HELP! Standing rib roast and Turkey cook for T-Day I have some questions???


 
V

Vince B

TVWBB Pro
Hey guys I'm making a 7.25 rib roast and a 12.25 fresh BB turkey on Thursday. I'm doing both using recipe's from the site here. The turkey using this method http://www.virtualweberbullet.com/turkey6.html and the rib roast using this method. http://www.virtualweberbullet.com/ribroast1.html

While doing some research I found that with the two pieces on the 18WSM will actually cook at the same temp. Also I think that the time of the two will be very close to the same. The rib roast on the wsm will be a first and I am really excited to say the least!

I planned on cooking with a mix of lump and blue bag K @ 350*. Not sure on the wood type yet. I do have some hickory chunks, apple chips, cherry chips, maple chips and some Jack Daniels whiskey barrel oak chips. Not sure how chips will do in this type of cook and for the life of me I can not find chunks of the fruit woods here in the Chicago area. I guess I could do the foiled balls with chips in them.

My questions are what type of wood would be best?

Will it be ok to do both of these at the same time and which do I put on top and bottom? I was thinking turkey on the bottom with clay saucer in the pan foiled and the standing rib roast on top with the bones attached/tied.

Do you think they will cook well together and will I have any issues trying to start both at the same time?

Do I need to take the turkey and the roast and let them get up to room temp or just toss them on? I think in the past I let the rib roast sit out for a couple hours before it went into the oven.

Last night I brined the cook and then the turkey so that part is done. Tonight we will work on getting the sides ready so I will just have to reheat them and then put then in the oven to stay warm until we are ready to eat. I plan on letting the two cuts rest for 20 minutes or so before carving and I have plenty of predinner snacks for quests to eat while I get everything ready.

What are your thoughts? Anything you would change? Ideas? All feed back is welcomed and very much appreciated. Thank you very much and have a great holiday. Vince
 
I have no idea what I'm talking about but I am opinionated.
I would let them out of the fridge for 1/2 hour or more before putting on the cooker.
I would put the turkey on the bottom and the roast in a Aluminum pan on the top rack.
I'm not to sure about the different meats juices dripping from one to the other.
Hopefully someone with real knowledge will chime in on that one.

I lika apple wood my self, and I have apple trees, so I have no experience with the other woods. I'm sure Apple will be good with both of those meats.

Good luck and Happy Thanksgiving,
Dave
 
I think the Rib Roast would take slightly longer to cook than the Turkey myself. Just did a Rib Roast on Monday. It was 7 LBS and went on the smoker at 2:15pm at 275 degrees. At 7:15 I took the pictures of the finished plate. The procedure was closer to the Alton Brown method, cook at low heat (275) until done (135 top of Medium rare because of sharing with neighbours and their preference) then blast at 500 degrees for about 10-15 minutes. Here is a link to some pictures I posted:
http://www.facebook.com/album....subject=Thanksgiving

What may not be apparent is that inside the pan that the roast is sitting in is a raised grid on the bottom that keeps the roast off the bottom of the pan and lets the juices collect without burning off.

I go with a blend of apple and maybe hickory and use about 1/2 of what you see I have in the smoker, mine was good but had more smoke flavor than I'd of prefer.

Stack Roast over Bird but don't let the juices drip down on the turkey, Beef flavor doesn't "enhance" the flavor of turkey.

As far as rest time more like 30 minutes would be better in my opinion. You'll have to watch out on the bird to make sure that the edges (especially dark meat) don't get done too quickly and dry out during the cook.

Have fun and enjoy the day!
 
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