I'm prepping a 7 bone whole standing rib roast for New Years Eve. I boned a 4 rib section on the loin end and tied it to form a uniform cylinder, this will be dinner on the 31st. I made a nice beef stock with the bones and other stuff for a gravy, the beef stock mixture will be in a pan under the grate to collect the juices that the roast gives up. Cooking at 250 indirect to an internal temp. of 115-118 and then sear all sides. The remaining 3 bone rib end will be dry aged for the next 28 days.
Felton, Ca. 2-LBGE, 1-Small and waiting on a mini