STANDING RIB ROAST RECIPE
Yield: 8 servings Prep Time: 30 minutes Cook Time: 2.0 to 2.5 hours
1 (8 lb.) Choice or Choice Certified Angus Beef
Charcoal grill or smoker-2 (2″x 3″) piece of hickory or pecan wood
Gas grill-use GrillKicker or pellet tube
2 Tb Obie Que’s Double Garlic Pepper
2 Tb of Smokin Guns Hot
2 Tb Meadow Creek Black Pepper Brisket Rub
Remove all fat
Season in the order listed above (layer on each other-do not mix)
Place in a pan, tent with foil and place in the fridge overnight
Bring the your grill or smoker temp up to 275 degrees (add the wood or pellet tube)
Allow the wood or pellets to burner for 10 mins.
Put the rib roast on grill straight from the fridge
Temp periodically in the center (away from the bones) until you reach an internal temp of 125-128 degrees
Remove from the grill, tent with foil and allow to rest for 15 mins and serve
This superior cut of meat is usually reserved for a special occasion or a holiday. Expensive, yes, but when cooked properly you won’t give the cost a second thought. Oh, if you never cooked one, it is one of the easiest meats to cook. Cook it in the oven, grill or smoker. Either way, it will provide a great dining experience.
You can purchase a tenderloin at any butcher, Sam’s or Costco.
Cooking temperature: 300 to 400 degrees.
Approximate cooking time: 1.5 hours (though check at the 1 hr. mark)
Note: If you are on a gas or charcoal grill use the indirect cooking method.
Remove all fat and silver skin
Apply a light coat of vegetable oil (to help the seasonings to adhere)
Apply a good coat of Obie Cue’s Double Garlic Pepper.
Apply a medium to heavy coat of Historic Black
Fold the tapered end back onto itself to approximately equal the diameter of the rest of the loin. If needed, tie it place with butcher twine.
Make sure your cooking grate is cleaned well.
Bring your smoker, charcoal, or gas grill up to temp.
If smoking add some wood, chunks or on a gas grill some pellets wrapped in foil.
Bring the internal temperature to 128 degrees (for medium rare in the center).
Remove from the grill cover with foil and let rest for 15 minutes. During the resting the carry-over heat will bring the internal temp to 135 degrees.
Yield: 4 Burgers
2.25# ground beef chuck course grind best
2.25# ground rib eye, course grind best
Lotta Bull BBQ’s Bull Buster
Shredded Sharp Cheddar Cheese ¼ cup or more to your taste
Sargento’s Sharp Cheddar Cheese slices
Holy Smoke BBQ Pickles
Buns (we used small Kaiser rolls from Lowes bakery section)
Romaine Lettuce and Sliced Tomatoes
Combine first 4 ingredients, gently, handling as little as possible
Form into 4 patties, dimple center to avoid puffy up when cooked, season with Steak & Brisket
On a grill, medium hot if using charcoal and medium if using gas to internal temperature of 130 degrees for medium rare
As burgers are finished cooking lightly toast rolls
After flipping burgers add slice of cheese just before removing from grill to plate
Assemble burgers w cheese, lettuce. Tomatoes and pickles
*TIPS Good Grilling Tools & Delicious Seasoning to have on hand available at GrillBillies:
- Himalayan Salt
- Lotta Bull BBQ’s Bull Buster
- Butcher BBQ Steak & Brisket
- BBQ 100 Maverick Instant Read Thermometer
- Smokey Mountain Disposable Cutting Boards
- Holy Smoke BBQ Pickles, just enough crunch and zip to accompany as foods
When a cow is broken down into edible parts such as roasts, steaks, ribs etc. it can get confusing as to what to buy. With beef prices rising, processors are always looking for alternative cost options without compromising a good eating experience.
When it comes to steaks there are so many options based on the cuts and prices. Ribeyes and strips reign supreme but for most of us they are usually designated for a special occasion. So, what is a viable option for the steak lover? Try the flat iron steak. It is not the quality of a ribeye but if it is chosen carefully and cooked properly it makes for a great meal without “breaking the bank”.
The flat Iron steak was discovered in early 2000’s and goes by many names. The more popular ones are top blade roast and top shoulder blade roast. It is part of the muscle that comprises the chuck part of the shoulder. It is the top part of the shoulder and is usually about 3/4″ to 1″ thick and weighs around 12 ounces. There will be two in a pack. The key to having a good eating experience is to pick a pack that has great marbling (striated fat within the muscle fiber). This marbling is an indication of tenderness and great flavor. Another key element is the cooking process. Do not over cook them. We prefer medium rare (130 degrees) and would not cook beyond medium (140 degrees) for fear the steak will toughen up and dry out.
