Sounds like you were super close! The rule of thumb is 15 minutes per pound so that’s definitely the time you start measuring the temperature. Where it gets a little tricky is making sure you measure the internal temperature as close to the center of a piece of meat (whatever you are cooking). Heat goes from the outside in so the very center is the last to get that thermal energy.

The general rule of thumb is 15 minutes per pound for medium rare. For medium, you’ll need approximately 17-18 minutes per pound. Using a meat thermometer is the best way to ensure accuracy.

A good 1-inch slice is an impressive steakhouse-style cut, while 1/2-inch slices are also a generally acceptable portion.

Generally it comes from the store. You can make your own prepared horseradish, but honestly, I don’t recommend it. There are some actual safety hazards involved because it’s so potent to mix. It’s generally just sold in a jar in the condiment aisle near the mustard.

Good luck! You’ve got this!

Since they are two different pieces of meat, the time is based on each individually, not combined.

Merry Christmas 🎄I just saw this and I have a 16 lb! Ordered 6 ribs but had no idea it was 16 lbs! I have a digital thermometer that goes in the oven, and this is so helpful to plan! Thank you!! God bless!

If your cooking two at about 4-5pounds each, do you combine the weight? Mine will be around 10 pounds together. So 150 minutes?