rib roast setup

laserdoc85

Doing my first rib roast (3 pounds) will set the dome temp about 275 to 300. Will setup for indirect either with my plate setter or woo 2. Should I add water to a drip pan or just the drip pan to protect the platersetter. Tossing in a few chunks of pecan and will set my pit master IQ to 250 grate temp. Wondering about how long this will take ?

Want to eat about 7

?

lousubcap

Just use a raised (off the platesetter) drip pan to catch the drippings that can be used in gravy.  Regarding cook time I figure around 25 mins/# at 250*F on the calibrated dome.  You will likely see a little faster cook-but always cook to temp and give yourself around 5-8*F rise as the roast rests before carving.  FWIW-

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html Enjoy the cook and eats.

Little Steven

lousubcap said:

Just use a raised (off the platesetter) drip pan to catch the drippings that can be used in gravy.  -

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html Enjoy the cook and eats.

Or the Yorkshire Pud. >:D<

laserdoc85

will do !!

Skiddymarker

I do PR roasts bone off, and longest is 2 hours, minimum is 1-1/2 hours. at 250ºF grid. Usual is a reverse sear so add at least 15 minutes to pull the roast and fire the egg to sear temps. 

laserdoc85

Pulled it at 121 IT. Grate temp was 200 to 220 thanks to my pit master IQ. Rest about 10 min and all was great,,,,,,as usual. At times I read more into these cooks. You think I would have learned all I need to know since 1985. One conclusion I should have made years ago,,,,what ever and how ever you do it,,,it always turns out great. Never a screw up .You just can't mess up a cook on the egg!!