Jamie Mathews
TVWBB Member
I have a 16 pound, bone in, rib roast. Sedveral recipes here said to figure cooking time of around 20 minutes a pound with dome temp of about 350 - 375. I'm pretty good at math, so I figure abit more than 5 hours.
I told my family that food would be served at 2 PM today. I got my 26.75 inch kettle locked in at a dome temp of 350, my probe thermometer said grate temp was 315. Temp in ,middle of roast when I put it on, was 48 degrees.
It's just about 11 AM, been cooking for 2.5 hours, grill temp has not fluctuated more than 10 degrees. My internal roast temp is already 114 degrees. At this rate, I'll be taking this thing off more than 2 hours before mealtime.
Any advice? Do I still take it off as planned, at internal temp of 120? How do I keep it warm for 2 hours without cooking further? And for future education, why did this thing cook in half the time? I live in Connecticut, it's no warmer than 35 degrees outside, I don't live on the equator.
Hope I don't ruin this thing...
I told my family that food would be served at 2 PM today. I got my 26.75 inch kettle locked in at a dome temp of 350, my probe thermometer said grate temp was 315. Temp in ,middle of roast when I put it on, was 48 degrees.
It's just about 11 AM, been cooking for 2.5 hours, grill temp has not fluctuated more than 10 degrees. My internal roast temp is already 114 degrees. At this rate, I'll be taking this thing off more than 2 hours before mealtime.
Any advice? Do I still take it off as planned, at internal temp of 120? How do I keep it warm for 2 hours without cooking further? And for future education, why did this thing cook in half the time? I live in Connecticut, it's no warmer than 35 degrees outside, I don't live on the equator.
Hope I don't ruin this thing...