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1st Time Rib Roast

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    1st Time Rib Roast

    I am making a boneless rib roast on my WSM 22 for the first time. I have followed the recipe here step by step. After only 2 hours, the meat is at 100. It is approximately 12 Lbs. The smoker has run solid between 230 and 240. I am seriously worried. Dinner is not until six. I had figured at least five hours. Does a rib roast have a stall like other cuts of meat? I sure hope so. Any advice welcome and very appreciated.

    #2
    I have done numerous rib roasts on my Weber kettle using the Smokenator and the PartyQ. I have had time variances as well. Some animals are just more ornery than others. Did you take the bones off? Are you doing the reverse sear? I wouldn't sweat the time. Dinner can always be a little late. Rib roasts do not stall because you are only cooking to 135 (or 125 with the reverse sear).

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      #3
      Originally posted by FLBuckeye View Post
      I have done numerous rib roasts on my Weber kettle using the Smokenator and the PartyQ. I have had time variances as well. Some animals are just more ornery than others. Did you take the bones off? Are you doing the reverse sear? I wouldn't sweat the time. Dinner can always be a little late. Rib roasts do not stall because you are only cooking to 135 (or 125 with the reverse sear).
      I guess that makes me feel a bit better. Based on the recipe on this site, i was going to take it off at 115 to do the sear. I think i will let it go to maybe 125 and then hold in a cambro and sear just before we eat at 6 PM? Or should I just sear it in and put it in the box and leave it until 6:30. And yes... it is boneless.

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        #4
        Searing right before eating is better. Not uncommon for meats to initially climb in temp rather quickly. I see the same thing in sausage. It will look like them things are gonna get done in 2 hours, and the next thing I know I am entering hour 5.

        If you sear it, then "rest" it, you are asking for some serious carry-over cooking, and a softening of the bark/crust, that could negate what the sear accomplished, with respect to the exterior.
        Last edited by Jerod Broussard; April 4, 2015, 04:35 PM.

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        • maloff28
          maloff28 commented
          Editing a comment
          Thank you Jerod. It just kept climbing. No stall. I was expecting 5-6 hours (leaving extra time just in case) but it reached 130 after 3.5 hours and I dropped the smoker to ~200 for the last 45 minutes of that two hours. I took it off, wrapped it in foil and let it rest in a cooler packed with blankets. It came out great, it was just not as hot as I would have liked it to be by the time it was served.

        • Huskee
          Huskee commented
          Editing a comment
          maloff28, a quick re-sear on teh grill next time that happens can heat 'er back up quick.

          I had that happen on the last brisket I made. I planned a 14hr cook (including cambro hold), woke up at 3:30 and had it on the smoker at 4:30. Stupid thing was ready for the cambro at 10:30 am, already at 200 degrees in the point, the flat was there an hour earlier. I was dumbfounded. It happens when you least expect it and it can really mess with your plans.

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