Tired of Prime Rib pictures? (5 pictures)

We had planned on cooking a pork crown rib roast for Christmas Eve dinner for friends, but after 2 days in the fridge, it still was frozen. So, at 1:30pm, I frantically set out to find another one to cook for the guests, arriving at 6:00. I found a really nice USDA prime bone-in rib, although not cheap.


I rewatched drbbq's video, and followed his instructions exactly. From another video, I cut back the bone, then replaced it and tied it with string.


On to the BGE at 3:30, and stabilized the temp at about 370°.


After 2 hours, the I.T. was 130°, so I pulled it and tented it for about 45 minutes. If I hadn't seen ddrbbq's video, I wouldn't have known what the timing should have been. He hit it right on the money.


It was fantastic. My wife said she had never eaten as good a prime rib in any restaurant. She even mentioned that if we had a small BGE, we could have baked the rolls. I will definitely bring that up in future conversations.

The meal is prime rib, green beans, bread apple/raisin dressing, scalloped potatoes. For desert, we had pumpkin cremé brulee.