should I split a 14 lb rib roast (boneless)?

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mrad

Meat Mopper
Original poster
SMF Premier Member
Sep 27, 2012
277
37
Princeton, MN
I picked up a 14 lb rib roast that i will be placing in the MES30 on Christmas day.  It is going to be a tight fit. Would I be better off cutting the roast in half before smoking to lower the cook time and eliminate having to cram it in the smoker, or does the meat cook better when whole?
 
 
I picked up a 14 lb rib roast that i will be placing in the MES30 on Christmas day.  It is going to be a tight fit. Would I be better off cutting the roast in half before smoking to lower the cook time and eliminate having to cram it in the smoker, or does the meat cook better when whole?
If it doesn't fit you can split it, but it won't change the cook time.

A piece of meat like a Rib Roast goes by thickness, not weight.

The 2 pieces will be the same thickness cut in half or in one piece.

Bear
 
 
If it doesn't fit you can split it, but it won't change the cook time.

A piece of meat like a Rib Roast goes by thickness, not weight.

The 2 pieces will be the same thickness cut in half or in one piece.

Bear
Also:

The only difference will be the whole one has two ends, and split in half will give you 4 ends.

Bear
 
Last edited:
I think two small poeces will cook fast than one large one. But besides giving you 4 ends, it will also help to get the middle(s) done without drying out the ends.
That would be true if the two pieces, after cut, end up shorter in length than they are in thickness, but I think a 14 pound Rib Roast is more than twice as long as it is thick. The heat would get to center through the shortest route, and in this case that would be through the thickness, whether it be one 14 pound roast, or two 7 pound roasts.

Either way the ends shouldn't dry out.

Bear
 
I think two small poeces will cook fast than one large one. But besides giving you 4 ends, it will also help to get the middle(s) done without drying out the ends.
 
That would be true if the two pieces, after cut, end up shorter in length than they are in thickness, but I think a 14 pound Rib Roast is more than twice as long as it is thick. The heat would get to center through the shortest route, and in this case that would be through the thickness, whether it be one 14 pound roast, or two 7 pound roasts.

Either way the ends shouldn't dry out.

Bear
Yep yep, Bear is spot on as usual.   
 
I think two small poeces will cook fast than one large one. But besides giving you 4 ends, it will also help to get the middle(s) done without drying out the ends.

That would be true if the two pieces, after cut, end up shorter in length than they are in thickness, but I think a 14 pound Rib Roast is more than twice as long as it is thick. The heat would get to center through the shortest route, and in this case that would be through the thickness, whether it be one 14 pound roast, or two 7 pound roasts.


Either way the ends shouldn't dry out.



Bear

Good point. Cut it in thirds! LOL

Merry Christmas.
 
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