Rib Roast Question

[Samichlaus]

I've got a 16 lb CAB bonless rib roast I need to cook today. I plan on taking it out of the fridge for a couple hours, rubbing it, throwing it in the cooker at 300 or so take the temp to maybe 120 then rolling it around on the firebox grate real quick. How much time should I allow? Would I be better of to hit it on the firebox first, then move it to the horizontal?

 

[qman]

Sami-
I would say go with it in the cook chamber first, in my opinion it will soak up more smoke flavor when it's cool- then sear over high heat. I would guess about 20 minutes per pound total, depends on starting internal of course, and how thick it is.
Luck

 

[tommykendall]

I've got a 16 lb CAB bonless rib roast I need to cook today. I plan on taking it out of the fridge for a couple hours, rubbing it, throwing it in the cooker at 300 or so take the temp to maybe 120 then rolling it around on the firebox grate real quick. How much time should I allow? Would I be better of to hit it on the firebox first, then move it to the horizontal?

Dude - you need to call me when doing chit like this. I aint got nothing to do today.

 

[Samichlaus]

lol

The guest list is aunts, uncles and a couple grandmas. Not a brew day.

Besides, you always scare the children.

 

[kcpellethead]

Sear it first, then cook it slow to the internal temp you desire. Let it sit on the counter for an hour or two if possible to bring up the temp first. That will help reduce the chance of it being overcooked on the outside and undercooked on the inside. Montreal Steak Season applied over a coat of Worcestershire sauce is a great way to prep the roast.

 

[Bigmista]

You don't know how to cook this? Bring it to my house. I'll show you...

 

[Samichlaus]

*follows the trail of MGD caps & rib bones to Mista's house*

 

[tommykendall]

lol

The guest list is aunts, uncles and a couple grandmas. Not a brew day.

Besides, you always scare the children.

Oh sorry - sounded like a solo. THnik maybe I scared your hot neighbor too? You know - that bid dude with the tattoos? :wink:

 

[Samichlaus]

Outta the fridge at noon & rubbbed it, started cooking at 2 pm @300 or so, at 5:30 one probe was at 118 the other was at 120, pulled, rolled it around the firebox grill for a minute and brought it in the house, served it about 1/2 an hour later. I was a very nice medium rare. I'm going to start doing these as a treat, I was really pleased with it.

 

[BBQchef33]

use the prime rib recipe i put up in the recipe section. (prime rib is in the sections thats not broken). it works for all beef roasts. the Technique is about the same as you did.

 

[Neil]

Re: RE: Rib Roast Question

use the prime rib recipe i put up in the recipe section. (prime rib is in the sections thats not broken). it works for all beef roasts. the Technique is about the same as you did.

I second this motion! Had Phil's prime rib at last years fall bash and that is the way I cook all my beef roasts now and everyone raves about it.