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

FTC Standing Rib Roast?

Steve0
Steve0 Posts: 73
in EggHead Forum
Im cooking two standing rib roasts tonight, one just under 8lbs and one just under 7lbs.  Plan is to cook them to medium and then they will take a drive to the in laws (30 min) for dinner.  

Is is it possible to FTC the roasts for an hour or so or do I need to time it and hope for the best?
· Share on FacebookShare on Twitter

Comments

  • piney
    piney Posts: 1,478
    Yes I have FTC standing rib with great results
    Lenoir, N.C.
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    Yes, you can. However, don't wrap it right away when you pull it off. If you do carryover cooking can overcook it while it's in the cooler. Wait for 15-20 minutes or so until the temp stops climbing before wrapping. How long carryover cooking will continue will depend on a variety of factors such as cooking temp, boneless or bone-in, size of the roast, etc. Just monitor the temp after pulling it off the egg and wait to wrap until it stops climbing.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • Steve0
    Steve0 Posts: 73
    Thanks for the tip!  They are both bone in.  I'm planning on 225 till it hits 120 then sear.  Will the FTC allow me to pull two hours prior?  I've only done the FTC with brisket and pork shoulder/butt
    · Share on FacebookShare on Twitter
  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    You can leave it unwrapped on a table for an hour to rest with no issues. So two hours in a cooler is entirely doable

    be very careful not to wrap in foil right away, it it will keep cooking
    · Share on FacebookShare on Twitter
  • Steve0
    Steve0 Posts: 73
    I appreciate the responses.  I was just planning on pulling and FTC, not letting it settle.

    on a side note, am I correct for 30min per pound indirect at 225 to get up to 120?
    · Share on FacebookShare on Twitter
  • piney
    piney Posts: 1,478
    that will be close. I just did 2 roast at Christmas and that is pretty close to what they ran. One I served right away and the other one I loosely tented for 30min, then FTC for a couple hours, it turned out great.
    Lenoir, N.C.
    · Share on FacebookShare on Twitter
  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    I would skip the sear myself. But up to you. You are adding the most intense heat moments before you FTC. If you don't let it rest it will be overcooked when you get there. You will still have a crust at 225-250. With less work and no blackening, and no risk of the fat cap sticking to the grid and pulling off

    up to you. But FTC right away will soften the crust and encourage extended carryover
    · Share on FacebookShare on Twitter

Categories