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Rib Roast - Start on MES, finish in oven?

post #1 of 5
Thread Starter 
I'm cooking a rib roast for dinner and want smoke flavor. I would like to start it on the MES and finish it in the oven.

Plan is to smoke for 2 hours on the MES at 240* and then move to the oven for the remainder for temp control.

Will 2 hours give enough flavor?


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post #2 of 5

You can, but why? Rib roasts don't take that long to cook in the smoker. I'd let it go the entire time. You probably will be looking at 4-5 hours depending on the thickness.

post #3 of 5
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

You can, but why? Rib roasts don't take that long to cook in the smoker. I'd let it go the entire time. You probably will be looking at 4-5 hours depending on the thickness.

More control over the temperature.


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post #4 of 5

You can do that, but I like to give mine light smoke the whole time, which is about 4-5 hours, like Case said.

 

If you can control the temp for 2 hours in your MES, you can do it for 4-5 hours.

 

Below are two of my favorites:

 

Smoked Prime Rib (My Best Ever)    
 
 
 
Bear
 
post #5 of 5
Quote:
Originally Posted by Smoking in Ft. Collins View Post


More control over the temperature.


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Why do you need "more control of the temperature" over what the MES can provide ??

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