- Joined Mar 21, 2011
I am making a boneless rib roast on my WSM 22 for the first time. I have followed Meathead's recipe step by step. After only 2 hours, the meat is at 100. It is approximately 12 Lbs. The smoker has run solid between 230 and 240. I am seriously worried. Dinner is not until six. I had figured at least five hours. Does a rib roast have a stall like other cuts of meat? I sure hope so. Any advice welcome and very appreciated.