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Cooking time for a rib roast

Unknown
Unknown
edited November -0001 in EggHead Forum
Does anybody know an estimated time it takes to cook a 4 1/2 pound rib roast on the BGE at 225-250 degrees? I'm shooting for medium rare and was just wondering so I can plan the time we eat accordingly. Any help would be greatly appreciated.
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Comments

  • Darnoc
    Darnoc Posts: 2,661
    Code-mx4,
    Cook indirect at 325/350 for that size of beef.Usually 15-20 minutes per pound.Will be about two hours.Internal temperature of 135 for medium rare.
    LOL
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  • Darnoc
    Darnoc Posts: 2,661
    darnoc,
    I failed to mention that it goes in bone side down.The temps you mentioned are not high enough to have good results.
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  • thirdeye
    thirdeye Posts: 7,428
    7c5d8921.jpg
    <p />Code-mx4,[p]There are several regulars who cook standing rib roasts around 250°, some with a pre-sear and some with a post sear, the one in the picture was done at 225°. I hope they will jump in because admittidly, I am the worst one for guesstimating times. The resting time will be the thing that saves you as they can rest for an hour in a cooler with no problem. Just for grins, I'm going to say 22 minutes/pound or 100 minutes on the grill, and I am open to correction from folks who pay more attention to time.[p]Temp is more important than time so what I ALWAYS do is poke them with a cable thermometer after the first hour and then adjust my pit temp up or down to jive with my estimated finish temp and seating time (allowing a 20 minute rest minimum). [p]I have one just under 4 pounds that I'm doing tonight. I am going to try a direct cook on a raised grate at 225°, hoping to avoid the end sear.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Darnoc
    Darnoc Posts: 2,661
    thirdeye,
    Good input.The thermometer never lies.I just thought a higher temp would give a better crust on the finished product.But you can never stop the learning process,as I have not cooked rib eye at that low of a temp.Thanks for the info.
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  • thirdeye
    thirdeye Posts: 7,428
    6b0f19bd.jpg
    <p />darnoc,[p]I'm a big fan of the end sear because 1. I don't have to ramp the Egg back down to cooking temps; and 2. I can rest the roast as needed, then do the sear 10 minutes before carving; and 3. The surface flavors that develop slowly throughout the cook are wonderful. [p]This is what mine look like at 125° internal, but without the end sear, so you can see they don't need more than a "crisp up". I actually prefer doing the sear in a 500° oven, but a hot Egg works too.[p]For the most part, the low pit temp gives me a very even doneness.[p]On tonight's direct cook I hope to develop a good crust without the need for an end sear. We'll see....[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • thirdeye
    thirdeye Posts: 7,428
    Well, I'm glad I used the word guesstimate. LOL[p]On tonight's cook I bumped the cooking temp to 250° and my 4 pounder took 35 minutes/pound to get to 130° internal.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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