2017

Serving on evening of 25 December. Roast weight: 8.25 lb.

Purchased on 20 Dec. That was probably too soon. Smelt slightly 'funky' when I took it out to salt it on 23 Dec.

Salted on 23 Dec. Did not record salt quantity. Did not add pepper.

On 25 Dec added pepper. Definitely smelt a little funky. Probably not that bad, but would've been better to buy it later.

Start Time: 10:30. Had 2 probe thermometers. One placed horizontally into roast, one placed vertically.

Time Oven Temp Horizontal Probe Vertical Probe Horizontal Degrees Per Minute Vertical Degrees Per Minute
10:30 200 34 34
11:20 200 42 39 0.16 0.10
11:44 200 51 43 0.38 0.17
12:00 200 57 48 0.38 0.31
12:30 200 72 59 0.50 0.37
13:01 200 82 70 0.32 0.35
13:05 Adj 170 84 72 0.50 0.50
13:43 170 97 84 0.34 0.32
13:50 170 99 86 0.29 0.29
14:15 170 105 95 0.24 0.36
14:50 170 112 104 0.20 0.26
15:12 170 116 109 0.18 0.23
15:53 Out of Oven 123 118 0.17 0.22
16:17 Out of Oven 126 122 0.13 0.17
16:30 Out of Oven 128 124 0.15 0.15
16:45 Out of Oven 129 126 0.07 0.13
16:57 Out of Oven 129 127 0.00 0.08
17:20 Out of Oven 127 127 -0.09 0.00
17:54 Out of Oven 124 127 -0.09 0.00
18:20 Out of Oven 121 124 -0.12 -0.12

2016

Serving on evening of 25 December.

Prep

As early as 21 December season with .5 - 1 TBSP (7.5 - 15 ml) salt per rib, and a bunch of black pepper.

2016:

~2 TBSP salt for a 4 rib 8 lb roast. ~1 TBSP pepper for a 4 rib 8 lb roast.

Put in fridge at ~21:00 22 December

Cooking time / temp:

Start Time: 12:50

Elapsed Time Instant Read Surface Temp Oven Temp
0:00 34.5 XX 170
1:02 48 110 170
1:49 57 127 adj 250
2:45 72 170 adj 300
3:25 96.4 240 300
4:07 110 XX 300
4:21 122 240 300
4:25 125+ XX 300

Definitely came out over cooked. Center was ~medium rare, but edges were nearly well done. Needed to start it earlier. 6 hours?