Ready to do an 8# standing rib roast for Christmas. BGE cookbook calls for rack, drip pan and direct heat. Others say indirect.
What do you say?
I think I will put it in rack at sear it at 450 for a few minutes and then cook at 300 till internal is 130.
I want to put a good sear on it.
What prep would you put on the outside.
Thanks for your help.