OK, here’s what to do and what you need:
Cook Time: approximately 7 to 8 minutes
Yield: 2 to 3 servings
2 well marbled iron steaks
Obie Cue’s Double Garlic Pepper
Smokin Guns Hot
Big Poppa Double Secret Steak Rub (unfortunately we are not permitted to sell Big Poppa seasonings online so for online purchases use Historic BBQ Black Bird & Beef).
If the membrane has not been removed, ask the butcher to remove it. In most cases it is removed.
Brush on a coat of Butcher’s Steak House Grilling Oil (helps seasonings to stick).
Apply a first layer of Obie Cue’s Double Garlic Pepper (VERY light)
Apply a second layer of Smokin Guns Hot (VERY light)
Apply Big Poppa’s Double Secret Steak Rub (or Historic) medium coat.
Place the steaks back in the fridge for 2 hours.
Preheat the grill to 450 to 475 degrees.
Place the steaks on the grill.
After 1 1/2 to 2 minutes pick up each steak and rotate a quarter turn and place back down. This will give you the cross hatched grill marks.
After another 1 1/2 to 2 minutes turn the steaks over and do the same process as above.
Once completed, temp the steaks with a good digital thermometer for the desired doneness. If not done enough, let them sit for another couple of minutes.
Rare 125 degrees
Medium Rare 130 to 132 degrees
Medium 145 degrees
Do not let the steaks rest. They are thin cuts and will cool off quickly.
For those of us that haven’t lived in Central California, Tri Tip is knew to us. This cut from the lower section of the sirloin is really gaining some traction and rightly so. It’s texture is slightly “chewy” and just full of “beefy” flavor. Not crazy expensive, it is ideal for a medium to larger gathering. The cut is usually 1.5 to 2.5 lbs. and will easily feed 3-4 people.
Years ago this cut was relegated to the grinder for hamburger meat. There are couple variations to its origin but one story goes that a Californian butcher had too much ground beef and decided to throw the Tri Tip on a rotisserie, and there you go, people loved it.
This is an easy cut to cook whether on a smoker or a gas grill. Cook it to medium rare and slice cross grain and it will be a hit. No need to over season. It may also called a Santa Maria Steak.
2 Tablespoon of Himalayan Salt
1 Tablespoon of Coarse Ground Pepper
2 Tablespoons of Butcher Steak & Brisket Rub
Cooking temperature 300.
Approximate cooking time: 1 to 1.5 hours
Remove the fat and silver skin if necessary.
Apply a light coat of vegetable oil and apply Himalayan Salt, Coarse Ground Pepper. If possible let the Tri Tap sit for 3 hours or overnight in the fridge.
- Just prior to going to the smoker or grill, apply Butcher Steak & Brisket Rub.
Start your fire and stabilize the temperature at around 300.
Add a few chunks of hickory, oak or apple to the charcoal (no soft woods!). On a gas grill Hickory pellets or chips. You can use smoke generators such as GrillKickers, BBQr’s Pellet Pot and Amazing Pellet Tube.
Wait for the wood to catch fire (see our article on “Good Smoke Bad Smoke”).
Place the Tri Tip in the cooker right from the fridge. Cooking on a gas grill, use the “reverse sear method“.
- Cook to medium rare, 130 degrees.
When serving cut slices across the grain.
That’s it! Easy, simple and delicious.
Have a feast!
Lard have mercy!
Tri Tip in the foreground, Ribeye in the back and a nice glass of Salice Salentino.
When it comes to beef there isn’t anything that is much better than a standing rib roast. There seems to be confusion as to where this cut comes from on the cow. Most people know prime rib. A standing rib roast is a prime rib with the rib bones. If you cut between the bones and slap them on the grill they are ribeyes. Either way it is simply delicious and is actually VERY EASY to cook.
Another nice thing about this cut you don’t have to go crazy with seasonings. Too much and you take away from the natural flavor. So keep it simple.
Now be prepared when you go to purchase it. It is pricey but for that special occasion, it is worth it. Also since it is pricey it is best to go to your local butcher. He will make certain that you end up with a quality cut.
The pictures are of one we cooked for Easter. It served 4. You want to look for good marbling (the fat in the muscle fiber). The more marbling the more tender and juicy the cut.
(The picture above isn’t the actual cut we had for Easter but it illustrates the marbling)
To allow the seasonings to get to the meat remove all the surface fat. This will allow the first layer of salt to penetrate the meat.
Apply a light layer of Obie Cue’s Double Garlic Pepper followed by a slightly heavier layer of Historic BBQ’s Black (Black is not yet in our online store). Let the roast sit in the fridge for a couple hours if possible.
