Cooking Time for Rare (120°)
(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°

Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.

Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards