Cook time question

SmokeyLopey · May 2019

I'm cooking a large bone out rib roast this afternoon and wonder how you all accurately plan for dinner time. According to what I read, my 10lb roast should take between 1 3/4 and 2 1/2 hours to cook...with a 20min rest at the end. 2.5 hrs? 3? I will be cooking indirect at 325-350°. Thanks, in advance.

jtcBoynton · May 2019

Cooking time depends on thickness, not weight. Once above a three rib, a rib roast timing is the same. I prefer to not cook at such a high temp - you get a more even cook at lower temps.

See the following for a good explanation.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts

Just in case you skim the material, the specific answer to you question is:
"if air temp at the level of the meat is 225 to 250°F, estimate about 30 minutes per inch in diameter plus 20 minutes to sear at the end of the cook, about 5 minutes on each of the four sides. That means for a 4" thick roast, cooking should take about 2 hours of indirect cooking, plus about 20 minutes searing over direct heat."

If you cook at higher temps this timing will not work for you.

lousubcap · May 2019

To late for this reading assignment today but worth it downstream:

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html Enjoy the cook and results.

SmokeyLopey · May 2019

Thanks, guys. What I wasn't clear in asking is how you deal with getting sides to finish abt the time as your meat...given the range of possible finishing times. This seems particularly important as this meet temp appears to climb a good bit at rest...and can become less edible if left too long waiting on veggies, etc.

bgebrent · May 2019

The rest time for that kind of meat, can go 30 minutes plus. That’s when you finish any sides. While your protein is resting, you make your sides.

SmokeyLopey · May 2019

lousubcap · May 2019

Now that is a great result. Whatever info you digested or discarded served you extremely well. Congrats on nailing that cook. Most impressive. Dang-!

jtcBoynton · May 2019

SmokeyLopey said:

Thanks, guys. What I wasn't clear in asking is how you deal with getting sides to finish abt the time as your meat...given the range of possible finishing times. This seems particularly important as this meet temp appears to climb a good bit at rest...and can become less edible if left too long waiting on veggies, etc.

The higher the cook time, the greater the temp climb at rest. Another reason to roast at low temps.