- Dec 26, 2024
- 3
- 0
More than 1 website said 35-40 minutes per pound to get to 225 degrees for a 13.7 pound bone-in rib roast smoking at 225 degrees (8-9 hours). I only let it get to 43 degrees out of refrigerator. I didn't depend on the electric smoker temps, I used a Thermopro bluetooth with 2 probes in the roast and 1 for ambient temp on the rack under the roast (in a foil pan on a 1/2" rack).
After 4-5 hours I had to pull it at 126 degrees and chill it in an ice bath because we were more than 5 hours away from serving. Then I did about 45 minutes in oven at 500 degrees but temp wasn't changing and outside was getting too crispy so I reduced heat to 400 and waited until 126 degrees again. My wife wanted dinner NOW, so we served it - a little more rare than medium rare but it turned out great otherwise.
And it was 30-35 degrees outside so I almost started it even earlier.
I've been smoking for quite a few years - why would this happen, and what else could I have tried?
After 4-5 hours I had to pull it at 126 degrees and chill it in an ice bath because we were more than 5 hours away from serving. Then I did about 45 minutes in oven at 500 degrees but temp wasn't changing and outside was getting too crispy so I reduced heat to 400 and waited until 126 degrees again. My wife wanted dinner NOW, so we served it - a little more rare than medium rare but it turned out great otherwise.
And it was 30-35 degrees outside so I almost started it even earlier.
I've been smoking for quite a few years - why would this happen, and what else could I have tried?