two standing rib roasts

[MattH]

Hi all,

I cooked a 13-lb. standing rib roast last week for Christmas (in the WSM), and it was such a hit that I'm going to do two more tonight for New Year's Eve. The two roasts for tonight are 10 lbs. and 13 lbs. With two roasts on at once, should I expect any major differences in the cook time (compared to cooking just one)? I realize the smaller one will cook more quickly, but I'm wondering how things will proceed with two roasts instead of just one.

Also, can I place one on each rack of the smoker? Is there any problem with the top one dripping on the bottom one? Finally, I'd like one roast to be medium to medium-well but I'd prefer the other roast to be medium-rare to medium. How should I time things? Should I put them on at the same time and pull one off first? Or should I put one on a bit after I start the other? If so, which should I start first: the smaller or the larger?

Thanks for all the great conversation on here. I hope you all have a happy new year!

Thanks again,
MH

 

[Pat McCreight]

Well I haven't cooked two rib roasts, but I'll try and offer some help since no one has chimed in. The cook time shouldn't be too different, aside from the fact that you're putting almost twice as much cold meat on in the beginning. It will take the smoker a little longer to recover back up to cooking temps, but once there it will be fine. You'll use more fuel, but that shouldn't be a problem either.

Yes you can put them on each of the racks, and no the drippings won't be a problem.

I haven't done a test, but I believe the bottom rack is cooler, especially if using a water pan, than the top rack. So maybe you should put the small one on the bottom rack, and the big one on the top rack. The big one will probably be more rare when the bottom one is done.

Let us know how it turns out. Do what I do and provide plenty of cocktails to your guests and they won't know/care if it doesn't turn out just right.

 

[MattH]

Hi Pat. Thanks for your input -- the roasts turned out great. I put the larger roast up top and the smaller one on the bottom. I had to add about ten hot coals two and a half hours in, and I pulled them off at 125 and 140. (The cooker ran between 315 and 350 the entire time.) I was pleasantly surprised that the timing worked so well and I was able to pull them off at the same time.

Funny you mentioned the cocktails -- one of the guests made the same comment. About 21 of the 23 pounds disappeared on NYEve, and a few people made leftover sandwiches last night, so they apparently had no complaints.

Thanks again for your help. Happy 2010!

MH