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On Thanksgiving Monday had a nice home day with the family - yard work and a prime rib on the egg.
Night before I seperated the bones from the roast and left just the base attached so I could rub all over with EVO and Montreal Steak Spice. Tied the bones back tight and put it in fridge overnight to get happy.
Set up the Egg - indirect - temp hovered from 275-295 for most of the cook and I cooked over Basque Maple Lump with a hint of hickory chips mixed in. Took about 30 min/lb. I pulled it at 120'F and raised the egg up to 450'F direct to put a sear on it while the internal went up to 145. Let it rest and carved it up.
The results were "good" - I didn't get to pick the roast as my butcher was closing so I picked the sizeI wanted from a cryovac whole. I wish he cut the other end - I'm sure that was the money end. The internal colour was uniform from side to side but end to end of the roast was done differently. I would say one end was medium and the other end was almost rare?? Next time I guess I should rotate the roast mid way to ensure even cook.