I did a test rib roast for dinner this Sunday since I never cooked this on the Egg before and didn't want my first try to be on Christmas.[p]Here is the pre-cooked 7.68 pound rib roast with olive oil and salt and pepper.
[p][p]I seared the roast for about 10 minutes at 550 to 600 degrees. The butchers twine didn't survive the sear.[p][p]Cooked roast for the remainder on Egg at 325 to 350 for about 2 hours and 30 minutes until internal reached 130.[p][p]Let roast rest for about 15 minutes under foil and temp. raised to 140[p][p]Here is the finished sliced product. Came out excellent. All set for Christmas Day.[p][p]