Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Estimated Time for Rib Roast?

Unknown
Unknown
edited November -1 in EggHead Forum
I am cooking a 6.5 lb standing rib roast with the rib. I plan to cook at about 220 for a recipe I got from the smoke and spice book. Any estimates for how long this should take to get to 140-150 degrees?? Any help would be appreciated.
· Share on FacebookShare on Twitter

Comments

  • Spin
    Spin Posts: 1,375
    jrlandry,[p]Starting with a room temp roast 40-45 minutes/pound should put you in the ballpark. Figure 50-60 minutes/pound for a refrigerator temp roast. To obtain a nice char over the entire surface I suggest that you cook it directly on the grill and face each side toward the coals for 30 minutes (5 sides - 2 ends, the thickest side at the base of the bone, the bone side, and the side opposite the bone side). End with the bone side down and finish the cook that way. I use a firebrick as a prop when needed.[p]BTW, Welcome to the forum.[p]Spin[p]

    · Share on FacebookShare on Twitter

Categories