I cooked a 7 rib Prime Rib last night on the WSM. I had previously cooked a 6 + pounder 3 bone and, going by Chris’ suggestion of 19-23 minutes per pound (Cooking Topics), it cooked in 2 hours and 24 minutes, two minutes longer than the 23 minute per pound estimate, to reach 120º. So, using the same guidelines, a 13.56 pound roast should take between 4 hrs 17 min, to 5 hrs. 11 min. Counting back from 5 pm, when The Bride wanted to have dinner, I put it on at 11:22 am. And by 1:10 pm, less than two hours, the temperature probe said 111º. This couldn’t be, but a check with an instant read thermometer in several places confirmed this. Well, this sucker hit 120º in 2 hours and 38 minutes, three hours before dinner time. This time, I used TWO different instant read thermometers to double and triple check the temperature, and the all read about 120º. Still not believing it, using my new (Christmas present) Wüsthof, 10” hollow ground slicing knife, I cut into it and sure enough it was ready to pull and rest. I foiled it and wrapped it in a towel and after a half hour the temp was at 140º.
My only guess is, is that the height of a one rib roast is the same as the height of a 7 rib, the difference is the width, which, obviously made little difference. The cooking time is about the same length. I only have pictures of the fresh and herb rubbed meat. I never took pictures of the completed or carved roast as everyone turned too in panic mode to get all the rest of the food done. But everything did turn out perfect and we have a rib dinner set for tonight.
Is this in line with others who have cooked a 7 rib roast or is this an anomaly?
My only guess is, is that the height of a one rib roast is the same as the height of a 7 rib, the difference is the width, which, obviously made little difference. The cooking time is about the same length. I only have pictures of the fresh and herb rubbed meat. I never took pictures of the completed or carved roast as everyone turned too in panic mode to get all the rest of the food done. But everything did turn out perfect and we have a rib dinner set for tonight.
Is this in line with others who have cooked a 7 rib roast or is this an anomaly?