Rib Roast cook time/method question
 

I've only cooked one which was last year. I've got another this year that weighs in 5lbs 7oz after trimming. Bones have been removed as well as the fat cap. I'm taking it easy this year and doing it in the oven.

I can't remember how long last year's took on the WSM running 275. We ate late though and it was my fault. It was amazing though. I've got to start this one sooner. How long running low and slow in the oven to hit 125??? I'll prob reverse sear on charcoal or a blazing hot oven.

And if anyone has experience with the '500 degrees then turn it off method' I'd like to hear it.

Thanks in advance bros!

I have no idea how long it'll take.

But what would I do?

I'd stick it in a 250* oven...giving myself a 5 hour cushion. It won't take that long, but have a small cooler ready. It will hold fine until you're ready.

I prefer to have it done 2 hours early than stress over it.

I'd say 2 hours at 275.

Season and cook at 250 to a 110 - 115 IT. Pull, loosely tent, and let it rest for about 15-20 minutes while you set up a high heat grill.

Sear it on all sides for a minute and change, pull and you can slice / serve immediately. All told, about 3 hours and change tops cook time.

I have also cooked in the oven all the way to great results with this recipe (Paula Deen ):

Preheat the oven to 375 degrees F. Allow the roast to stand at room temperature for at least 1 hour.

Rub roast all over with the seasoning. Place the roast on a rack in a pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off the oven. Leave the roast in the oven but do not open the oven door for another 3 hours.

Thirty to forty-five minutes before serving time, turn the oven to 375 degrees F to reheat the roast. Do not remove the roast or re-open the oven door from the time the roast is put in until ready to serve.