Bryan Rice
TVWBB Super Fan
Hi All,
I am hosting a birthday party for a friend tomorrow evening, and I will be cooking up a 18.85 lb. standing rib roast that I have been dry aging for dinner. Yum. I will be roughly following the same technique that Chris chronicled here. I cooked one in my oven last Christmas following the Alton Brown recipe and it was magnificent.
Anyway, does anyone want to weigh in on how long this should take me (225 on WSM to 120, finish sear on kettle with indirect lump)?
I think it should take me a little under 6 and 1/2 hours on WSM plus the searing time. Is this an overestimate or does it sound about right?
As always, thanks!
P.S. Went to the Big Apple BBQ fest today - it would take less time to smoke my own ribs than wait in those lines - but I did watch Chris Lily chop up a pork shoulder. That was fun.
I am hosting a birthday party for a friend tomorrow evening, and I will be cooking up a 18.85 lb. standing rib roast that I have been dry aging for dinner. Yum. I will be roughly following the same technique that Chris chronicled here. I cooked one in my oven last Christmas following the Alton Brown recipe and it was magnificent.
Anyway, does anyone want to weigh in on how long this should take me (225 on WSM to 120, finish sear on kettle with indirect lump)?
I think it should take me a little under 6 and 1/2 hours on WSM plus the searing time. Is this an overestimate or does it sound about right?
As always, thanks!
P.S. Went to the Big Apple BBQ fest today - it would take less time to smoke my own ribs than wait in those lines - but I did watch Chris Lily chop up a pork shoulder. That was fun.