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should I split a 14 lb rib roast (boneless)?

post #1 of 9
Thread Starter 

I picked up a 14 lb rib roast that i will be placing in the MES30 on Christmas day.  It is going to be a tight fit. Would I be better off cutting the roast in half before smoking to lower the cook time and eliminate having to cram it in the smoker, or does the meat cook better when whole?

post #2 of 9
Quote:
Originally Posted by mrad View Post
 

I picked up a 14 lb rib roast that i will be placing in the MES30 on Christmas day.  It is going to be a tight fit. Would I be better off cutting the roast in half before smoking to lower the cook time and eliminate having to cram it in the smoker, or does the meat cook better when whole?


If it doesn't fit you can split it, but it won't change the cook time.

 

A piece of meat like a Rib Roast goes by thickness, not weight.

 

The 2 pieces will be the same thickness cut in half or in one piece.

 

 

Bear

post #3 of 9
Quote:
Originally Posted by Bearcarver View Post
 


If it doesn't fit you can split it, but it won't change the cook time.

 

A piece of meat like a Rib Roast goes by thickness, not weight.

 

The 2 pieces will be the same thickness cut in half or in one piece.

 

Bear

Also:

The only difference will be the whole one has two ends, and split in half will give you 4 ends.

 

Bear

post #4 of 9

I agree with Bear!!  Reinhard

post #5 of 9
I think two small poeces will cook fast than one large one. But besides giving you 4 ends, it will also help to get the middle(s) done without drying out the ends.
post #6 of 9
Quote:
Originally Posted by Bama BBQ View Post

I think two small poeces will cook fast than one large one. But besides giving you 4 ends, it will also help to get the middle(s) done without drying out the ends.

 

That would be true if the two pieces, after cut, end up shorter in length than they are in thickness, but I think a 14 pound Rib Roast is more than twice as long as it is thick. The heat would get to center through the shortest route, and in this case that would be through the thickness, whether it be one 14 pound roast, or two 7 pound roasts.

Either way the ends shouldn't dry out.

 

Bear

post #7 of 9
Quote:
Originally Posted by Bama BBQ View Post

I think two small poeces will cook fast than one large one. But besides giving you 4 ends, it will also help to get the middle(s) done without drying out the ends.

 

 

Quote:
Originally Posted by Bearcarver View Post
 

 

That would be true if the two pieces, after cut, end up shorter in length than they are in thickness, but I think a 14 pound Rib Roast is more than twice as long as it is thick. The heat would get to center through the shortest route, and in this case that would be through the thickness, whether it be one 14 pound roast, or two 7 pound roasts.

Either way the ends shouldn't dry out.

 

Bear

 

 

 

Yep yep, Bear is spot on as usual.   

post #8 of 9
Quote:
Originally Posted by Bearcarver View Post

Quote:
Originally Posted by Bama BBQ View Post

I think two small poeces will cook fast than one large one. But besides giving you 4 ends, it will also help to get the middle(s) done without drying out the ends.

 

That would be true if the two pieces, after cut, end up shorter in length than they are in thickness, but I think a 14 pound Rib Roast is more than twice as long as it is thick. The heat would get to center through the shortest route, and in this case that would be through the thickness, whether it be one 14 pound roast, or two 7 pound roasts.

Either way the ends shouldn't dry out.

 

Bear


Good point. Cut it in thirds! LOL

Merry Christmas.
post #9 of 9

I've learned to listen to Bear! Hope it came out GREAT!

Merry Christmas

Scott

Hampton, VA

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