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I have a 5.5lb 3 rib standing rib roast. I want to cook it low & slow at 225F until it reaches 120F and then give it 15 minutes at 500F to brown it up. Then let it rest for 15-30 minutes while the rest of the meal is prepared.
Many of the resources I've checked always recommended not using cooking time, using temp. I TOTALLY GET IT. But I have seven people for Xmas dinner; I need to have some reasonable idea of how long it will take. I can't be off by an hour or so or people will get tired of waiting for dinner or it will rest too long and get cold.
Any guesses as to how long I should allow?
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