling meat. Super cleaning the
> grill should include running the grill for a prolonged period of time at
> it's highest temperature. This will help remove fats that have accumulated
>
> in the grill, and should prevent the old fat residues form heating back up
>
> when you cook the roast.
>
>
> --
> Dave

I'm only responding to the part about super cleaning the grill. I can't
speak for other grills, but mine will reach self cleaning temperatures
if I turn all burners on hight and leave it alone. That's what I do
periodically
instead of all that elbow bending scrubbing that I would otherwise have
to do. I still have to clean out the drip tray and mine has a cup that I
have
to empty. That takes care of the residual grilling smells that tend to carry

over.

--
Brick(Youth is wasted on young people)

Dave Bugg wrote:

> Typically, I'll season with a rub of kosher salt, course ground black
> pepper and minced garlic and onion. I place in a shallow pan --
> similar to a lasagne pan -- and place the roast in the pan rib-side
> down. I use the ribs as a natural rack.

I *almost* bought a rib roast this year, but as there will only be the two
of us, I didn't want to drop a load of money and spend many hours pulling
out the smoker, firing it up (I wanted to smoke one - instead of doing it in
the oven or gas grill), smoking for a couple of hours and finishing in the
oven. I just couldn't justify it.

The other issue is, I've never done one before and have no idea on how to
cut it. I think I read in this newsgroup that you cut and serve it like a
regular steak?

I went with a small sirloin tip, doing it up in the oven. As I searched high
and low today, I figured out that most of the local Big Box stores drop
their supply of lump entirely, opting for pressed fire logs and the
occasional bag of Kingsford match light.


--Brett

vex wrote:

> The other issue is, I've never done one before and have no idea on how to
> cut it. I think I read in this newsgroup that you cut and serve it like a
> regular steak?


I let the standing rib roast rest a while then I carve around the bone
to liberate the eye and thinly slice the eye. It will go further that
way and the portions are more manageable.

If we are feeling particularly carnivorous, I'll just cut it into
steaks, but it's hard for us old folks to finish all that meat.

I have a recipe somewhere for deviled beef ribs made with the bones left
over after the meat is carved off. They are yummy.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"vex" > wrote in message
> I *almost* bought a rib roast this year, but as there will only be the two
> of us, I didn't want to drop a load of money and spend many hours pulling
> out the smoker, firing it up (I wanted to smoke one - instead of doing it
> in the oven or gas grill), smoking for a couple of hours and finishing in
> the oven. I just couldn't justify it.
>
> The other issue is, I've never done one before and have no idea on how to
> cut it. I think I read in this newsgroup that you cut and serve it like a
> regular steak?

I don't know why people are intimidated by a standing rib roast. It is one
of the easiest cuts to cook and serve, as well as one of the best tasting.
Stick it in the oven, take it out at 118 to 120, let it stand 20 to 30
minutes. Cut if from the end as thick as you like.

Makes great sandwiches with the leftovers sliced very thin. Reheats well
for a second meal.

Me wrote:

>
> The wife has asked me to super clean the grill because "I don't want that
> smoke taste" in the meat.

1. Obtain new wife.

I have looked at a few sites but thought I would ask
> here for any thoughts on how to cook this and a guess as to time required.

2. Center burner on. (provided they run front to back) roast on each
side, drip pan under if possible. Cook until 145 degrees internal for
medium rare. Maybe flip halfway through.

3. If that's not good enough; see #1

"Shawn Martin" > wrote in message
> 2. Center burner on. (provided they run front to back) roast on each
> side, drip pan under if possible. Cook until 145 degrees internal for
> medium rare. Maybe flip halfway through.

Our interpretation of medium rare differs. I'd never go to 145, especially
"cook to". I'd cook to 120 and let it sit and it will rise to 135 in half
an hour.

One more thing I think we forgot to mention. Bring the roast up to room
temperature before putting it in the oven. Take it out of the fridge about
2 hours before cooking starts.

