Cooking time for a rib roast

Unknown

Does anybody know an estimated time it takes to cook a 4 1/2 pound rib roast on the BGE at 225-250 degrees? I'm shooting for medium rare and was just wondering so I can plan the time we eat accordingly. Any help would be greatly appreciated.

Darnoc

Code-mx4,
Cook indirect at 325/350 for that size of beef.Usually 15-20 minutes per pound.Will be about two hours.Internal temperature of 135 for medium rare.
LOL

Darnoc

darnoc,
I failed to mention that it goes in bone side down.The temps you mentioned are not high enough to have good results.

thirdeye

<p />Code-mx4,[p]There are several regulars who cook standing rib roasts around 250°, some with a pre-sear and some with a post sear, the one in the picture was done at 225°. I hope they will jump in because admittidly, I am the worst one for guesstimating times. The resting time will be the thing that saves you as they can rest for an hour in a cooler with no problem. Just for grins, I'm going to say 22 minutes/pound or 100 minutes on the grill, and I am open to correction from folks who pay more attention to time.[p]Temp is more important than time so what I ALWAYS do is poke them with a cable thermometer after the first hour and then adjust my pit temp up or down to jive with my estimated finish temp and seating time (allowing a 20 minute rest minimum). [p]I have one just under 4 pounds that I'm doing tonight. I am going to try a direct cook on a raised grate at 225°, hoping to avoid the end sear.[p]~thirdeye~

Darnoc

thirdeye,
Good input.The thermometer never lies.I just thought a higher temp would give a better crust on the finished product.But you can never stop the learning process,as I have not cooked rib eye at that low of a temp.Thanks for the info.

thirdeye

<p />darnoc,[p]I'm a big fan of the end sear because 1. I don't have to ramp the Egg back down to cooking temps; and 2. I can rest the roast as needed, then do the sear 10 minutes before carving; and 3. The surface flavors that develop slowly throughout the cook are wonderful. [p]This is what mine look like at 125° internal, but without the end sear, so you can see they don't need more than a "crisp up". I actually prefer doing the sear in a 500° oven, but a hot Egg works too.[p]For the most part, the low pit temp gives me a very even doneness.[p]On tonight's direct cook I hope to develop a good crust without the need for an end sear. We'll see....[p]~thirdeye~

thirdeye

Well, I'm glad I used the word guesstimate. LOL[p]On tonight's cook I bumped the cooking temp to 250° and my 4 pounder took 35 minutes/pound to get to 130° internal.[p]~thirdeye~