Any guesses on Rib Roast timing?

orion11

I'd like to do a Costco boneless rib roast and I was just reading Thirdeye's method of a slow cook at 250 degrees, followed by a sear at 500. Question, how long do you estimate it would take for a 5 to 6 pound roast to get to med. rare? I will have it a room temp (about) to start with. Not sure what time to schedule dinner, if'in you know what I mean? Thanks in advance and a close estimate will be better than my "guesstimation".

thirdeye

orion11,[p]There are several who cook rib roasts this way & I'm hoping they will chime in on this question because there can be a swing in my times. I always get a bone-in and I try to get a 4 rib roast. At barbecue temps (225°-250° at the grate) a few degrees one way or the other can really affect time, likewise even a half pound weight difference can come into play. Some even claim that better grades of beef cook faster too. [p]I stick them with a cable thermometer after about 45 minutes and adjust my grate temp accordingly to match my target time(including at least 30 minutes cooler time). Don't be afraid to lower your grate tome to around 200° if the cook is going too fast for you. Remember you don't really cook a rib roast, you just heat it up. All that being said.......Mine seem to come out at 25 to 45 minutes per pound. The one thing that has always saved me is the cooler resting time. With good insulation, I have rested them for 2 hours before the end sear. The ones that rested longer have been some of the best too. Let us know what time and temp combination works for you.[p]~thirdeye~

mad max beyond eggdome

orion11,
here is a link to how i do them. .. sear, then roast at 325 degrees...figure 15 - 16 minutes per pound for medium rare. . ..
[ul][li]http://www.nakedwhiz.com/madmaxprimerib.htm[/ul]