Sear rib roast on cast iron griddle?

johnnyp

Reverse searing a standing rib roast for Christmas dinner.

debating between on open flame sear or using a cast iron griddle I recently acquired.

My concerns are that the griddle would give a better crust, but won't allow the flames the lick up around the sides to get a complete sear.  Anyone have thoughts on this?

@griffin, I read your blog post about the crazy amounts of smoke and this is what inspired me to consider the cast iron griddle as a solution.  

Darby_Crenshaw

Flames don't sear as well as direct radiant heat from the lump. Flames look pretty though

yoir big issue may be that fat cap sticking as you try to sear it on cast iron

i dunno man. No need for a sear to get a crust. And it's a good way to blacken it (which isn't good). 

If you must sear, better to do it on the grate. I would suggest searing at the beginning, taking the roast off, and letting the BGE cool to lower roasting temps before putting it back on. 

I know searing at the end is the flavor of the month around here, but it is a great way to overcook an already hot piece of meat, or to mess up a nice crust 

just one man's opinion. I see too mich black (burnt) fat in some pics. Burnt fat is no bueno. Golden brown and delicious ('GBD') is a good thing. Amd you can get that without wrestling a two hundred dollar fatty roast over flaring flame