prime rib roast 'bone in'

Duck Commander

I've done a two and three 'bone in' prime rib, indirect couple times. Never the whole roast. Which I'd like to try for my dad's 80th birthday party Saturday. Usually I've seared the roast 4 minutes on both sides at 700 degrees, take it off and stabilize heat down to 325 then let her rip for about hour and half or until center temp reaches 145 for medium rare. So my question is I've done 5 to 6lb roast's like this and usually takes about hour half, how long will it take for a whole 7 or eight bone in prime rib roast?

Duck Commander

anybody got any suggestions?

Misippi Egger

Here's a good reference that is loaded with info and cooking suggestions:
(not sure if a link will hyperlink, so you may have to copy and paste it):

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

4Runner

I prefer the reverse sear method. I cook until I hit my targe temp with a grate temp of 275 or so. Pull and then crank up temp and throw back on and get a good char on the outside. Nice even pink/red inside from edge to edge. Good eats.