prime rib roast advice

smoker62

I have a 5# roast I need to do today. Sear and then low and slow , or skip sear. Rub? Also tomorrow I am trying a butterflied leg of lamb roast , same way as the rib? Give me what you got , recipes , time , temp. I am open to it all , thanks .

tach18k

I do mine low and slo @ 250 dome til 125 then sear 15-20 later after rest, look below for another post of the same thing

PattyO

I did one the same size yesterday. First I picked a lot of fresh herbs and blended them with garlic and olive oil, rubbed it into the meat and double wrapped in platic, then foil and refrig for three days. (NO SALT)
Yesterday I allowed it to warm down for an hour then put it in 325' egg, placesetter lets up, drip pan over alum foil balls so grease doesn't burn. Cooked about 1-1/2 hrs until 125' on probe. Rested a half hour and enjoyed. Also made baked potato and spaghetti squash on the side of the roast.
PattyO

Zinger

I am doing a 6.5 lb one tommorrow, and am going with this method.

http://www.firecooker.com/recipes/entry/christmas-prime-rib/

RU Eggsperienced

Hi,

I do mine with a reverse sear (i.e. at the end). Here is a link to how I do it:

Standing Rib Roast