Need some help.

Unknown

I plan on cooking a whole 12 & 3/4 pound Beef Rib Roast on the EGG for Christmas Dinner tomorrow and would like to know if I should cut it in half and cook two pieces instead of one?
If I left it whole and wanted medium rare, would each end be over done?
Also, any suggestions on dome temp and how long it would take to cook a piece like this.
Thanks for the help.
JohnR

Stogie

JohnR,[p]A big piece like that should be done low and slow to avoid the ends being overcooked. I always sear mine first and then cook at 200-225º. My time has always been at 30 min./lb.[p]You will be cooking it for around 6 hours..that's why a low and slow cook is better for this large a piece. [p]Stogie

Shelby

JohnR,
Not sure how the bone in will affect the time/tmep aspect.
I just did an 11.5 pound whole boneless rib-eye. I cooked indirect at 325 for 3 hours. Had thermometer set for 140, which is considered rare. Let it dwell a bit and the temp crept up a few degrees, which was fine since many of my guests don't like rare meat. One end yielded just one slice of "well done", ie, no pink. The other end of the roast had 2-3 slices like that. Otherwise, the whole thing was medium rare to rare. Still have a nice portion of the roast leftover...all leftovers should be so good!

Unknown

Stogie,
Thanks for the help. Can I sear mine in a
large fry pan instead of on the EGG and also
what kind of wood smoke do you use. I like to
use cherry or apple wood.
I am also going to rub some onion soup mix mixed with olive oil all over the roast, than do I sear it?[p]JohnR

Gandolf

JohnR,
I've done mine (13#) at 325° for about 4 to 4 1/2 hours 'til 125 internal. Take off and let rest for 15 minutes or so. Will give a nice medium rare roast. Some chef (didn't get his name) on Today show over the weekend syas to take off at 110° internal and let rest for rare. I'm going to try something closer to that next time.