Rib Roast

yonks84 · December 2010

We are celebrating the aniversary of our sons adoption today and have bought two 4lb boneless rib roasts. It sounds like the egg should be at 250 degrees until the roast gets to 180 and then foil the roast and return till 210. Does anyone have a rough quess on the time to complete this? Or does anyone have a better suggestion for eggin two $30 chunks of beef?

Thanks!

stike · December 2010

you don't want the roast getting anywhere near 180, let alone 210. sounds like you are thinking about bbq.

try low dome temps, say 225 to 250 indirect, until the internal temp of the roast is 115.

take the roast off, open vents to get a nice 500 degree steady dome temp, and roast it (still indirect) til 125. then take it off and rest before serving

that's an easier way of doing it, but you could also start at 500, put on the roast, immediately dial temps down to 250 settings (it will take a while to coast down), and finish until 125 internal or so, again resting before serving.

Little Steven · December 2010

yonks84,

What stike said! You can do them at 350* too.

Steve

stike · December 2010

yeah. perhaps the simplest way, actually

fishlessman · December 2010

please dont do that to a ribroast

you do that to cheap chuck roasts to make pulled beef. do what the others have said for ribroast

Hoss · December 2010

PLEASE listen to stike and Steven.Don't ruin that beautiful rib roast.120-125 internal...MAX!

Rascal · December 2010

Whew, good thing you checked in here before the cook! Hope it's a great meal!!

yonks84 · December 2010

Thanks everybody,

I done many buts and briskets on the egg but This beef roast is new to me.

Thanks for saving ther day. I'll let yall know how it went.

yonks84 · December 2010

my wife would have shot me!

Rascal · December 2010

Yes, indeed... some pictures with smiles!! 8 - )

Rib Roast

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