Ernest Buckley
TVWBB Fan
I`m considering smoking a rib roast for Easter.
(I searched this site but couldn`t find anything so I apologize beforehand if this is a repeat post)
Several questions:
1) I`m looking at smoking a 5-6 bone rib roast for 15 people... Is this enough or should I get something bigger?
2) How long would you suggest I smoke a 5/6 or 7/8? (My crowd prefers food on the medium well side...)
3) What wood would you suggest?
4) Any rubs you would suggest?
Part of my dilemma is that I work on Sunday mornings so I want to do as much prep ahead of time and start the smoke in the morning around 6:30a/7a so its done for 2p-3p.
Any suggestions are appreciated.
Thanks,
EB
(I searched this site but couldn`t find anything so I apologize beforehand if this is a repeat post)
Several questions:
1) I`m looking at smoking a 5-6 bone rib roast for 15 people... Is this enough or should I get something bigger?
2) How long would you suggest I smoke a 5/6 or 7/8? (My crowd prefers food on the medium well side...)
3) What wood would you suggest?
4) Any rubs you would suggest?
Part of my dilemma is that I work on Sunday mornings so I want to do as much prep ahead of time and start the smoke in the morning around 6:30a/7a so its done for 2p-3p.
Any suggestions are appreciated.
Thanks,
EB