I will be cooking a 4 1/2lb standing rib roast this weekend. I saw on here where it said approximately 15 minutes per pound. So that would put this one at about 70-80 minutes for medium rare. Because of the short cooking time, would I be better off cooking indirect heat on my 22" kettle? Or would it still be better to cook it on my 14" WSM? Thanks!
Standing Rib Roast
- Thread starter J Golden
- Start date
Timothy F. Lewis
TVWBB 1-Star Olympian
J., I have done them indirect using that equation (time x weight) with wonderful results! Now, that said take a look at the "Photo Gallery" under "Not a standing rib roast" or something to that effect, I'm sure the pictures will make you sctarth your head over which method to use but, the next time I stand up to the boss about the feast protein, I'm spinning!
Six of one, half dozen of the other...but I favor the WSM, of course.
