Prime Rib Roast - Sans Roasting Pan and Rack

DBarton02

Happy Post-Thanksgiving all!  
Egged one of my Turkeys this year, and it turned out awesome!  (Thats for a different thread!)

Anyway, my wife and I are having some friends over for dinner this coming Saturday, and I've got a full bone-in rib roast that I won at a Meat Raffle for work some time ago - and it's the perfect time to thaw it out and toss it on the egg for a great dinner.  

It's still thawing, and I laid it on my roasting rack just to make sure it'll fit - and what do you know - two bone sections hang over the edge, so I cannot use the pan like I wanted.  Looks like it'll be going directly on the grate (indirect, I know). I'm figuring on cooking it at 350 or so to 125-130, taking it off, letting it rest, and then getting the egg up blazing set up direct for a quick end sear before carving. 

What are some set-ups that you all have used that are 'foolproof' so I can save the juices to make a good gravy for some mashed potatoes, etc.  

To build on it, I have an herb and butter marinade I'll be injecting it with.  What are some exterior rubs you've used to create a dynamite crust? 

Hope everyone had a great Thanksgiving!  I'll have to post pics of the birds soon.

DBarton02

heres a picture of the beast for reference.

bgebrent

You can put on top of onions, potatoes etc..., bones down of course in a disposable aluminum foil pan.  No worries!

JustineCaseyFeldown

I would cut it in half. Four ends

FATC1TY

Put it on the grate, raised and indirect obviously. I just normally take a foil pan and add a little water, a little beef paste/bullion to it barely, onion, garlic, carrot, celery with leaf. If rubbing with herbs like rosemary and thyme, then I add a litte to pan too.

I do 250-275 till it's around 110-115. The juices never get more than a simmer, I just make sure to have just enough in there that it doesn't go dry, and I don't get it too hot to do so. I take foil balls and get an air gap on the pan too. Pull it all.. cool the drippings a little, and crank up egg to sear as hot as I can get it with any patience.

 Works just fine but you could also cut it in half or smaller if needed to fit around- I personally avoid it, cause while I love a crust, I hate the ends cause of being more cooked.

Otherwise, you can do as suggested. couple pans spanned- lay it over them for the reverse sear portion.