http://www.cookthermometers.com Just another WordPress weblog Tue, 07 Sep 2010 20:05:40 +0000 en hourly 1 http://wordpress.org/?v=3.0 http://www.cookthermometers.com/how-to-cook-a-12lb-boneless-beef-rib-roast-on-a-weber-grill-and-not-over-cook-it-to-expensive-to-mess-it-up.php http://www.cookthermometers.com/how-to-cook-a-12lb-boneless-beef-rib-roast-on-a-weber-grill-and-not-over-cook-it-to-expensive-to-mess-it-up.php#comments Mon, 10 Aug 2009 15:37:15 +0000 admin http://www.cookthermometers.com/how-to-cook-a-12lb-boneless-beef-rib-roast-on-a-weber-grill-and-not-over-cook-it-to-expensive-to-mess-it-up.php I want the rib roast to be rare to medium rare in the thickest part and more done at the thinner parts of the roast. I’ve tried it twice using the indirect method with a pan in the middle of the coal rack and the coals on the sides, the roast was placed on the meat rack over the pan. The grill maintained a temp between 300 to370 degrees. When the thickest part of the roast was 135 degrees(using a meat thermometer) I shut all the vents to the grill down to extinguish the flame and left the roast on to further cook to145degrees by way of the residual heat and I overcooked it both times. It was still tasty, but the the thickest part ended up being closer to medium well. So at what temp should I remove the roast from all heat because it will continue to cook? Also what type of spices or marinades would you recommend.

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