8 1/2# boneless rib roast; time estimates per pound question

500

Thoughts on reverse sear, planning 275* to 120* internal, pull and rest for 30, then sear at say 550*. 

Is it 30 minutes per pound,  generally?
Currently dry brining. 

WoodworkerBED

I would recommend the following based on recent experience with a 5 lb standing rib roast that turned out fine.  Roast at 225 F rather than 275 F.  I think 25 minutes/lb is probably a better estimate.  Pull it at 115 F and jack up the fire.  I only went to 450 F, but 550 Should be fine.  The reverse sear is going to increase the temperature, and there will be some carry-over so keep your internal probe in during the sear and shoot for ~125 Finish as your final target should be close to 130 F for medium rare.

lousubcap

Here's my baseline point of reference recognizing every cook is its own adventure:

7 lb prime rib-Removed bones

Tied into as round a shape as possible after trimming excess fat; dry brined in fridge uncovered for 2 days.

Rubbed with pepper and fresh rosemary (paste made with worcestershire sauce).

BGE at 250*F-took 3.3 hrs to 117*F in thickest part.

Pulled; wrapped in foil and transported.

Carved 70 minutes later-IT was 128*F in the center.

fishlessman

last weekend my 3 bone 7.5 pound loin end went 30 minutes "sear" at 450f, then a rest to get temps down to 300f and roasted at 300 for an hour, then roasted at 325f for another half hour til 118f internal. was shooting for 113f internal but slightly over shot. was going for the rare side of med/rare.  sear first and not at high searing temps to avoid flareups and bitterness works best for me.  for times its more the diameter of the roast, not so much the length