If you are smoking get a good base of charcoal going and bring the temp up to 275. Throw in a few chunks of wood. Wait for good smoke (light white blue) and put the meat on the smoker directly from the fridge.
Since this is a very tender cut of meat it cooks fairly fast so check it regularly with a good quality digital thermometer. DON”T use cheap dial thermometers. They can be off 50 degrees. You’re looking at about 2.5 hours, give or take, to reach 132 degrees internal temp (medium-rare). Remove the roast from the smoker and cover loosely with foil and let sit for 15 minutes. Remember as it sits the carryover heat stored in the roast will keep it cooking and if left too long you could end up with medium instead of medium-rare.
Here’s the results of your labor, a juicy, tender, succulent cut of meat that will melt in your mouth and is easier than cooking a good rack of ribs. ENJOY!!!
Note: For those of you who are cooking with gas or on a charcoal grill, use the indirect method (two zone) of cooking.
Very few will turn down a good brisket sandwich. This recipe brings it to a new level. Serve as a full sandwich or as an appetizer. Either way it will be a big hit.
- 3oz. of smoked brisket per sandwich (follow our recipe for making “Smoked Brisket”)
- Potato Roll Slider Rolls
- Provolone Cheese
- White Onion
- Sliced Pickles
- Slice brisket thin.
- Top with white onion and one slice of provolone cheese.
- Place sandwiches in a heated smoker, grill or oven and melt the cheese.
- Finish off by topping with a couple of slices of pickles.
Indirect cooking or offset smoking such as on our PR, TS, SQ units, Kamado Grills and Gas Grills (click here for smoking on a gas grill)
- 1 whole brisket (point and flat) 10 to 15 lbs.
- Butcher Prime Injection
- Vegetable oil
- Seasonings Listed Below
- Parkay Margarine (Sqeezable)
Cooking temperature 250 to 275.
Approximate cooking time 8 to 10 hours.
- If you can do the following the night before the better:
- Remove the “fat cap” leaving virtually no fat on the brisket.
- At the thinnest edge of the flat cut a small chunk off cutting across the grain this way you know which angle to cut when the brisket is done.
- Mix Butcher Prime Injection in accordance with the label and inject fat cap side about every square inch ( in a grid pattern) going into the meat ¾ of the thickness and inject on the way out (mix the injection 24 hours ahead if possible for better results and keep agitated when injecting).
- Rub vegetable oil on the entire brisket. This helps to “glue” your rub to the meat.
- Rub the meat with your favorite rub. We like to layer our seasonings on brisket and enjoy a 1st layer of Obie Cue’s Double Garlic Pepper topped with Smoking Guns Hot and Meat Church Holy Cow. Another option is Obie Cue’s Double Garlic Pepper topped with Lotta Bull’s Red Dirt.
- Wrap the brisket in loosely in foil or in a foil pan and place back in the fridge fat cap up.
- Light a charcoal fire and stabilize the temperature at 225 to 250 (this lower temp allows for the heat that will be generated when you put the on).
- Add a few chunks of hickory or blend of pecan and cherry to the charcoal (no soft woods!)
- Take the brisket out of the fridge or the cooler and place on the smoker or grill COLD (see our article on smoking).
- Place the brisket with the fat cap up.
- Place a digital thermometer probe in the thickest part of the flat (it is wise to also measure the cooking grate temp for greater accuracy).
- Close the lid and leave it closed.
- Smoking of the brisket will take place in the very early stages of the cooking process (1 ½ to 2 hours).
- When the brisket reaches an internal temp of 160 degrees take it off and place it on two layers of tin foil.
- Squirt liquid Parkay Margarine on top of the brisket.
- Wrap the brisket up in the two layers of tin foil and put back in the cooker.
- Place the probe back into the meat.
- Note-Don’t freak out if the cook time stalls at around 160 degrees. This is normal.
- Bring the meat temp up to 195.
- Take the temp probe and push it in sideways into the meat in a few places. If it’s done, you should feel very little resistance when pushing the probe.
- If not, continue cooking until tender until the probe passes through the brisket like going through butter. The brisket will be probably done somewhere around 198 to 210.
- Once done, remove the brisket from the smoker or grill and open the two layers of foil and allow the steam to escape for 5 minutes. Once done wrap the brisket in a 3rd piece of foil.
- Wrap the brisket up with beach towels and place in a cooler to rest for two hours if possible.
- Unfoil the meat being careful to retain the juices in the foil. Pour the juices in a bowl. Mix the juice and if needed extend with BBQ sauce such as Eat Barbecue’s The Next Best Thing or Smokey Mountain Smoker’s Original Sauce.
- Slice in the same direction as your cut off (meat across the grain) and if needed lightly sprinkle the slices with the juice mixture.