4 bone standing rib roast - IDEAS?

Bigfoot

Hey Everyone![p]Time to attempt one of my all time favs on the egg - A nice bone in standing rib roast. Any ideas? I was thinking around 275 degrees, Indirect with a drip pan.[p]Any thoughts or suggestions?

fishlessman

<p />Bigfoot,
i like to cut them in half and make 2 bone roasts, we all like the end pieces. trex sear, rest, roast at 325 to 350 until internals are where you want them. same as trexing steaks but at a lower roasting temp

Unknown

fishlessman,
THAT LOOK'S SOOOO YUMMY.
REGARDS
PIG PEN

Rumrunner

Bigfoot, I like to do mine indirect at approx 350° dome until about 130° internal.[p][p]

Buttman

I do mine at a higher temp with no issues. I personally like the salt-encrusted recipe from Wise One's cookbook. Just make sure you get all the salt off before serving!

thirdeye

<p />Bigfoot,[p]I use a simple beef rub (sea salt, pepper & garlic), a light slather of mustard and cook at 230° to 260° grate (indirect set up) until 115° to 120°, rest for at least 30 minutes in a pre-warmed cooler, then sear either on the SGE or in a 500° oven. I think the lower cook temp and the rest before searing allow for a more even doneness and eliminates the outer band of meduim well done meat.[p]~thirdeye~

Unknown

Guys, all I can say is that all of those look fantastic!

Bigfoot

thirdeye,
OMG!!! THAT looks amazing - thanks for the tips - I will post pics of the finished roast.

Bigfoot

PIG PEN,
WOW - this thread is making me hungry! Thanks for the tips!