Comments on: Smoking a Rib Roast in a Weber Kettle http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/ Slow food, no drama. Antti & Anna, Finnish siblings blog about food. Fri, 14 May 2010 10:35:02 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Dave http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-118887 Dave Sat, 26 Dec 2009 12:12:57 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-118887 Hi...when I grill on the Weber I put a bottle or can of beer into the drip pan. A beer like Bud will keep the meat moist and add a little flavor, but my favorite beer to use is Sam Adams...though it pains me to not be able to drink it as it is such as good beer! I'm not a BBQ guru but use this method with just about any roast I make on the Weber and I've always been happy witht he results. I use my charchol Weber year round and even a few days ago in a heavy snow I made an awesome pork roast and ribs. I do put chunks of wook over the charchol just after placing the meet on the grill, and just before closing the kettle. Cheers, Hi…when I grill on the Weber I put a bottle or can of beer into the drip pan. A beer like Bud will keep the meat moist and add a little flavor, but my favorite beer to use is Sam Adams…though it pains me to not be able to drink it as it is such as good beer!

I’m not a BBQ guru but use this method with just about any roast I make on the Weber and I’ve always been happy witht he results. I use my charchol Weber year round and even a few days ago in a heavy snow I made an awesome pork roast and ribs. I do put chunks of wook over the charchol just after placing the meet on the grill, and just before closing the kettle.

Cheers,

]]> By: Prime Rib Help - IH8MUD Forums http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-118568 Prime Rib Help - IH8MUD Forums Mon, 22 Dec 2008 14:08:12 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-118568 [...] capture the au jus. Let it sit 20-30 minutes before carving. Hope this helps. Red Cactus in AZ Smoking a Rib Roast in a Weber Kettle at Doughboy The Smoke Ring :: View topic - SC2 Prime Rib But if I were you I'd just post the same [...] [...] capture the au jus. Let it sit 20-30 minutes before carving. Hope this helps. Red Cactus in AZ Smoking a Rib Roast in a Weber Kettle at Doughboy The Smoke Ring :: View topic – SC2 Prime Rib But if I were you I’d just post the same [...]

]]> By: Carlos Flores http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-118566 Carlos Flores Sun, 14 Dec 2008 19:05:13 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-118566 I have done prime rib 3 times before, it has come out very good. I would recommend 3 basic things. Buy your meat 3-8 days in advance, and remove from package, and allow to air dry in the refrigerator. This dry aging improves the flavor. Even 1 day is good. 2nd, on the day of cooking, remove from refrigerator in the morning and allow to rest for several hours. The meat is very cold inside and takes longer to cook, and you will have a more even cooking of the meat. I remove at least 4-5 hours in advance. I keep a thermometer in at all times. 3rd, use a meat thermometer with the steel cable so you can monitor the temperature while it is cooking. You can keep the lid on the Weber with opening just to check the temperature. Other tips: 1) Use oak or fruit wood chips 2) Wait at least 2 hours before you check the prime rib 3) When you place the meat, add 5-7 extra charcoal pieces, these will keep the heat going longer so you do not need to add more and lose valuable heat. Enjoy! I have done prime rib 3 times before, it has come out very good. I would recommend 3 basic things. Buy your meat 3-8 days in advance, and remove from package, and allow to air dry in the refrigerator. This dry aging improves the flavor. Even 1 day is good. 2nd, on the day of cooking, remove from refrigerator in the morning and allow to rest for several hours. The meat is very cold inside and takes longer to cook, and you will have a more even cooking of the meat. I remove at least 4-5 hours in advance. I keep a thermometer in at all times. 3rd, use a meat thermometer with the steel cable so you can monitor the temperature while it is cooking. You can keep the lid on the Weber with opening just to check the temperature. Other tips:
1) Use oak or fruit wood chips
2) Wait at least 2 hours before you check the prime rib
3) When you place the meat, add 5-7 extra charcoal pieces, these will keep the heat going longer so you do not need to add more and lose valuable heat. Enjoy!

