Rib Roast and Cast Iron Grate Question

Dut

I'm studying on doing Prime Rib soon and have a few questions.[p]1. Should I buy the roast with or without bones? I'm thinking with bones but purely for aesthetic purpose. Any difference in the cooking of the two?[p]2. I've browsed several recipes, and there doesn't seem to be a consensus on achieving the desired crust. Should one sear the roast at high temp prior to slow cooking or is the post cook searing preferred?[p]3. Where is the best place to pick up a Cast Iron Grate to accessorize a Medium BGE?

SmokinGuitarPlayer

Dut,
In my store, I have the cast iron grates and all the other stuff in stock. Support a fellow egghead! [p]
[ul][li]BGE Cast Iron Grates[/ul]

Ross in Ventura

<p />Dut,
I cooked this Prime Rib with the bone cut and tied back on. Using Dizzys Cow Lick. 450* for the first 30Min. then 350* until internal temp of 137* let it rest for 30Min carve and enjoy.
Good Luck,[p]
Ross

Grill With Bill

SmokinGuitarPlayer,[p]My Dad used to live 15 minutes from your store (he moved 2 years ago). When we'd visit, my son would always rent a guitar from you so he could practice. In all those visits to your music store, I never once noticed the barbecue section. I would have had something to do while my son browsed guitars.[p]Bill