Another great recipe from SMOKE IT LIKE A PRO
coupled with a USDA Prime grade standing rib roast turned out one of the best standing rib roast I (and my guests) had ever tasted. I toyed with which way I was going to go with this roast. The first was: a great peace of meat deserves a complex recipe with lots of fresh herbs, spices and other other flavors. The second line of thought was this is a great piece of meat and you want a recipe to let the great beef flavor take center stage. I went with the second method and found a good recipe for this in SMOKE IT LIKE A PRO.
I was making 5 items on the grill Christmas morning. The fact this recipe kept things simple with a beef rub applied about an hour before cooking was a plus.The Cyber Q WiFi took over once I lit this Egg. It brought it up to my 350 degree cooking temperature wit h no further involvement from me. When the roast went on the Egg, I placed two temperature probes in the roast to let me know when it had reached my desired 130 degree internal temperature. The 5 bone standing rib roast cooked for 2 1/2 hours indirectly at 350 degrees. I brought it in for a 20 minute rest, before carving it. I sliced off the 5 bones and then cut them into individual ribs. This left the main part of the roast boneless and I was able to slice it into 1/2” to 3/4” thick slices to suit my guests tastes. This roast was amazing: due in equal parts to a great recipe and an amazing piece of meat. It was buttery tender, juicy and had great flavor inside and out. In fact everybody made a point of commenting on how tasty the outer bark was. Obviously the beef rub did the trick. I really lucked out this Christmas. I cooked five things on the Egg and two more indoors (French Onion Soup and Mashed Winter Squash) and everything turned out excellently. The cooking gods must have been smiling down on me this year and I thank them. If you are looking for a great rib roast recipe for a great rib roast, you can’t go wrong with this one.