]]> By: Antti http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-16600 Antti Wed, 25 Apr 2007 03:30:24 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-16600 Hi penelope, greetings from the Navajo reservation! I've never seen rib roasts on the bone in Finland, but the cut without the bone is called entrecôte. Stockan herkku has sometimes nice, big roasts, 4 kg or so. If you can't find them there (unlikely!), call Reinin Liha. Happy smoking! I won't make it to Helsinki this year for Vappu, but try to find some Finns from Boston to celebrate with :) Hi penelope, greetings from the Navajo reservation! I’ve never seen rib roasts on the bone in Finland, but the cut without the bone is called entrecôte. Stockan herkku has sometimes nice, big roasts, 4 kg or so. If you can’t find them there (unlikely!), call Reinin Liha. Happy smoking! I won’t make it to Helsinki this year for Vappu, but try to find some Finns from Boston to celebrate with :)

]]> By: penelope http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-16551 penelope Tue, 24 Apr 2007 21:01:41 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-16551 The rib roast in the Weber kettle looks like the perfect idea for Vappu (next Tuesday!). I have a Weber kettle but what is the Finnish for "rib roast" and can I get a good one in Espoo or do I have to go to Reinin Liha? Is it on the bone? I get so confused with the names of cuts of meat between British, American, French... now Finnish Arrrghh! I guess you used beef but can I do this with elk? The rib roast in the Weber kettle looks like the perfect idea for Vappu (next Tuesday!). I have a Weber kettle but what is the Finnish for “rib roast” and can I get a good one in Espoo or do I have to go to Reinin Liha? Is it on the bone? I get so confused with the names of cuts of meat between British, American, French… now Finnish Arrrghh!

I guess you used beef but can I do this with elk?

]]> By: Marko http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-11072 Marko Fri, 23 Feb 2007 23:00:54 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-11072 Kiitos! Very good recipe I will attempt this weekend! Marko Kiitos!

Very good recipe I will attempt this weekend!

Marko

]]> By: Antti http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-5023 Antti Thu, 14 Dec 2006 19:06:20 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-5023 Mike: good to be able to help! Smoking in the Weber kettle was surprisingly easy, the Weber heat beads kept their temperature constant almost automagically :) Can't wait for the spring and next charcoal grilling season, during winter I'm limited to propane... Mike: good to be able to help! Smoking in the Weber kettle was surprisingly easy, the Weber heat beads kept their temperature constant almost automagically :) Can’t wait for the spring and next charcoal grilling season, during winter I’m limited to propane…

]]> By: mike http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-4932 mike Wed, 13 Dec 2006 17:07:27 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-4932 Thanks, I am cooking on Christmas Eve on a trip and can not take my smoker and was offered the use of a weber kettle(their site was of no help) and never smoked in one needed some advice your article was what I needed. Thanks, I am cooking on Christmas Eve on a trip and can not take my smoker
and was offered the use of a weber kettle(their site was of no help) and
never smoked in one needed some advice
your article was what I needed.

]]> By: Anna http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-603 Anna Wed, 21 Jun 2006 07:27:00 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-603 that looks perfectly cooked! juicy and delicious. it's hard to ensure your meat comes out as perfectly as that. well done! that looks perfectly cooked! juicy and delicious. it’s hard to ensure your meat comes out as perfectly as that. well done!

]]> By: Antti http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-380 Antti Wed, 03 May 2006 19:07:10 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-380 Pippurimylly: I haven't tried making BBQ sauces in years, but that's definitely something I need to start investigating. Last fall I brought ~20 kg of various sauces from the States, and still have plenty left, but when I run out, I'll start cooking them myself. I especially like Carolinas style mustard sauces, and Texas style sauces. The oven period was suggested by some BBQ pro, so I just followed the orders. I think it gives a nice crust, and some extra heat just before the meat is wrapped in a foil. At least the skin became very nice & moist that way. Pippurimylly: I haven’t tried making BBQ sauces in years, but that’s definitely something I need to start investigating. Last fall I brought ~20 kg of various sauces from the States, and still have plenty left, but when I run out, I’ll start cooking them myself. I especially like Carolinas style mustard sauces, and Texas style sauces.

The oven period was suggested by some BBQ pro, so I just followed the orders. I think it gives a nice crust, and some extra heat just before the meat is wrapped in a foil. At least the skin became very nice & moist that way.

]]> By: Pippurimylly http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-379 Pippurimylly Wed, 03 May 2006 06:08:45 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-379 Ribs are fabulous! Do you have any good BBQ sauce recipes? That kind of ones, which make the meat nice and sticky when applied on the meat towards the end of the grilling. Ribs shouldn't be any more difficult than the roast - just keep the heat low enough and barbecue until the meat starts to tear off the bones. By the way, why the 15 minutes oven period in that roast posting? Ribs are fabulous! Do you have any good BBQ sauce recipes? That kind of ones, which make the meat nice and sticky when applied on the meat towards the end of the grilling. Ribs shouldn’t be any more difficult than the roast – just keep the heat low enough and barbecue until the meat starts to tear off the bones.

By the way, why the 15 minutes oven period in that roast posting?

