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In Reply to: Standing Rib Roast, 16 lbs posted by Chuck from WestGa on December 21, 2011 at 13:52:40:
I do the same roast, bone in or bone out, on my kettle... just fits between the charcoal baskets on each side. DOn't think its worth the high heat effort at first. I go around 300-325 dome temp for about 3 to 3.5 hrs and bingo. It will build a beautiful bark at that temp. ALso use mesquite or hickory chunks with the coals and it picks up plenty of smoke. I go to 125 for the whole 7-rib roast... let it stand for about 30. Beautiful.. Start with just Kosher salt, rough cracked pepper, a little granulated garlic, cayenne, rosemary.
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