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Message
2
Posted on 12/24/16 at 7:01 pm to BigDropper
Prolly not sitting out for 3 hours. Maybe an hour or so.
Posted on 12/24/16 at 7:20 pm to Janky
I did one the other day bout the same size. At 200, no bone, it took right at 4 hours to get to 118. Keep in mind that a 4" wide roast and a 10" wide roast will take the same amount of time.
Posted on 12/24/16 at 7:24 pm to BigDropper
quote:
Not being critical, just passing along info.
No, no. I didn't take it that way. Like I said, it's my first time doing one. That would have helped a ton knowing that ahead of time.
Posted on 12/24/16 at 7:38 pm to Fratigerguy
Thank you.
Posted on 12/24/16 at 9:17 pm to BigDropper
quote:
In your scenario is the #7 rib straight from the fridge or has it been out at least 3 hours?
This is a myth, especially if reverse searing.
Posted on 12/24/16 at 10:29 pm to Janky
Either way, you are looking at 3-5 hours of total cook time.
The main factors affecting the outcome are surface area & the accuracy of your oven's thermostatic control.
Merry Christmas!
The main factors affecting the outcome are surface area & the accuracy of your oven's thermostatic control.
Merry Christmas!
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