Edwin Pawlowski wrote:
> "Shawn Martin" > wrote in message
>> 2. Center burner on. (provided they run front to back) roast on each
>> side, drip pan under if possible. Cook until 145 degrees internal for
>> medium rare. Maybe flip halfway through.
>
> Our interpretation of medium rare differs. I'd never go to 145, especially
> "cook to". I'd cook to 120 and let it sit and it will rise to 135 in half
> an hour.
>
> One more thing I think we forgot to mention. Bring the roast up to room
> temperature before putting it in the oven. Take it out of the fridge about
> 2 hours before cooking starts.
>
>

I know; I have been skewed by Miss Debbie, who has convinced me that
med well + med rare. She won't touch pink meat.

Personally, I like a black crust, and just warm inside. (whatever that is)

"Shawn Martin" > wrote in message
>
> Personally, I like a black crust, and just warm inside. (whatever that is)

It is called good eating.

On 23-Dec-2007, Janet Wilder > wrote:

> vex wrote:
>
> > The other issue is, I've never done one before and have no idea on how
> > to
> > cut it. I think I read in this newsgroup that you cut and serve it like
> > a
> > regular steak?
>
>
> I let the standing rib roast rest a while then I carve around the bone
> to liberate the eye and thinly slice the eye. It will go further that
> way and the portions are more manageable.
>
> If we are feeling particularly carnivorous, I'll just cut it into
> steaks, but it's hard for us old folks to finish all that meat.
>
> I have a recipe somewhere for deviled beef ribs made with the bones left
> over after the meat is carved off. They are yummy.
>
>
> --
> Janet Wilder

Our experience is similar Janet. We like the adventure of cooking up
a 3 or 4 pound rib roast once or twice a year. We eat what we can
at the first sitting and then vacuum pack the rest in rib thick slices. It
reheats pretty well in the vacuum bags direct from the freezer. It's
about time to do it again. Maybe for Christmas!
We surely do like rib roast, especially roasted in the smoker with
a little orange or even hickory smoke.
--
Brick(Youth is wasted on young people)

Brick wrote:

>
> Our experience is similar Janet. We like the adventure of cooking up
> a 3 or 4 pound rib roast once or twice a year. We eat what we can
> at the first sitting and then vacuum pack the rest in rib thick slices. It
> reheats pretty well in the vacuum bags direct from the freezer. It's
> about time to do it again. Maybe for Christmas!
> We surely do like rib roast, especially roasted in the smoker with
> a little orange or even hickory smoke.

We had 11 for a sit-down Christmas dinner yesterday. Yup, I have a
calendar, but it was the agreed-upon date to make it work for all the
kids etc. I did a 10# standing rib roast and had 'em licking their
elbows. It had a very nice fat cap and 4-1/2 bones. Several days
earlier, I washed and dried it well, then sprinkled on granulated garlic
and onion powder (not salt) along with cracked pepper and thyme. It was
then wrapped in 3-5 layers of Saran wrap and set in the refrigerator to
get some flavor. The morning of the dinner, it came out very early-
about 3:00a, and was left to set on the counter to lose a little of the
chill. About 9:00a, I unwrapped it, rubbed olive oil on the cut ends,
rubbed it well with Kosher salt and touched up the garlic and onion
powders.

It was then skewered and put on the Sam's Club grill, using ONLY the
back IR burner. I checked it at 11:00a and the center was about 110f-
by 11:30a it was 123f and time to take it off. The fat cap was cracked
and had some crisp on it; the bones were exposed for about 1". I wrapped
it in 2 layers of heavy foil and then 2 of my biggest pool towels. It
then sat and coasted for about 40 minutes until time to serve. Besides
the family, one of the neighbor's teenagers smelled the cooking and
invited himself over for 2-3 pounds. <grin> We had another family
favorite to go with it- mashed potatoes with boiled sliced onion. The
onion had been boiled for almost 4 hours and was quite tender. We like
that more than traditional gravy. I did use a drip pan under the roast,
but just to spare the ceramic tiles from drippings. We found long ago
that the heavy spices I use on the outside just nukes gravy from
drippings too much. Besides, onions are a lot better for cholesterol
than gravy.

The roast was exactly what we had anticipated and the middle was just a
smidgeon over blood rare, which is what we like. Folks had a choice of
medium-done ends and around the bones, while most preferred the most
rare pieces of the middle.

