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Small Rib Roast
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jllbms
Posts: 381
@blind99
Roasted a small 4 lb two rib roast for the two of us yesterday. 2.5 hours indirect at around 225-235. I let it carry to 135, no sear. The crust was quite adequate and it was uniformly medium rare throughout.
For all my consternation, this couldn't have been easier. I got the timing from Cooks' Illustrated big cookbook. 30 minutes per pound at ~200.
Roasted a small 4 lb two rib roast for the two of us yesterday. 2.5 hours indirect at around 225-235. I let it carry to 135, no sear. The crust was quite adequate and it was uniformly medium rare throughout.
For all my consternation, this couldn't have been easier. I got the timing from Cooks' Illustrated big cookbook. 30 minutes per pound at ~200.
Kemah, TX
Comments
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Looks like a winner to me. Awesome looking roast for sure =D> =D> =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thank you, my friend. I learn a lot from the kind folks here.Kemah, TX
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Nicely done! What temp did you pull at? Cooks illustrated - when it's not being ridiculously complicated - has great stuff.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Great looking hunk o meat.
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blind99 said:Nicely done! What temp did you pull at? Cooks illustrated - when it's not being ridiculously complicated - has great stuff.
I took it off at 135, so it may have come up a bit in the rest. Still, it wasn't overly done for us, on the high side of mid rare.Kemah, TX
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