"Twice Cooked" Standing Rib Roast?

EggLuver

I am doing a standing rib roast for Christmas and have a question... I have to transport it to my sisters home (40 minutes away) and would like to cook it on the egg first for maybe an hour or so on 200-250 so that it can get a little smokiness and have that good "egg flavor", but I want to finish the cook at my sisters house for the wow effect that comes from taking it out of the oven and serving it immediately after resting a few minutes.  

So... is that doable?  Just looking for suggestions.  My guess is, it is.  Just want to be sure the time from taking it out of the egg and getting it back in the oven to finish (approx. 1 hr) won't mess it up.  Any suggestions on time and temps for both the egg and the oven would help a lot!  Of course, this needs to be pretty close to perfect as it will be feeding a a family of 14 on Christmas day.  All suggestions appreciated!  Thanks!!

Eggcelsior

Slow roast it at 200 to 115-120 for Medium rare and let it rest for 10 minutes to accommodate some carryover cooking. Then cooler it to hold the temp but if at all possible, try and keep it just "tented" since all that confined moisture will make searing harder. Once at your destination, have them set the oven at 450-475 or so and roast it until it looks right, probably 10-15 minutes. You won't need to rest too long either after the sear. 

EggLuver

Thanks, so basically, you're saying I will do pretty much the entire cook on the egg and then in the oven at 450-475 for a sear at the end?  

Indirect on the egg, right?  Any idea about how long to get it to 115 at 200 degrees?  It will be about 12-14 lbs.

Eggcelsior

I'd give yourself 4-5 hours at 200-250. The egg is convective, so it will cook a bit faster than when in an oven on bake setting.

lousubcap

Here's a great link regarding roasts and cook times: Worth the read.
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  
And @Eggcelsior has provided a great plan above.  Enjoy the cook.