MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-24-2017, 11:47 AM   #1
Big N Hot
Full Fledged Farker
 
Join Date: 01-30-17
Location: Huntsville, AL
Default 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!
Big N Hot is offline   Reply With Quote




Old 12-24-2017, 08:29 PM   #2
Cook
Babbling Farker
 
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
Default

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.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


Old 12-24-2017, 08:41 PM   #3
Peteg
Full Fledged Farker
 
Peteg's Avatar
 
Join Date: 08-24-08
Location: Madison, WI
Default

I'd say 2 hours at 275.
__________________
http://www.ironsidesmokers.com

Ironside Smokers
BBQ team
Insulated vertical smoker
34" x 72" Custom Build "Slag"
Peteg is offline   Reply With Quote


Old 12-24-2017, 08:42 PM   #4
Smoking Piney
Quintessential Chatty Farker

 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
Default

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.
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
AMNPS

Last edited by Smoking Piney; 12-24-2017 at 08:49 PM..
Smoking Piney is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:35 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts