Rib Roast Question

[Phil Perrin]

I have a question about rib roasts. My wife wants one for Valentines dinner. Whats a good guideline for lbs per hour? I've seen recipes for both low/slow and high heat,but no time lines. As always,any info is greatly appreciated. Thanks

 

[Pat Smith]

Phil - I do mine at about 325 - 350* and use about 18 minutes a pound as a guideline, but I cheat and use a remote thermometer.

One hint - if your roast was frozen, make SURE it's fully thawed. The last one I did I cooked at 350 for two hours. It should have been nearing 130 in the center but when I checked it, it was only about 75 in the center! The center had still been frozen when I started cooking.

I had to do some quick knife work and slice the roast into steaks and finish them off that way.

Still mighty tasty, but wasn't what I started out to do!

Pat

 

[Matt_G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
I have a question about rib roasts. My wife wants one for Valentines dinner. Whats a good guideline for lbs per hour? I've seen recipes for both low/slow and high heat,but no time lines. As always,any info is greatly appreciated. Thanks </div></BLOCKQUOTE>

At 375-400 mine have taken about 25-30 min/pound to get to T=125 internal. Add a half-hour of rest time in foil too where T will jump 10+ degrees.
Of course as Pat said, use a probe thermometer to monitor your temps as you go.

edit: my roasts were all about 4-5 pounds and took about 2 hours, it is probably inappropriate to generalize to much larger roasts.

 

[Phil Hartcher]

Hi Phil
In the absence of any other replies I will give you my thoughts based on my experiences. I do a lot of roasts of all different types of meat and different cuts.
The only way to start to be able to tell if the meat is cooked is to measure the internal temperature. This will tell if it is cooked. The degree of doneness (tenderness and juiciness) will depend on how it got to that temperature, how long it took and what changes happened to the meat and fat. One of the reasons for low and slow is so that the cells in the meat do not expand and split releasing their juices, also to allow the fat cells to melt and render down imparting their flavor through the meat.

Roasting should be done at about 350F – 450F depending on many factors. As a general rule to cook beef or lamb about 4 – 5” in diameter to medium I like to do it at about 375F and it should take about 80 – 100 minutes for planning purposes. The internal temperature will tell me when it is cooked, generally at about the 80 minute mark which gives me 20 minutes resting time. I measure the height in centimeters and allow about 8-12 minutes per centimeter cooking time, the time factor will depend on the type of meat and the finish (rare, medium, well). The digital thermometer tells me the actual internal temp and when to take it off the heat. The reason for the height/size is that this will give you a guide as to how long it will take for the heat to penetrate into the centre - weight is not a good guide.

My favourite way for a standing rib roast is to Sear all sides for 2 – 3 minutes per side and then roast for about 25 minutes until the internal temp is 155F and then rest for 20 minutes wrapped in foil and covered with a couple of old towels in an esky (cooler box).
This will keep it as hot as what it was when it came off the BBQ and allow it to relax and become more tender.

There are scientific explanations on the different reactions that occur and at what temperatures and why, suffice to say as long as you have a method that works for you.

Edit - by the time I finished there were 2 other replies.
Hope this helps, regards

 

[Scott M]

Hey Phil,

I smoked a standing rib roast for this past Christmas. Had a 7lb bone in and it took about 2 1/2 hours, - so probably right around 20 minutes per lb for high heat (350°-400°).

 

[Phil Perrin]

As always,thanks for all the info guys! I think I'm going to try low and slow on saturday. I'll let you know how it turns out.

 

[Mike R. (Heyworth)]

For me, I like to do them hot, 375 for sure. In my mind, any meat that is tender enough for steaks, doesn't need low and slow to help it tenderize. The last one that I did was a 4 pounder, and I seared it first on all sides, maybe 2 minutes per side, then I cook at 375-395 for maybe 20-25 mins and it was just how I liked it. I rested for about 15 minutes under foil, and we ate like pigs. Perfect medium rare and extremely juicy.

 

[Phil Perrin]

OK. I may have to do the HH. One of these days I'm gonna get a kettle,but for now I'm gonna do it on the gasser with the smoke box. Thanks again for all the input.

 

[Chuck R]

I have seen 1 ½ to 2 hours per pound, however, I’ve done 3 and seven bone roasts that took about the same time. I figured the thickness is the same but the length is different, but you are cooking for thickness.

3 rib Standing Rib Roast, 6.17 lbs. Lit two full chimneys of lump then dumped into charcoal ring. Used dry water pan. Heated grill to 420, put meat on, reduced to 350. Put 5 oz each of cherry and apple smike wood on coals. Cook time, 2 hrs and 24 minutes. Finished meat temp 120. Pulled meat and tented with foil for 30 minutes.

7 rib Standing Rib Roast, 13.53 lbs. Lit two full chimneys of lump then dumped into charcoal ring. Used dry water pan. Heated grill to 420, put meat on, reduced to 350. Put 5 oz each of cherry and apple smike wood on coals. Cook time, 2 hrs and 38 minutes. Finished meat temp 120. Pulled meat and tented with foil for 30 minutes.

 

[Steve W in NC]

I am new to the WSM but I have smoked numerous rib roasts on the Brinkman smoker. For the smoke wood I use one handfull of mesquite and two handfulls of Jack Daniels oak barrel soaked in water for 30 minutes, drained, then placed in aluminun foil with a few holes poked into top.

For timing I use the following:
5.25 pounder = 2.5 hours
6.25 pounder = 3 hours
10 pounder = 4 hours

Be sure to use an internal meat thermometer. Remove about 5 degrees before your final desired temp and rest for 20 minutes covered by foil. I want a serving temp of 130 to 132 for medium rare.