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Weight and time

J Straus
J Straus Posts: 54
edited November -1 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

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