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Prime Rib....it's starting to happen...now ! (no pics, yet)

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Comments

  • lousubcap
    lousubcap Posts: 37,913
    Only a LBGE here but my air-flow and thus temp behavior is as you describe.  Hotter to the back and just right of dead-center (when facing the BGE).  That is the norm for BGE's due to the set-up.  And I do find that things cook slower towards the front as you are theorizing.  BTW-here's a great link for PR cooks (should have offered this several days ago-not sure why I forgot...)
    http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  Still an epic cook!  Congrats.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JRWhitee
    JRWhitee Posts: 5,678
    Note to self, put the maverick in the most expensive piece of meat!  =)
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • chaschat99
    chaschat99 Posts: 17
    That looks amazing!! That is talent at its fullest potential. 
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  • dldawes1
    dldawes1 Posts: 2,208
    oooohhh the memories !!!!!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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