Planning on smoking a 18lb bone in rib roast on my Green Mountain Pellet smoker, then reverse sear. Shooting for rare to med rare. Roast is 5-6†in diameter. Need guide on times and temperatures. Thinking of smoking at 250.
No cooking times for this really written in stone.
Go for an inside temp of 130 for rare at least.
I've never done a bone in rib roast but have done sirloin tips and rounds, I find its usually 2-3 hours depending on how big the roast is.
Usually smoke mine on a BKK at 270-300.
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