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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for 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

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!


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