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Old 12-23-2011, 09:51 AM   #1
Tricky
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Default Standing Rib Roast - cooking advice

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?
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Old 12-23-2011, 09:57 AM   #2
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Check here:

http://www.bbq-brethren.com/forum/sh...ding+rib+roast
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Old 12-23-2011, 10:02 AM   #3
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Try to convince her to let you smoke it. It is so much better than an oven one.
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Old 12-23-2011, 10:04 AM   #4
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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.
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Old 12-23-2011, 10:22 AM   #5
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ron, can you give me a ballpark time per # @ 275*?
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Old 12-23-2011, 10:29 AM   #6
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Quote:
Originally Posted by boogiesnap View Post
ron, can you give me a ballpark time per # @ 275*?
It's about 25 minute per pound, ball park.
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