I Need some Standing Rib Roast help

jdwhit · December 2010

Having the whole family over for Christmas Eve dinner. Bought a large 7 rib roast coming in at 19 pounds. Planning on cooking it over a place sitter in my large with a little smoke. Thought I'd get her up to about 500, put the roast in and close off the vents. Bring it down to 130 ish and let it go until about 120 internal. Any one have a good idea of the time frame I'm looking at? Or do you suggest a different method with a time line. I really don't want to plan on four and a half hours cook time and have it take only three hours or conversely have it take six hours. This would really scew up the Family dinner. I've cooker 3 and 4 rib roasts, but never one this big. Please give me input.

Thanks,
Jdwhit
Fort Worth, TX

Brokersmoker · December 2010

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

I'm usin g this method, planning on about 30 min per pound

jdwhit · December 2010

Do you really think I would still have a med rare roast after nine and a half hours?

Jeffersonian · December 2010

I've done a few rib roasts and I'd concur with the 30 minutes per pound, but that's for a 7-8 pounder, not a 19 pound mastadon like that. You might find it taking somewhat less if you keep it whole, maybe 20 minute/#. Alternatively, you could cut it in two and be more certain of the two ~9.5 pound halves taking about 4.5 hours.

Hoss · December 2010

PLEASE lo-n-slo it first and do an end sear if you must.If you start high heat it will be WellDone around a large portion of the outside before the center comes up to temp.I too would cut it in half to make it more manageable.That way you could have 2 levels of doneness.Medium rare for the peeps that love meat and med to med well for the ones that ask for ketchup or 57!!!

Good LUCK!

SmokinParrotHead · December 2010

I agree with Hoss 100%!!

Hoss · December 2010

Thanks man.I see too many people try to do a BIG piece of meat high temp on the start.Lo-n-Slo til it gets all happy.Then do a sear if you must.Basic radiant heat.250 dome til it is 15 degrees under your target temp,pull and rest til you can crank it up to lava level,throw it back on til you get the crust you like.I have no need for a burnt crust.If I did I would not waste all those seasoning a lotta peeps use on the coat in the first place.It is a standing rib Roast,not a steak.

I Need some Standing Rib Roast help

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