perfect standing rib roast & drip pan

spicewoodcooker,

I have been doing them indirect at 250 -275* until 120* internal. The drip pan sits on the platesetter on top of firebricks or plumbing t-fittings. A rectangular stainless pan works well. The meat can go in a vee rack or directly on the grill. Some that use this method will raise the temp at the end to get a sear but I haven't found this neccessary. Tent with foil and rest for 1/2 to 1 hour.

Steve

I agree with Little Steven (Steve). I allow roast to come to room temperature (3 hrs prior to cook). Place in egg, indirect at 250 dome, and pull at 125 internal meat temp. Foil for 1/2 hour prior to serving. I haven't seared and don't think it would add much benefit and possibly take your meat temp too high. The low temp cook will make the roast cooked evenly throughout the cross section. Others will have different ideas but this has worked for me.

i think choice is actually better with these, there comes a point where there is too much fat with rib roasts.