First Rib Roast - HOOYAH!

MGBBob80

Cooked my first rib roast today and was very pleased with the results. It was a 5-lb roast and I cooked it as follows: Maintained dome temperature about 300, probe on the grill read about 275 throughout the cook. BGE Lump with a couple of chunks of cherry provided the heat. I elected to go bone-in and used a 50/50 kosher salt/black pepper rub the day before and then pulled out of the refrigerator an hour or so before putting on the grill. Cooked until internal temp was 122, pulled and tented, raised BGE temp to 550 and then seared roast for 90 seconds on each side. Initial cook was indirect with plate setter, roast on rack and drip pan below. I used direct eat to sear, then tented for 20 minutes, cut and served. Temp was about 133 when served. The results - very good! No left-overs if that tells me anything.

Au Jus came from this site (RRP's Au Jus).  My thanks to the provider - it was great!

Photos show: pre-cook, temp at 122, post-sear and served.

Although this was good, I'm always looking for ways to improve.  Any advice on how to make it better gladly received.

Cheers,
Bob

Skiddymarker

Looks pretty good, for the first one - Congrats. 

I like doing them with out the bones, easier to carve and they can be tied round, makes cooking and searing easier, again, great cook.

laserdoc85

I have one that's about 2.5 pounds I just rubbed down with the same.  About how many hours did it take?