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I've got a 4.5# Bone-In Standing Rib I plan to serve tonight. There are a lot of really good posts regarding this piece of meat. Unfortunately, the run the gamut from high heat/low heat, sear/no sear etc.. This is what I plan to do. Please feel free to add/append/shoot holes in this.
Score fat side
Rub with Worcestershire and add a liberal layer of Herbs de Provence
Roast in BGE, 275 dome temp, 3hrs. Pull off when center is 125 deg
Let rest 30 min and carve.
This is for a dinner party with other courses but I definitely want to get this right.