Rib roast tips?

randerson1126 · March 2017

I'm cooking my first rib roast this weekend (boneless as that was what was available).

Can anyone give a good cooking estimate? I assume I'll want to cook at about 250 dome. It is an 8.5 roast so wondering how long I can expect that to take to get to a good medium rare center. If I should cook hotter than 250 that's fine with me too!

I think I've got a good spice rub for it appreciate any guidance!

lousubcap · March 2017

Here's a great read on rib roasts. Once you get past the length to diameter the cooks times are fairly constant.
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html I plan for around 25 mins/lb at 250*F on the calibrated dome. No need to sear but your call. Give the search function a look. Lots of roast threads.

GrillSgt · March 2017

What do you want the end product to be? A medium rare slice, or well cooked sandwich type beef. If the med rare slice is what you're after then a 250 raised indirect is great. Bring to an IT of 105-10 then sear the crap out of it to 125. Most in here will tell you to break the egg down and bring the temp up for the sear. I find that to be way too much trouble and a waste of time. You are not going to impart any more flavor from the egg. You will have the same flavor in your char if you do it on a gasser, kettle or egg.