JohnDS
Well-known member
Hey guys. I've done brisket, pork shoulders, pork ribs, beef ribs, rib eye steaks, chicken wings/thighs/breasts/whole chickens, roast beefs, chuck roasts.
I have never attempted a rib roast. This baby is prime and about 2ft long, maybe 2.5ft long. I'm asked to cook this thing for Christmas dinner and I'm a little nervous about the timing and the rub or seasoning.
1) I have no idea what to season it with.
2) I have no idea how long this thing will take at 225.
3) I have no idea how to keep it hot after it's done, since the dinner is 15min away. Does the cooler trick work for a roast that's only being cooked until 125°F? I'm thinking after it's done, to reverse sear it in a 550°F oven before I leave to bring it and then put in cooler to keep hot. Or maybe when I get there do the 550 trick?
I need to get all this right. Please help. Right now it's frozen in the basement. I'm thinking 4-6hrs per pound to thaw in fridge? Correct?
Thanks.
I have never attempted a rib roast. This baby is prime and about 2ft long, maybe 2.5ft long. I'm asked to cook this thing for Christmas dinner and I'm a little nervous about the timing and the rub or seasoning.
1) I have no idea what to season it with.
2) I have no idea how long this thing will take at 225.
3) I have no idea how to keep it hot after it's done, since the dinner is 15min away. Does the cooler trick work for a roast that's only being cooked until 125°F? I'm thinking after it's done, to reverse sear it in a 550°F oven before I leave to bring it and then put in cooler to keep hot. Or maybe when I get there do the 550 trick?
I need to get all this right. Please help. Right now it's frozen in the basement. I'm thinking 4-6hrs per pound to thaw in fridge? Correct?
Thanks.