30 Pounds of Prime grade prime rib. How to?

Unknown

OK I have 23 people comming over for the 4th. I am cooking 30 pounds of prime grade prime rib in two 15 pound logs. (I got it for 7.10 a pound, I have a second job at a restaurant. And this is the reason I keep the job). First off is that enough meat? Remember I am having all the fixings too. What are the temps, rubs, times I need to cook it? How long are these two monsters going to take? I have a XL. Can I fit it on the grill? I want it MR. What is the temp to pull it off. 135? then tent it? Any links to other cooks would be welcomed.

BajaTom

NorthWoodsEgger,
Try NakedWhiz, Dizzy Pig, Or Thirdeye sites for PR advice. I like to cook that piece of meat at around 350 dome to an internal temp of 135. The last time I did a standing rib I used DP's cowlick rub but alot os people just use S&P for their rub. Good luck, Tom

mad max beyond eggdome

NorthWoodsEgger,
first and foremost, do a test fit and see how they are going to fit. ...start off with the big ends facing each otther and the 'tails' on the outside. .. .if they are too long, you may need to split each roast in half and create four roasts and then double rack them. .. .this isnt' a bad thing as you will now have 8 end slices. . . attached is a link to how i do them ... i like an herb treatment, but you can certainly use a rub (dizzy cowlick is fantastic) or go with whole cloves of garlic (cut slits in the fat cap and insert the cloves). ...or any combination of the above. .. simple salt and pepper is also wonderful[p]i like to sear then roast ....as the link describes, start at 500 degrees, put the roasts in the eggs, then cut down your vents and get to 325 degrees . .figure about 15 minutes per pound at 325 for medium rare. ..pull them when they hit 125 internal, loosly foil them for 15 - 20 minutes and the temps will continue to rise to about 130 prior to slicing ....[p]prime rib is very forgiving, just don't overcook it. ...
[ul][li]http://www.nakedwhiz.com/madmaxprimerib.htm[/ul]