Dave Russell
TVWBB Honor Circle
This was a spur of the moment decision for Easter dinner, and we're going low in slow with this one to try to get a very evenly cooked roast. I'm just going to use a dalmation rub, and if ya'll think it's important to sear in the oven at the end, please let me know. Otherwise, I'm just going to smoke this thing til it's hopefully somewhere between medium rare and medium, and honestly, I'd rather it be closer to medium rare than medium. The folks that want it cooked more can either have the end slices or just stick their's in the microwave.
So, any ideas on how long for a 11 pound bone-in choice rib roast to reach 130* if cooking at 225-250? Does that sound like a good temp to pull at? Any advice would be greatly appreciated. I've only smoked one, and it was at roasting temps.
Thanks,
Dave
So, any ideas on how long for a 11 pound bone-in choice rib roast to reach 130* if cooking at 225-250? Does that sound like a good temp to pull at? Any advice would be greatly appreciated. I've only smoked one, and it was at roasting temps.
Thanks,
Dave