Prime Rib set up advice.

With a lower temperature cook, if you don't sear and say you cook to medium rare. The meat from center to outer edge will the same color. A good sear will will get the outer edges to the medium look, like a traditional prime rib look.

Either way it will taste great.

I don't cook on an XL and I don't know what accessories you have.

On the large I cook with a raised grid using the adjustable rig and a drip pan underneath.

I follow thirdeyes method the pictures below don't have a sear, it looked so nice I didn't want to chance the sear. I would do the end sear.

Here is a link to the Playing With Fire and Smoke method for Prime Rib, I sure was happy with the outcome.

No sear




GG

GG,

That's one awesome looking prime rib - wished I had a piece of it now to go with bfast!

One thing to consider here is that more than two of your 20 or so guests might want end cuts. If you cook it whole, you will only have two.

.

Now that's just not fair. No prime rib and no eggs. Dang.

GG

was there any chips or chunks added to this cook or was it pure lump and no smoke?