Rolled rib roast help?

Cactus Doug

I have volunteered to cook for our shop holiday potluck this thursday at 11:30. I will be cooking two turkeys 14lbs each already have them spatched ready for brine. My question is that I also have 4 rolled rib roasts (no bones) each approx. 7lbs getting some age in my garage fridge right now. I boned the roasts and cut them in half (they were 16 pounders), to hopefully speed up the cooking time (starting that morning at work). I will be cooking them on a large offset (that we built at work, keep my eggs at home) and want to slow roast them at 275-300 with a high heat finish (reverse sear). I know to cook to temp, but I am looking for some time guidelines here. I don't want 100 hungry guys looking over my shoulder at 11:30 wondering where lunch is. At home in the past I have only cooked bone in roasts. Thanks for your help!

civil eggineer

I would guess between 3 and 4 hours at those temps. I would figure on 4 hours cook time and allow 1 hour rest time in a cooler if necessary. That should give you enough wiggle room. They will keep in a cooler for hours if need be. The reverse sear may not be necessary as I would assume you will have a nice crust even at the lower temps. Let us know who things turn out. Pull the roasts at around 125 internal temps for a medium rare finish.

Little Steven

Doug,

I can tell you that bone in rib takes roughly 25 minutes a pound at 250*. I would expect somewhere around 20 or less for boneless at that temp. If they are done early they can rest for a while too.

Steve

Cactus Doug

I was thinking about 20 min per lb. you just confirmed it thanks!