my experience with Rib Roasts/ prime ribs.

dnpina

i am by no means an expert but, Ive done 5 prime rib roast recently and there was not a lot of info available to me when I set out.    So here is my experience.  First off, the ambient tempature was near mid 80s.  and Ive used both pellet cookers and green eggs.   the pellet cooker had the advantage of precise temp control.   With the XL BGE and the BBQ GURU, precise temp control was just as easy if not easier.   Easy to dial down to 200- 225 degrees dome temperature. and keep it.   For and 8 lb rib roast,   i  could achieve a temperature of 110 degrees internal in roughly 2 hours.     (starting with a rib roast near room temp)   for an 11 -14 lb rib roast i found that i could achieve an internal temp of 110 degrees in roughly 3 hours.     at that point , i would remove roast.  Place in oven at 110.   then, set the guru for a temp of 350-360.    It would achieve that relatively quick and stabilize within 20 minutes.     Id then put rib roast back on the EGG and take it to the final desired temp.   I like 127.  then I rest for 10 minutes and enjoy.      I guess the biggest thing, like all cooks is not to be in a hurry and to give yourself plenty of prep time and leeway for eating time.   good luck.  daniel

https://www.flickr.com/photos/25254631@N05/16344890268/lightbox/

Biggreenpharmacist

Thats pretty much how I do them but without the guru and all that. If you look back around the holidays theres a lot of posts about doing them.