Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Holding a Standing Rib Roast for 5 Hours - possible?

wvfishfoodwvfishfood Posts: 5
edited December 2011 in EggHead Forum
Folks,

Given travel plans on Christmas Day, I'm going to attempt to hold a 12 lb rib roast for 5 hours. Setup: indirect at 500 when meat goes in, then damp down immediately to drop temp to 325ish. Planning to start the cook at 3:00 am, finish it by 8:00 (hopefully with temp at 125) wrap it in foil and towels and hold in warmed cooler during travel. Dinner is planned for 2:00 pm. Does anyone have any advice? Most of my family prefers their beef on the upside of medium. I think we that like it rare will have to suffer for the group. Any advice for this relative newbie is greatly appreciated! Happy holidays!

Comments

Sign In or Register to comment.