Rib Roast on WSM

[Richard Cranium]

Cooking a small (4lb, two bone) rib roast for xmas on my smoker. There's only my wife, three year old son, and I eating this thing so I didn't feel like we needed to buy a gigantic roast. I've never done one of these before, and its supposed to be pretty easy. Its a high temp cook on the smoker, looking for 350+ degrees and it should be done fairly quickly since the roast is so small.

Nothing but salt, pepper, and a little bit of vegie oil on there to make it stick better.

http://www.santapoco.com/images/smoker/roastbeforeheat.jpg

Fire it up!
http://www.santapoco.com/images/smoker/firecoals.jpg

Tiny bit of cherry, this meat shouldn't need much smoke
http://www.santapoco.com/images/smoker/tinybitofwood.jpg

On it goes!
http://www.santapoco.com/images/smoker/roastontosmoker.jpg

Results to come later...

[beachtrader]

Hmm, great minds think alike.

I have one of these (with the ribs) in the oven right now.

[Richard Cranium]

The grocery stores seem to put these things out for half price every year about this time, so if I was going to try this, it seemed like the right time to do so.

[beachtrader]

It's our traditional Christmas dinner. That and Yorkshire Pudding.

[Richard Cranium]

I just took it off the smoker. I let it get to 130F in the middle. It is now resting in a tin foil tent for about 20 minutes.

Here's what it looked like right when I pulled it off the smoker and before tent.

http://www.santapoco.com/images/smoker/roastoff.jpg

I expected it to be a bit darker on the outside actually. Cherry usually gives things a bit of a red tint though, so not that surprising maybe.

Beach, do you guys make a sauce of some sort? Horseradish or mustard or anything?

[beachtrader]

Au Jus & Horseradish on the side (store bought, I know, I fail).

[Richard Cranium]

I should have picked up something at the store. My wife didn't want horseradish, or I would have done that too probably.

I ended up making up some mustard sauce from scratch off the top of my head, it was ok. I think it would be awesome as a dressing though, so I'm going to use the leftover on a salad tomorrow. We also used the drippings from the beef resting as the au jus. It was really good.

Here's the final pics:

Beef ribs - imo the best part. The cherry gave a pretty good smoke ring for such a small amount of time and wood:
http://www.santapoco.com/images/smoker/beefribs.jpg

Sliced roast:
http://www.santapoco.com/images/smoker/roastdone.jpg

Probably the easiest cook I've ever done on the WSM. Throw some salt and pepper on the roast, light up the smoker, throw it on there, did nothing else and it was done in about 20 min per pound.

I sliced the rest up thin for sandwiches.

[timsta007]

Wow that looks delicious. Mine is on the grill right now. I cook it on a Weber kettle grill with indirect heat on both sides. Close the lid and cook for about about an hour and a quarter, maybe a little more. Comes out awesome. I'll try and get some pics. Again awesome job, I bet it tasted as good as it looks.

[beachtrader]

Here's mine (sorry for threadjack...)


http://beachtrader.net/DSC_0422.jpg

[bigslickwood]

Looks good guys! Beach, what are the puffy things on the right side of the pic?

[timsta007]

Looks good guys! Beach, what are the puffy things on the right side of the pic?

Yorkshire Pudding! I didn't make any this year but damn those are good with some gravy!

[beachtrader]

Yorkshire Pudding! I didn't make any this year but damn those are good with some gravy!


That's them. Best things ever.

Recipe:

* 8 oz plain flour
* 4 eggs, beaten
* 1 1/4 c milk
* 1 Tsp salt

Directions

Mix the flour and salt and sift them into a large mixing bowl.

Make a well and add the eggs, half the milk and beat everything until smooth and all the lumps have gone.

Whisk in the remaining milk.

Set batter aside and allow to rest for at least 30 minutes.

Preheat oven to 450°F.

Place a spoonful of dripping (from rib roast--the fat) in each pudding mold (muffin tin) and heat in the oven until piping hot and starting to smoke. (If you don't have enough drippings add a bit of veg oil)

Whisk the batter again and very carefully pour into the hot pudding tins, filling each compartment to about 3/4.

Bake immediately for approximately 10-15 minutes.

Don't open the oven door apart from when you need to check if they are done for the first time after 10 minutes.

If you're making one large pudding, it will take 30-40 minutes.

They should be golden brown, risen on the outside with a deep depression in the centre. (sometimes they rise in the middle as well, but that doesn't really matter). Recipe from Gordon Ramsey.

[Ace-in-Space]

Nice guys. I did mine on the 20th. Nothing exotic, I used the oven.

BTW, I will be going to Lawry's when I visit L.A next month. If you haven't had prime rib there I highly recommend it (there are other branches in the U.S.) They bus Japanese tourist there (as a regular stop.)

[Richard Cranium]

Nice beach! I gotta make yorkshire pudding at some point.

[Zemo]

Hey guys, all the pics look awsome, now I'm hungry again

but I gotta ask...

Recipe from Gordon Ramsey.

Do you have to scream and swear at everyone else in the kitchen with you while you're making those???

[beachtrader]

Hey guys, all the pics look awsome, now I'm hungry again

but I gotta ask...



Do you have to scream and swear at everyone else in the kitchen with you while you're making those???

YES, DAMMIT! NOW PISS OFF AND MAKE SUM PUDDIN'.

I used to use a different recipe but found this one and it was much better. He man swear, but hot damn he can cook.

[Zemo]

YES, DAMMIT! NOW PISS OFF AND MAKE SUM PUDDIN'.

I used to use a different recipe but found this one and it was much better. He man swear, but hot damn he can cook.

Oh hell yeah, and if you watch his "Kitche Nightmares" show you can see that he's a brilliant businessman as well.

[beachtrader]

Oh hell yeah, and if you watch his "Kitche Nightmares" show you can see that he's a brilliant businessman as well.

x2

[dermaestro]

That looks damn tasty. We've never even thought of smoking one before, we usually do ours on the rotisserie (nom, nom).