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
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.