MKEvenson
TVWBB Wizard
Well first off, Happy Thanksgiving to all. Hope your cookin' meets with much applause.
I am smokin' a 5lb and 7.5 lb standing rib roast in my 18.5 WSM tomorrow.
The plan is to cook between 275 and 300. I was going to do a low heat cook but decided that with many folks who may like their meat at different doneness I should go with higher heat. I figure about 30min/lb at that temp. I will put the smaller roast on 1 hr after the larger. I would really like an Au Jus but have read that most folks get very little drippings. I am eating next door and service will be between 5 and 6 pm, so I may have an hour extra hold time. If any of you masters have suggestions I would love to hear.
Happy Holliday smokin'
Mark
I am smokin' a 5lb and 7.5 lb standing rib roast in my 18.5 WSM tomorrow.
The plan is to cook between 275 and 300. I was going to do a low heat cook but decided that with many folks who may like their meat at different doneness I should go with higher heat. I figure about 30min/lb at that temp. I will put the smaller roast on 1 hr after the larger. I would really like an Au Jus but have read that most folks get very little drippings. I am eating next door and service will be between 5 and 6 pm, so I may have an hour extra hold time. If any of you masters have suggestions I would love to hear.
Happy Holliday smokin'
Mark
