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Boneless rib roast??????

JM3
JM3 Posts: 272
edited November -0001 in EggHead Forum
Well, I have asked my in-laws (mother, father, 2 brother, 1 sister) to dinner before our Christmas Eve service tomorrow night.[p]I have a 7# boneless rib roast (provided by said mother-in-law). I'm planning on cooking indirect at 350 unless I hear different. Kosher salt, pepper, and garlic on the outside. Any other ideas or advice? How long do you think it will take to cook? [p]It will be greatly appreciated.[p]How[p]John
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Comments

  • Jopa
    Jopa Posts: 155
    JM3,
    I have a 6 pounder ready for tonight. I sear the roast and stablelize the egg at 325.Set up indirect and go. I would let your roast go for about 2 hours and then check the temp for the desired temp. Keep in mind that as the roast rests it will increase the temp by about 10 to 15 degrees. I purchased a BBQ Guru last summer and it works great with this. Good luck and Happy Holidays
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  • Mike in MN
    Mike in MN Posts: 546
    Jopa,
    Just did a whole tenderloin last night. That's the method I used, and it turned out great. My guests (they provided the tenderloin) loved it. I was a bit nervous until I got the meat prepped, and figured "Heck, it's just a big steak, no big deal." I cooked mine at 350° until an internal of 125°.[p]Good luck, it'll turn out fine![p]Mike in MN
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