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Rib roast on the BGE??

transversalInactivetransversalInactive Posts: 376
edited November -1 in EggHead Forum
Most posts regarding BGE rib roast (boneless) discuss temps in the 350* range (dome) and somewhere between 17-20 minutes per pound to reach a 130* internal temp followed by a 20-30 minute rest.

Just wondering if anyone has tried one at a lower temp, say 250*, and whether or not it has any effect on the outcome. I know that the quality of cut does not indicate a low and slo cook.........just looking for input if anyone has attempted on that way.

Thanks.

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