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10lb Rib Roast...how long approx?

CookinupnorthCookinupnorth Posts: 95
edited October 2011 in EGGtoberfest
Cooking a 10lb bone in rib roast for my inlaws today...need an approx time to get it to 125...any help would be great..just need help timing dnner...

can do it at 325 or 250 ..any preference ...thnx in advance!

Comments

  • SqueezySqueezy Posts: 1,102

    I would go with the higher temp ... rib roasts don't gain anything by low-n-slow. Any cookbook will give you time for a roast @ 325º

     

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Cheers
  • LDDLDD Posts: 1,225
    some folks do it at 250 and love the results. I haven't tried it yet, although I will one day.

    I usually cook them at 325 as well.
    context is important :)
  • I did 250 for 4 and 1/2 hours and then seard it at 750 for about 2 mins a side
    perfect med rare all the way through! Used the rub from BGE cook books...rosemary/ garlic/ garlic salt and salt n peppa
  • 4Runner4Runner Posts: 2,764
    Sounds perfect. Reverse sear is my staple for rib roasts. I have much better temp control throughout the meat when going low like you did. Any pics?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • stikestike Posts: 15,597
    edited October 2011
    squeezy, going slow on a roast means more even heating throughout.  think of it in the extremes:  if you cooked one at 1200 degrees, the outside would be toast before the middle was up to temp.  and everything between the exterior would be overcooked with a little nugget of perfection in the middle.

    the other extreme is to sousvide at 130 or so for a bajillion hours.  perfectly cooked throughout, with no gradient from grey to rare in the middle. just rare all the way across. but no crust on the exterior

    cooking a roast slowly is one way (there are others) to allow the meat to come up much more evenly to the desired temp across more of the meat than simply a small center portio.  you also still get a nice exterior crust, too.

    anyway.... to the original question, i don't have a "minutes per pound answer", i will just say that a 10 pound rib roast takes no longer than a 5 pounder.  so if you have done a smaller one, allow pretty much the same amount of time
    ed egli avea del cul fatto trombetta -Dante
  • SqueezySqueezy Posts: 1,102
    Stepped on again .... ouch!   8-|
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Sorry for delayed response... Can't figure out how to post a pic on here aside from my profile...any suggestions would be awesome!
  • SqueezySqueezy Posts: 1,102
    Just click on the 'insert image' icon ... upper right looks like a monitor ... erase the http start ... copy & paste from source (Photobucket) and 'enter'
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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