About how long?

Indirect heat.

>"Kswck" writes:
>
>About how long?

How big is your meat?

>Indirect heat.

I don't recommend a bone-in rib roast on the typical home grill rotisseie...
will be difficult to balance... better to simply place the roast on the grill
and use indirect heat.

For the rotisserie I'd debone the rib roast and tie so that you have a neat
package... then grill the bones later.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Kswck" writes:
>
>About how long?

How big is your meat?

>Indirect heat.

I don't recommend a bone-in rib roast on the typical home grill rotisseie...
will be difficult to balance... better to simply place the roast on the grill
and use indirect heat.

For the rotisserie I'd debone the rib roast and tie so that you have a neat
package... then grill the bones later.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" > wrote in message
...
> >"Kswck" writes:
>>
>>About how long?
>
> How big is your meat?
>
>>Indirect heat.
>
> I don't recommend a bone-in rib roast on the typical home grill
> rotisseie...
> will be difficult to balance... better to simply place the roast on the
> grill
> and use indirect heat.
>
> For the rotisserie I'd debone the rib roast and tie so that you have a
> neat
> package... then grill the bones later.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Yet I am led to believe (from other posts in this group) that the length of
the roast is irrelevant, rather it is the width of the roast-since the
size(width) of the roast is the same all along the entire meat, it should
take no longer than than 2 hours or so. Seems difficult to believe.

>"Kswck" writes:
>
>"PENMART01" wrote:
>> >"Kswck" writes:
>>>
>>>About how long?
>>
>> How big is your meat?
>>
>>>Indirect heat.
>>
>> I don't recommend a bone-in rib roast on the typical home grill
>> rotisseie...
>> will be difficult to balance... better to simply place the roast on the
>> grill
>> and use indirect heat.
>>
>> For the rotisserie I'd debone the rib roast and tie so that you have a
>> neat
>> package... then grill the bones later.
>
>Yet I am led to believe (from other posts in this group) that the length of
>the roast is irrelevant, rather it is the width of the roast-since the
>size(width) of the roast is the same all along the entire meat, it should
>take no longer than than 2 hours or so. Seems difficult to believe.


Rib roasts have a larger diameter towards the fore part, but if deboned they
can be tied to make the diameter pretty much even over the entire length, but
still, the more ribs the greater the over all diameter. Anyone who's told you
that the size of a rib roast has no effect on cooking time has never cooked a
rib roast, or anything else, just watched too many foodtv shows.... probably
can barely cook oatmeal, instant.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Kswck" writes:
>
>"PENMART01" wrote:
>> >"Kswck" writes:
>>>
>>>About how long?
>>
>> How big is your meat?
>>
>>>Indirect heat.
>>
>> I don't recommend a bone-in rib roast on the typical home grill
>> rotisseie...
>> will be difficult to balance... better to simply place the roast on the
>> grill
>> and use indirect heat.
>>
>> For the rotisserie I'd debone the rib roast and tie so that you have a
>> neat
>> package... then grill the bones later.
>
>Yet I am led to believe (from other posts in this group) that the length of
>the roast is irrelevant, rather it is the width of the roast-since the
>size(width) of the roast is the same all along the entire meat, it should
>take no longer than than 2 hours or so. Seems difficult to believe.