]]> By: Antti http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-378 Antti Wed, 03 May 2006 04:09:06 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-378 Pippurimylly: I couldn't agree more with you! :) My next project: smoked ribs. I tried them once before in a grill, but I failed miserably, and have cheated ever since by cooking them in an convection oven. Now that I even know where to get beautiful slabs of ribs (Hakaniemen halli) - and I have tons of real, American BBQ sauces - I can't wait for the slow-cooking weekends to come :) Pippurimylly: I couldn’t agree more with you! :) My next project: smoked ribs. I tried them once before in a grill, but I failed miserably, and have cheated ever since by cooking them in an convection oven. Now that I even know where to get beautiful slabs of ribs (Hakaniemen halli) – and I have tons of real, American BBQ sauces – I can’t wait for the slow-cooking weekends to come :)

]]> By: Pippurimylly http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-376 Pippurimylly Tue, 02 May 2006 19:35:00 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-376 Good to see real barbecue stuff being cooked. Let's hope the slow, indirect cooking fashion finally catches fire :) in Finland. For some reason, backyard grilling is all about high heat and thin cuts of meat - at least up here in Oulu. Then the devoted fathers - having this one time acquired the sole responsibility for the meal - worry their backsides off not to burn the meat and disappoint the ladies. So guys - just take a good, rough cut of quality meat, set up the barbecue in low-to-medium indirect heat and basically let the grill do the worrying. The process takes so long it's quite hard to overdo it completely. Plus, it gives the cook more time to enjoy the summer and a set of tasty beverages. Let the summer roll in! Good to see real barbecue stuff being cooked. Let’s hope the slow, indirect cooking fashion finally catches fire :) in Finland. For some reason, backyard grilling is all about high heat and thin cuts of meat – at least up here in Oulu. Then the devoted fathers – having this one time acquired the sole responsibility for the meal – worry their backsides off not to burn the meat and disappoint the ladies.

So guys – just take a good, rough cut of quality meat, set up the barbecue in low-to-medium indirect heat and basically let the grill do the worrying. The process takes so long it’s quite hard to overdo it completely. Plus, it gives the cook more time to enjoy the summer and a set of tasty beverages. Let the summer roll in!

]]> By: Antti http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-375 Antti Tue, 02 May 2006 17:04:02 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-375 Yep, but does it come slowly! Luckily the greenhouse effect helps Finland, so I urge everybody to burn as many decomposed dinosaurs as possible! ;) Yep, but does it come slowly! Luckily the greenhouse effect helps Finland, so I urge everybody to burn as many decomposed dinosaurs as possible! ;)

]]> By: Pille http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-372 Pille Tue, 02 May 2006 15:17:55 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-372 Heippa - I see the summer is truly on its way even in Finland now:) Heippa – I see the summer is truly on its way even in Finland now:)

]]> By: Antti http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-368 Antti Mon, 01 May 2006 08:41:13 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-368 Ivonne: Thanks! Everybody seems to be down with the flu these days, I hope you get better soon :) I actually grilled during the winter too, but in -20 C gas doesn't work really well anymore :P The charcoal grill is too high maintenance to be used in cold, so I had to fall back to those disposable picnic grills :) relly: Thanks for stopping by! Ivonne: Thanks! Everybody seems to be down with the flu these days, I hope you get better soon :) I actually grilled during the winter too, but in -20 C gas doesn’t work really well anymore :P The charcoal grill is too high maintenance to be used in cold, so I had to fall back to those disposable picnic grills :)

relly: Thanks for stopping by!

]]> By: relly http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-367 relly Mon, 01 May 2006 06:57:34 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-367 Lovely color! It looks so good! Lovely color! It looks so good!

]]> By: Ivonne http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-366 Ivonne Mon, 01 May 2006 01:41:02 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-366 Oh! That looks so good! I have been sick with the flu this weekend but that roast has revived me. It's perfectly cooked. And I'm very glad to hear that your days of not being able to grill are behind you. Happy Grillin Ahead! Oh! That looks so good! I have been sick with the flu this weekend but that roast has revived me. It’s perfectly cooked. And I’m very glad to hear that your days of not being able to grill are behind you.

Happy Grillin Ahead!

]]> By: Anna http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/comment-page-1/#comment-365 Anna Sun, 30 Apr 2006 14:18:13 +0000 http://www.taikinapoika.com/2006/04/30/smoking-a-rib-roast-in-a-weber-kettle/#comment-365 Pistäpäs tänne kuva jossa Olli kiskoo itseensä prime ribii! Että vakuututaan että se on elossa ja voi hyvin ;) Pistäpäs tänne kuva jossa Olli kiskoo itseensä prime ribii! Että vakuututaan että se on elossa ja voi hyvin ;)

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