Temp and time for a 5.1 lb standing rib roast

See playing with fire and smoke link in my sig.  

nice one. 

Thanks @wocotiger7   Same to you.  It's actually exciting and Spurrier realizing he didn't have it anymore and stepping aside was a blessing.   I wasn't a Muschamp fan and he wasn't my top choice but he is already making positive changes.  

Do check out playing with fire and smoke.  He has a bunch of rib roast cooks and times to see.

Take care. 

225-250*, internal 120 for the doneness you stated. You can sear before or after, or not at all if you coat it with a browning agent beforehand, something like Kitchen Bouquet.

They're all different, I cook to temp. That sounds about right, though. I start mine around 1PM, pull it around 4PM & 125*, shooting for 130*-135* after carryover, or cook it to 130* to slice and serve.

How are my roasts getting brown without searing or browning agents?

just low and slow. 225-250. Dry the roast if you can, as long as you can, and the browning is even better

What temp in the oven?  You can take the same approach on the Egg. Set it at 350 and when it hits your IT, it will be brown.  It will be well done on the edges and slowly turn to the color of your IT. Some don't like this as much as they prefer to have as much of the meat as possible to their preferred IT...say med rare.  That's the beauty of the reverse sear.  It pushes your target temp from edge to edge.  The sear, is more of a browning really, and adds tons of flavor.  This is needed as the initial indirect cook at 250 isn't hot enough and the cook is long enough to get that good crust. Make sense?

If it bothers you, then don't read.  Nothing wrong with gathering information.  He is just trying to learn.  Alton Brown is the king of over thinking.   

if you are putting a standing rib roast on the egg, you need to go by temperature and not by minutes per pound. that is one expensive piece of meat to screw up. 

Thanks 4runner. Couldn't adunnot w/o you

Darby_Crenshaw said:

Slow roasting provides the greatest iniform cross section with brownest crust, and the risk of overcooking or a ring of well-done meat around the roast is zero

just sayin

I have not been too adventurous when it comes to prime rib, but this closely aligns with my preferred method. Always a home run and tough to screw up.

Standing Bone-In rib Roasts are the best and worst cook all in one.  The brisket (as it gets more pricey) is gaining ground but nothing brings stress like spending $100 on a chunk of meat knowing 10+ people are quietly (or maybe loudly) waiting for restaurant quality (or actually much better than restaurant quality) results.
Good luck to all of us adventurers and brave men and women that will venture out over the next few days and cook one of these.  May they all come out tender and juicy to our liking.  If not, may we have much beer, wine, and other alcohol to make us, and our guests, not care so much about results and concentrate on the process and good company!!!
Merry Christmas!!!
Yippey Kayyeah MFer!!!

Forgot to add. 275 or so is the temp I use. Higher than low and slow and lower than a normal roast like in an oven. 

I like a bourbon barrel stave for color and kiss of smoke