O.K., been coverted from Weber over to BGE and am a true believer. As most of us do, I've been cooking exclusively on the egg from the day it was delivered. So I have a few meals under my belt (so to speak).
But, I've been waiting to cook a prime rib and tonights the night. I have a 5.58 lb "prime" quality roast and it's sitting out at room temp. It's 2:15 pm here in THE GREAT PACIFIC NORTHWEST and I'm looking for recommendations from the expert BBQ'rs out there.
I eat my steaks and prime rare...not cold and purple, but nice and red and juicy...sort of grosses out those that eat meat well done or ruined.
I need some expert ideas...time, temp, do I need to sear? etc. rubs?
Thanks in advance...