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Standing Rib Roast Discussion

    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.

    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.