I just picked up a really nice 4 pound rolled rib roast I can't wait to get into my egg. I'm not looking for a heavy smoke flavor, this meat should speak for itself. I'm looking for some great advice - what is the best way to cook this? Is low and slow better than blazing heat? If blazing should I go indirect (yes I have a plate setter)? I'll use a therm to determine when done, but do you have an estimate how long so I'm not popping a bunch of holes in the meat and opening the egg? Yes, I'm new to this and having a blast with my new egg (just before the 4th of July). I particularly love steaks at 650 - I'm amazed. Best steaks I've ever had.
I have read some great advice and recipes on this forum over the past week and am excited to see what you come up for this. And it's very much appreciated.