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


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.

Thread Tools
Old 12-22-2010, 07:27 PM   #1
Knows what a fatty is.
Join Date: 06-17-09
Location: West Allis.Wisconsin
Default 20lb rib roast

I am cooking a rib roast for the guys at work.
If I grill it at 250-275 how long am I expecting this to take?
I know this is approximate but am I looking at 3 hrs
or am I looking closer to 5.
Looking for any advise anyone has.
Meatball is offline   Reply With Quote

Old 12-22-2010, 07:32 PM   #2
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA

closer to 5-6 hours to get to medium rare if it is a large diameter roast. If it is a longer roast, then more like 4 hours. This assumes bone in.
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
landarc is offline   Reply With Quote

Old 12-22-2010, 07:52 PM   #3
Knows what a fatty is.
Join Date: 06-17-09
Location: West Allis.Wisconsin

Yes bone in and looking for medium rare.
Meatball is offline   Reply With Quote

Old 12-22-2010, 07:55 PM   #4
Babbling Farker

Bluesman's Avatar
Join Date: 01-01-10
Location: Fond du Lac, WI

Cook to 125* - 130* internal. That should get the center at rare and the outer portions to med/rare. Any longer and you risk the outer portions to be medioum to medium/well. Let's see some PRON. Want to know how a roast that big turn out.
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
Late 1960's Avacado Weber metal handle
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Bluesman is offline   Reply With Quote

Old 12-23-2010, 01:36 AM   #5
somebody shut me the fark up.
Norcoredneck's Avatar
Join Date: 07-11-06
Location: Norco, Ca.

I would cut it in half as Thirdeye suggest. Provides more end cuts for those that like it a little more done. Also more spice surface.
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
My first Rib Roast Bone-in Choice Beef Rib silverfinger Q-talk 19 12-27-2011 04:03 PM
Rib roast jsperk Q-talk 6 08-10-2011 07:47 PM
Whole Rib Eye VS Standing Rib Roast Camille Eonich Q-talk 11 05-27-2009 11:15 AM
Standing Rib Roast and Rib Eyes $3.99 lb @ Von's big brother smoke Q-talk 9 06-14-2008 12:35 PM
MY RIB Roast... keale Q-talk 30 12-27-2007 09:27 PM

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 03:55 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, 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