Standing rib roast

Unknown

Need a recipe for a standing rib roast

Car Wash Mike

Frank C. Holding,
I cooked mine at 400 indirect. Coated with extra virgin olive oil, then kosher salt and pepper.
Very, very good.[p]CWM

El Jefe

Also rub it down with fresh rosemary.

BridgeMan

Frank C. Holding,[p]I had good success over Christmas with a variation of the t-rex searing method. I put a cast iron griddle directly over the coals and raise the temp to 450ish. I used the previously suggested olive oil, sea salt, lots of pepper and fresh rosemary as a rub. I then seared the meat on the griddle for 1 minute or two on each side. I removed the griddle, set up an indirect cook with a place setter, let the egg cool some and then cooked at 300ish to about 130 internal.
It was wonderful.
Hope that helped.

Smokin Joe

Frank C. Holding,
Personally I don't like to detract from the "beef" taste of standing rib roast so all I do I salt & pepper the top & sides, sprinlke a little ground garlic & onion on and place on a V rack indirect at 320-330 and get the internal temp to 125* for rare-med rare. Pull off and let sit for 15 - 20 mins. Cut into brontosaurus size slices and enjoy!!! Did it this way for valentine's Day and the croud is still talkin about it. Enjoy! Joe
BTW - it takes about 20 mins per pound to get to 125*. My 7.25 lb raost took about 2 1/2 hours. The bones were in/on what ever...the bones were there }>