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Holding a Standing Rib Roast for 5 Hours - possible?

wvfishfoodwvfishfood Posts: 5
edited December 2011 in EggHead Forum

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!


  • SqueezySqueezy Posts: 1,102
    Give the mediums the outside cuts and throw there slices in a pan and ruin them for them. Why should the fans of rare always have to suffer?
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • You should not have the outside at 140 or lower for over four hours, therefore when you arrive and serve at 2:00 PM the "buggies" will have multiplied in transit. Someone could get sick.
    Keeping the meat at or above 140 will comtinue to cook the meat ( in transit ) arrives closer to well-done.
    Wilson, NC
    Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks

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