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In Reply to: 18 lb. Rib Roast on the Smoker posted by Scott in FM, TX on December 23, 2012 at 10:59:49:
I haven't done a lot of rib roast but also have a large one to do. I am thinking that since the heat penetrates from the sides as well as the ends that is shouldn't take the same per hour that a shorter roast takes per pound. If it were a sphere or a cube with equal penetration from all sides then I would think the mass would proportionally increase cook time, but since it is more like a tube it should cook more quickly.
Am I all wet? I haven't done a large roast so I am not sure. I actually plan to do mine on a rotis on a kettle using indirect heat, but higher than 225. Also mine is boneless (it is what Sam's had)
Some of you experienced rib roast cookers help me out.
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