Well, my wife just gave me her Christmas mandate to cook a standing rib roast. I haven’t done one yet. Uh oh! I have some questions if some good folks here can help me out.
1) I’ll be serving 7 adults (so far). How much should I buy?
2.) What do I cook it on? I have a 22†Weber Kettle with S-N-S; a Weber 4 burner Genesis II gas grill; an 18†WSM.
3) Cooking temp? I would guess the WSM will be eliminated.
4) Standing rib roast is great presentation but do I really want to go with the bones?
5) Serving temp? I know this depends on the person. But I can’t imagine going over 130, 135 tops? Should it come off the grill before reaching serving temp?
6) Should it rest before slicing and how long?
Sorry. I know I’m asking a lot. I’ll probably have more. And I’m sure this subject has already been well covered. If so, I apologize for digging up old bones.
1) I’ll be serving 7 adults (so far). How much should I buy?
2.) What do I cook it on? I have a 22†Weber Kettle with S-N-S; a Weber 4 burner Genesis II gas grill; an 18†WSM.
3) Cooking temp? I would guess the WSM will be eliminated.
4) Standing rib roast is great presentation but do I really want to go with the bones?
5) Serving temp? I know this depends on the person. But I can’t imagine going over 130, 135 tops? Should it come off the grill before reaching serving temp?
6) Should it rest before slicing and how long?
Sorry. I know I’m asking a lot. I’ll probably have more. And I’m sure this subject has already been well covered. If so, I apologize for digging up old bones.
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