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Old 12-20-2008, 11:35 AM   #1
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Rib Roast Question

Question fer yall. I知 cooking a 14.5 pound rib roast indirect on the gas grill today and I値l be using the rotisserie, appox how many hours for med rare? The Weber grill guide say痴 1 to 1.5 hours per pound but I知 thinking it would come out dry. The plan is to eat around 7:30. Thanks in advance and I値l make sure to take pics and write up a report.
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Old 12-20-2008, 11:56 AM   #2
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Toby

I've cooked a lot of rib roasts on the WSM at 350 to 375 with an empty water pan and all the vents wide open. The biggest I've done was an eight pounder. They seemed to take about a half hour a pound, but I always had a probe in 'em went by temp and not time.

I looked at TVWB and Chris A "Estimated cooking time is 20-28 minutes per pound, depending on factors such as the size of the roast, how hot the cooker is running, what type of fuel is used, and weather conditions, but my experience has been 19-23 minutes per pound with roasts like this one." He's got some good instructions at: http://virtualweberbullet.com/ribroast1.html

Of course, none of this is responsive to your question about time on a gasser using a roti. I'd stop it and check the temp a lot near the end.
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Old 12-20-2008, 12:38 PM   #3
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I agree with the estimate of 20 - 28 minutes per pound. Thats assuming a cook temp of about 350*. Give it a little extra time so that it has time to sit before carving it up.
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Old 12-20-2008, 03:01 PM   #4
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Dang that must be a whopper of a gas grill to be able to rotess a big roast indirect. Seems like with the limited amount of rotessing I have done the dripping fat hitting the fire was a big part of the flavor component sorta as with direct cooking. Whut am I missing here? Thanks.

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Old 12-20-2008, 03:35 PM   #5
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BW, I pull the grill racks off then put a drip pan on the flavorizer bars and let it go. The first time I did this I didn't use a drip pan and had a big old fire going. I'll make sure to take picks as I move forward.
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Old 12-20-2008, 04:38 PM   #6
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Ok gotcha I think. On my gasser a big Sams pan with water in it will just fit on top of the burners which requires the removal of the grate and cooking on the little half grate which is mounted on the lid and pivots into place up high when you shut the lid. Only time I have used the system is for brisket laid out flat and it works fairly well..cept it dont tend to be able to get much smoke flavor on it. About all I have twirled is barnyard avians. Kept the fire as low as it would go. Seemed like the dripping grease purty well kept itself consumed by the fire as it dripped. Guess one of the fat rib roasts put out much mo flammable products than do birds. Sure the brisket woulda bursted into flames without the drip pan. Breathlessly awaiting the pics.

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Old 12-21-2008, 11:42 AM   #7
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So here痴 the cook and it turned out pretty good IMOP. The rib roast was 14.5 pounds, I kept it very simple and only used salt, pepper and garlic and it cooked at a temp between 325 & 350, for approx 4 hours on my Weber gasser using the rotisserie.















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Old 12-21-2008, 12:13 PM   #8
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all I can say is wow.
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Old 12-21-2008, 12:27 PM   #9
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What part of TO were you in again!?!?!?

Very nice.
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Old 12-21-2008, 12:34 PM   #10
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Very well done. How long did it take?
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Old 12-21-2008, 01:04 PM   #11
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Looks great. Good job.

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Old 12-21-2008, 01:10 PM   #12
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Very nice !
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Old 12-21-2008, 01:14 PM   #13
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Cooked PERFECT!
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Old 12-21-2008, 02:45 PM   #14
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Oh my, that looks good.

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Old 12-21-2008, 06:00 PM   #15
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If it tasted as good as it looks it was great
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Old 12-22-2008, 04:51 AM   #16
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I gotta try that sometime! That looks awesome!
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Old 12-22-2008, 08:44 AM   #17
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Looks awesome !
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Old 12-22-2008, 11:32 AM   #18
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I think I need to get a rotissorie.....thats makin me drool!!
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