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14 lbs Boneless Rib Roast

post #1 of 3
Thread Starter 

Hello all, I will be cooking a 14 lbs boneless rib roast on my green egg.  Any time/temp suggestions, recipes, or past experiences would be greatly appreciated.  

post #2 of 3
Thread Starter 

I do know that I will be taking it off at +-120 degrees, I guess my question is temp and approximate time

post #3 of 3

Welcome to SMF glad you joined us

I like to keep the spices simple and let the good cut of meat speak for itself. I rub it with EVOO then apply salt, pepper, garlic sometimes I add Rosemary sometimes not. Smoke it at 225 or so. I take it off at 130 for rare, 135 for med rare, and 140 for med then wrap in foil for 15-20 minutes the temps will continue to climb during this time then take out and slice. Always cook to temp and not by time but I figure around 20 minutes per lb for a ballpark figure

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