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Cutting Roast in half, effect on cooking time?

I have a 15lb standing rib roast that I am cooking today.  It is about 17.5 inches long which is just slightly larger than my egg.  If I cut the roast in half, and cook both halves at the same time, will that impact cooking time?  I was planning on going 230-250 for about 6.5 to 7 hours until I get to med-rare but that was before I got the roast in my possession and saw the length.

Any thoughts?  Thanks.

Happy New Year!
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Comments

  • GrannyX4GrannyX4 Posts: 1,460
    edited January 2013
    At Christmas I cooked 2 - 5 rib, bone in roast, raise grid, direct at 275 and it took 3 hours. Happy New Year! Enjoy!
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • DocWonmugDocWonmug Posts: 266
    It is not the same kind of roast, but with pork butts, you can base the time on the largest single roast. Plus a little lagniappe according to some folks, but I think time is based on the largest single one.
    LBGE
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  • lousubcaplousubcap Posts: 6,635

    It's really the diameter of the roast that determines the cook-time once you get a good sized roast.  Here's a great link about that whole topic-

    http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html Lots of great recipes and tips here.  Happy New Year!

    Louisville   L & S BGEs 
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