Standing rib roast times in the wsm

[Ron Snarski]

Good morning everyone, I am going to break in the WSM today. I am doing a rack of ribs and a standing rib roast. The roast is small and weighs 3 1/2 lbs. any idea what temps and times I should be looking at today?
I am looking to make this our main dinner course and want your thought on when I should start the smoking.
Thanks in advance
Ron

 

[Len Dennis]

Ribs about 4-5 hr at 225. Do them first, put into foil & cooler when done/bump the heat up for the roast (Rib roast has little fat and is tender compared to ribs). "High" temp is best==>325 and about 20 min/lb. (same as a regular oven--just using smoke is the difference).

When the roast's done, you're done

 

[Ron Snarski]

Ok, that is what I read in the cooking topics section, but wasnt aware such a large piece of meat will cook in an hour..lol
thanks, ill take pics!

 

[JimH TX]

Len has got it covered. A standing rib roast is one of the few things I use a thermometer on.