<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Cardoza:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rickc:
Just wondering if anyone has any advice about smoking a ham and standing rib roast together??
The has is precooked spiral from costco--advise on a wood that would work for both would be great along with time per lb!
Happy Holidays and thanks for a great board that has made every cook I have done a success! </div></BLOCKQUOTE>
I like to cook my rib roasts between 200-250* until they reach 118* then tent with foil and let the internal temp rise a bit while I crank up the heat to finish the roast with a sear to get a nice crust until the internal temp hits between 130-135*. This process will give you a nice medium rare throughout the roast.
You can cook the ham at the above temps, but the precooked spiral hams will dry fairly quick. So what I would suggest if you want to add smoke to it, do so during the first 15-20 minutes of cooking. Put the ham in an aluminum pan, smoke for 15-20 minutes, then wrap in foil and cook until you get an internal temp around 120*. Remember all you want to do is heat the ham, not cook it.
Since you will need access to the ham during the cook I would put the rib roast on the bottom grate and the ham on the top.
Pecan would be my choice of wood, but a nice mild fruit wood would also work nice. </div></BLOCKQUOTE>
Larry, what ar your thoughts on using cherry wood for a rib roast? I am doing one tomorrow and don't want to overpower the roast with too much smoke. </div></BLOCKQUOTE>
Cherry would be great! Cherry is pretty mild and will not over power at all.
