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

15.52lb standing rib roast

Chetscapes
Chetscapes Posts: 121
in EggHead Forum
I need it on the table by 5pm. It's 10:30am now. How long will it take to cook? Best method? What rub to use or not ? Please help! Merry Christmas to al
· Share on FacebookShare on Twitter

Comments

  • minniemoh
    minniemoh Posts: 2,145
    Do you have it tied up so it's nice and round? We went indirect at 250 on a 7.75 lb boneless yesterday. It was done in about 3 hrs and then we rested and seared. To total weight of the meat is not really a factor in cook time as it will cook based on the thickness of the roast. We did a short reverse sear and used Mrs. O'Leary's Cow Crust (recipe found on amazingribs.com). We have done a couple of these over the years and they always turn out great.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,227

    What @minniemoh said. 

    If you cook at 225 it could take up to 4 hours but probably less.  At 275 you can subtract 60-90 minutes.  Any good salt and pepper based rub is good.  We like Montreal Steak seasoning. 

    Good luck.  I'm doing the same thing on about the same timeframe - shooting for 4:30 or so. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    There are several ways to get there. Since time is of the essence, I will give you the fast way. Lightly sear the roast over direct heat. After the sear, sprinkle it with salt and pepper. I like to season after the sear as the rub stays on better in my opinion. Then roast it indirect at 325 degrees until your desired doneness. If you want to skip the sear, you can mimic its results by roasting indirect at 450 degrees for the first 15-20 minutes and then drop to 325 degrees to finish. I haven't narrowed down the time to the minute, but at 325 degrees you should be done in under 3 hours from take off to touch down. Sorry for the short answer, but sadly I'm at work. Good luck my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Chetscapes
    Chetscapes Posts: 121
    Thanks guys! I went reverse sear and started meat at 12 and finished at 5:30. Merry Christmas an many thanks for all the help
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    Looks like a winner to me my friend =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter

Categories