Standing Rib Roast - cooking advice

Tricky · Dec 23, 2011

OK, so I'm not going to do this roast on the smoker - wife wants it done in the oven. (I did get her to let me do the Thanksgiving turkey on the UDS this year, so we're making progress...)

What are your cooking recommendations for a good oven-cooked roast? What do you put on it before cooking? Internal temp?

colonel00 · Dec 23, 2011

Check here:

http://www.bbq-brethren.com/forum/showthread.php?t=122261&highlight=standing+rib+roast

chrisnjenn · Dec 23, 2011

Try to convince her to let you smoke it. It is so much better than an oven one.

Ron_L · Dec 23, 2011

There is a Google search box near the bottom of the page that searches just this site. You'll find a whole bunch of threads on cooking rib roasts.

I do mine at 275 until it hits 130 internal then I rest before slicing. I use Montreal Steak Seasoning on the outside.

boogiesnap · Dec 23, 2011

ron, can you give me a ballpark time per # @ 275*?

Ron_L · Dec 23, 2011

boogiesnap said:
ron, can you give me a ballpark time per # @ 275*?

It's about 25 minute per pound, ball park.

Standing Rib Roast - cooking advice

Tricky

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Ron_L

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boogiesnap

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