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Beef Standing Rib Roast?

Aubie1Aubie1 Posts: 15

Noticed that most of you pro's are doing indirect cooking for the standing rib roast.  Any of you tried the direct method and if so, how were the results?


Thanks in advance!



  • I did a standing rib roast on a raised rack - need to get it out of the flames as there is so much fat burn off it tends to get really smokey (and not the "good" smoke).  I"m doing a 4 bone rib today and will use the "reverse sear" method.  Getting XL up to around 335 and cooking 17 mins. per pound indirectly (until I get it to 112 internally).  Once it's cooked through I'll open the vents and sear it 90 seconds per side to get a nice color/sear on the crust.

    Enjoy and Merry Christmas!
    XLBGE and Weber Silver "C"
  • GrannyX4GrannyX4 Posts: 1,479
    I do direct, raised grate, 300 and takes about 2:30 to 2:40. I pull at 115. I have 2 5-rib roasts on the egg now. Merry Christmas and good eats. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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