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Cooking in 2012!

There is no reason for getting out and doing some serious cooking.  The weater has been mild and we look forward to an extended outdoor cooking season this year!

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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

FAQ Subject: I need to barbecue a boneless rib roast

Hi Smokey,
Great website! The information provide has probably shaved years off of my learning curve and is responsible for making me a hero with family and friends. Thanks.

My question is. I have been elected to barbecue a rib roast for the Christmas eve dinner. We expect 9 adults who have big appetites for Christmas prime rib. I want to go with a boneless roast, I estimate we will need two roasts at 5-7lbs (that is the largest size I have been able to find) to feed the bunch. My barbequing set up is a New Braunfels Cattleman offset firebox pit and I use lump charcoal as my fuel with the desired wood chips as my flavor. I have learned how to successfully control temperature although the cooler winter temperatures (Portland, OR) will add some challenge for me. Finishing time is very important since I will have a gathered crowd celebrating the Christmas Eve festivities, I would hate to suffer from a poor estimation of cooking time. By barbecuing two roasts simultaneously how will that affect my cooking duration? What would your recommendation be? Any input on technique, times, temperature, and preparation would be extremely helpful.

Thank you,
Mark Jones, Portland, OR

Hi Mark,

Thanks for the kind words.

Click into the FAQs and read "Standing Rib Roast" for technique and seasoning. Two roasts will not retard the cooking if you maintain the temperature. And, actually, you want to ROAST (350°) not BARBECUE (210°) rib roasts. Click into "According to Smoky" and read the "Glossary" for the distinctions.

Put the roasts on a rack over a shallow pan containing about 1/4" of water to keep the first drippings from burning. Rub with the mixture mentioned above. Take the meat off when the center reaches 135° and allow it to sit for 12-15 minutes for the juices to set while you deglaze the pan, pour off the oil, correct the seasonings and pour up the good stuff. Slice across the grain. Serve the Aw Juice (that's Southern) on the side. Allow about 2 hours total time from start to slicing but depend upon your recently calibrated thermometers for cooking temperature and internal temperature.

Have fun,

The Barbecue Store

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