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Weight and time

J StrausJ Straus Posts: 54
edited 8:09AM in EggHead Forum
Hello all,[p]This may be a no brainer, but I'm curious. I did three slabs of baby backs yesterday. Took over 5 hours at 225. That seemed like bit longer than normal for me. Also did 3 enormous tri-tips a bit ago and had to really push them hard to get them done for St. Patty's day dinner at about 525 degrees after a high sear. Those took lots longer than normal (I can't say exactly, heck it was St. Patty's day!).[p]In the case of these multiple cooks like ribs and relatively small roasts, is it normal to take much longer? I can understand with a bigger roast that you can go by the pound/hour but it seems that the heat should work on any number of smaller units.[p]Thoghts?[p]Justin


  • SigmoreSigmore Posts: 621
    J Straus, Check the calibration of your dome thermometer. My 2¢.

  • Car Wash MikeCar Wash Mike Posts: 11,244
    <p />J Straus,[p]Babybacks sound fine to me.[p]Tri-tips. I cook around 400 direct turning frequently. True tri-tips should not weigh much over 4 lbs.[p]CWM
  • Wise OneWise One Posts: 2,645
    J Straus, I did three slabs of ribs yesterday at 240 and took 4 1/2 hours. Sounds like we're pretty much at the same point. Hope yours were as good as mine. :-)

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