Fantastic Standing Rib Roast Results -- THANK YOU

Thanks for all the help you all provided. In short, great success!

We started with a 7 bone roast:


Which we cut down to a 4 bone and a 3 bone roast


We packed up the 3 bone and froze it for a later date. He is a close-up of the marbling on the un-rubbed roast


Lightly basted with worchester & seasoned with kosher salt, fresh ground pepper and garlic powder



Coasted with a mustard and worschershire sauce for a bark




Placed on the egg at 250*. After 2.5 hours here it is, internal temp at 97*


My son watching and waiting for the polder to hit 124. It took about 3:45 for get there


Removed, added more salt, pepper and garlic, wrapped in foil and put in a cooler. Cranked up to temp to 550 - 600 (indirect) and returned to the egg to sear for 10 minutes


After resting for about 20 minutes prior to carving


On the plate with hashbrown casserole, broccoli, served with au jus and horseradish sauce



It was GREAT! The only problem was I blew the probe during the sear, even though it was wrapped in foil. Great price per use since it was brand new. Bummer.

Merry Christmas everyone.