Post by BBQ Butcher on Dec 27, 2010 5:16:58 GMT -5
Anatomy of a 5 lb Finney Style Rib Roast
The following is to be used for reference only and the actual cook in your grill may take a shorter or longer time.
The 2-rib bone-in 5 lb rib roast was seasoned with Dale's Sauce, Kosher Salt, Smoked Black Pepper, granulated garlic and and a touch of Turbinado sugar. It was then placed into a plastic bag for five days of TLC.
It took a total time of 3:45 minutes from the time it went on the grill until carved for serving.
All cooking was done indirect.
Meat went from a cold fridge at 35° internal temp to a 250° grill.
After 2 hours the internal temp of the meat was 87°
At 2½ hours it was up to 101°
It was then pulled from the grill and lightly tented with HD foil. Grill was bumped to 400°.
After a 15 minute rest the temp was 109° and put back on the grill.
Forty -five minutes later we had an internal temp of 133° and meat was pulled from the grill.
Once again the roast was lightly covered with foil and allowed to rest for 10 minutes.