Nonny

--
---Nonnymus---
No matter how large your boat,
the person you are talking with will
have a close friend with a larger one.
---Observation by my son

On 23-Dec-2007, Shawn Martin > wrote:

> Edwin Pawlowski wrote:
> > "Shawn Martin" > wrote in message
> >> 2. Center burner on. (provided they run front to back) roast on each
> >> side, drip pan under if possible. Cook until 145 degrees internal for
> >> medium rare. Maybe flip halfway through.
> >
> > Our interpretation of medium rare differs. I'd never go to 145,
> > especially
> > "cook to". I'd cook to 120 and let it sit and it will rise to 135 in
> > half
> > an hour.
> >
> > One more thing I think we forgot to mention. Bring the roast up to room
> > temperature before putting it in the oven. Take it out of the fridge
> > about
> > 2 hours before cooking starts.
> >
> >
>
> I know; I have been skewed by Miss Debbie, who has convinced me that
> med well + med rare. She won't touch pink meat.
>
> Personally, I like a black crust, and just warm inside. (whatever that is)

That's the generally accepted definition of med rare Shawn. Rare is with
cold center. Medium is pink but hot center. Medium well is no pink left.
And well done is ruined beyond all recovery.

--
Brick(Youth is wasted on young people)

Brick wrote:

> Our experience is similar Janet. We like the adventure of cooking up
> a 3 or 4 pound rib roast once or twice a year. We eat what we can
> at the first sitting and then vacuum pack the rest in rib thick slices. It
> reheats pretty well in the vacuum bags direct from the freezer. It's
> about time to do it again. Maybe for Christmas!
> We surely do like rib roast, especially roasted in the smoker with
> a little orange or even hickory smoke.

Usually our HEB supermarket has a special on USDA Prime or Angus Beef
standing rib roasts around Christmas. They sell for $9.99/lb. and I have
been known to buy 10#s and freeze. This year they are selling standing
ribs for $5.99/lb. but they are Select grade and I was a little leery of
it. Would Select be tender enough? I would look for a nice fat cap and
some marbling.

Oh - and I leave mine out to come to room temp before roasting, too.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Edwin Pawlowski wrote:

> I don't know why people are intimidated by a standing rib roast. It
> is one of the easiest cuts to cook and serve, as well as one of the
> best tasting. Stick it in the oven, take it out at 118 to 120, let it
> stand 20 to 30 minutes. Cut if from the end as thick as you like.
>
> Makes great sandwiches with the leftovers sliced very thin. Reheats
> well for a second meal.

Well.... I'm not so much intimidated by cooking anything, but I'm more
interested on doing research prior to cooking, so I don't screw things up
too badly. In this case, it's just cooking meat. I just didn't know how to
cut it once done.

Thanks for all the suggestions. I'll do one once I can find something decent
to burn in the smoker.




--Brett

"Janet Wilder" > wrote in message
> . This year they are selling standing ribs for $5.99/lb. but they are
> Select grade and I was a little leery of it. Would Select be tender
> enough? I would look for a nice fat cap and some marbling.

I'd pass on it for a nice dinner. Would be good if you have a meat slicer
and can make very thin slices for sandwiches.

Edwin Pawlowski wrote:
> "Janet Wilder" > wrote in message
>> . This year they are selling standing ribs for $5.99/lb. but they are
>> Select grade and I was a little leery of it. Would Select be tender
>> enough? I would look for a nice fat cap and some marbling.
>
> I'd pass on it for a nice dinner. Would be good if you have a meat slicer
> and can make very thin slices for sandwiches.
>
>
My thoughts, too. I am so spoiled by the real thing <g>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:

> Usually our HEB supermarket has a special on USDA Prime or Angus Beef
> standing rib roasts around Christmas. They sell for $9.99/lb. and I
> have been known to buy 10#s and freeze. This year they are selling
> standing ribs for $5.99/lb.

Our local store decided they hadn't sold enough of their Angus Beef rib
roasts and dropped the price yesterday from $8.99/lb to $4.47/lb. So, I
bought an 8lb roast.

I'm going to cook it in the CoS for the first couple of hours to absorb some
smoke, and finish it in the oven, if needed.

Apparently, we're going to be having an Orphan's Christmas Dinner here (our
two older boys informed us last night), but I don't know what all they'll be
bringing along with themselves.

Merry Christmas y'all, and thank you for all the great advice I've received
this year as I've learned the art of 'Q.





--Brett