Need some rib roast advice


 
M

Matt Grabill

TVWBB Fan
Doing a 9lb rib roast on the rotisserie that Santa brought me ! I'm doing it on my Performer charcoal and wanted to ask you all for a little help.
My butcher deboned it,trimmed it,and trussed the roast back on the bones,looks great.What internal temp am I shooting for to get medium rare and about how long should this take? Also, what temp should I keep the kettle at? Gonna throw a little apple wood in too. Thanks in advance
 
Matt.
I would take it to 130f/135f for medium rare. Maybe pull it at 130f foil it & it will continue to cook for a wee while, (carry over), while it rests.
As far as pit temp is concerned, 300f/320f. This is the temp I use when cooking rib roasts in the oven.
 
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