Rib roasts have a larger diameter towards the fore part, but if deboned they
can be tied to make the diameter pretty much even over the entire length, but
still, the more ribs the greater the over all diameter. Anyone who's told you
that the size of a rib roast has no effect on cooking time has never cooked a
rib roast, or anything else, just watched too many foodtv shows.... probably
can barely cook oatmeal, instant.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" > wrote in message
...
> >"Kswck" writes:
>>
>>"PENMART01" wrote:
>>> >"Kswck" writes:
>>>>
>>>>About how long?
>>>
>>> How big is your meat?
>>>
>>>>Indirect heat.
>>>
>>> I don't recommend a bone-in rib roast on the typical home grill
>>> rotisseie...
>>> will be difficult to balance... better to simply place the roast on the
>>> grill
>>> and use indirect heat.
>>>
>>> For the rotisserie I'd debone the rib roast and tie so that you have a
>>> neat
>>> package... then grill the bones later.
>>
>>Yet I am led to believe (from other posts in this group) that the length
>>of
>>the roast is irrelevant, rather it is the width of the roast-since the
>>size(width) of the roast is the same all along the entire meat, it should
>>take no longer than than 2 hours or so. Seems difficult to believe.
>
>
> Rib roasts have a larger diameter towards the fore part, but if deboned
> they
> can be tied to make the diameter pretty much even over the entire length,
> but
> still, the more ribs the greater the over all diameter. Anyone who's told
> you
> that the size of a rib roast has no effect on cooking time has never
> cooked a
> rib roast, or anything else, just watched too many foodtv shows....
> probably
> can barely cook oatmeal, instant.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Thank you. It didn't make any sense to me either.

"PENMART01" > wrote in message
...
> >"Kswck" writes:
>>
>>"PENMART01" wrote:
>>> >"Kswck" writes:
>>>>
>>>>About how long?
>>>
>>> How big is your meat?
>>>
>>>>Indirect heat.
>>>
>>> I don't recommend a bone-in rib roast on the typical home grill
>>> rotisseie...
>>> will be difficult to balance... better to simply place the roast on the
>>> grill
>>> and use indirect heat.
>>>
>>> For the rotisserie I'd debone the rib roast and tie so that you have a
>>> neat
>>> package... then grill the bones later.
>>
>>Yet I am led to believe (from other posts in this group) that the length
>>of
>>the roast is irrelevant, rather it is the width of the roast-since the
>>size(width) of the roast is the same all along the entire meat, it should
>>take no longer than than 2 hours or so. Seems difficult to believe.
>
>
> Rib roasts have a larger diameter towards the fore part, but if deboned
> they
> can be tied to make the diameter pretty much even over the entire length,
> but
> still, the more ribs the greater the over all diameter. Anyone who's told
> you
> that the size of a rib roast has no effect on cooking time has never
> cooked a
> rib roast, or anything else, just watched too many foodtv shows....
> probably
> can barely cook oatmeal, instant.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Thank you. It didn't make any sense to me either.

"Kswck" > wrote in message
...
>
> "PENMART01" > wrote in message

>> . Anyone who's told you
>> that the size of a rib roast has no effect on cooking time has never
>> cooked a
>> rib roast, or anything else, just watched too many foodtv shows....
>> probably
>> can barely cook oatmeal, instant.
>> Sheldon
>> ````````````
>
> Thank you. It didn't make any sense to me either.

In some cases, it make a little sense. Long and skinny cuts. If you are
doing a whole boneless pork loin, the cooking time for the 18" or so piece
of meat is little different than if it was cut into three six inch sections.
The meat is about 4" across all the way along its length. Cutting it does
expose more surface area so the time is going to be cut, but since it is cut
into three pieces, it is not going to be 1/3 of the whole piece. Maybe 10%
less.

In the case of the rib roast, the thick section is controlling the time it
takes to cook and yes, the bigger the longer time it needs.

"Kswck" > wrote in message
...
>
> "PENMART01" > wrote in message

>> . Anyone who's told you
>> that the size of a rib roast has no effect on cooking time has never
>> cooked a
>> rib roast, or anything else, just watched too many foodtv shows....
>> probably
>> can barely cook oatmeal, instant.
>> Sheldon
>> ````````````
>
> Thank you. It didn't make any sense to me either.

In some cases, it make a little sense. Long and skinny cuts. If you are
doing a whole boneless pork loin, the cooking time for the 18" or so piece
of meat is little different than if it was cut into three six inch sections.
The meat is about 4" across all the way along its length. Cutting it does
expose more surface area so the time is going to be cut, but since it is cut
into three pieces, it is not going to be 1/3 of the whole piece. Maybe 10%
less.

In the case of the rib roast, the thick section is controlling the time it
takes to cook and yes, the bigger the longer time it needs.