We splurged and bought a half rib roast on special at one of our local supermarkets. Have only cooked them a handful of times in the past. So this time I'm thinking to cook it on the Kamado to get a bit of smoke flavor and free up the oven inside.

I found this recipe on the Weber site:
https://www.weber.com/US/en/blog/4-easy ... -rib-roast

Basically calls for using the grill as an oven with a grill temp around 400 degrees and a short cooking time till the internal temp comes up to desired temperature for whatever doneness you happen to like.

Just checking in to see if anyone else is doing a rib roast this year and how they like to cook them, whether oven or BBQ.

Merry Christmas!!!

We are, but in the ovens. (2) 8lbs @ 350 for 3-4 hours. Looking for one to be a rare-medium rare and the other to be a medium rare.

That sounds like a great way to keep everyone happy with different levels of doneness.
I think will shoot for a grill temp between 350 to 400 degrees. Charcoal grills are always fluctuating a bit anyways.
Are you thinking to do any kind of spice rub before it goes in the oven or just keeping it simple?

Salt and pepper.

That`s the way I like it, let the meat do the talking in flavortown

250 for about 4 hours in the Grill Dome (similar to a big green egg, but better IMO). Salt, Pepper, granulated garlic and ground espresso (hey I'm a coffee guy). 250 for about 4 hours in the Grill Dome (similar to a big green egg, but better IMO). Pull it 10 degrees early, kick the Grill Dome up to 500 degrees and sear about 2 minutes on all sides, let rest for 30 minutes..... devour it.

In agreement with milowb....

You may want to have the oven available at the very end....

Pull the roast at 120-125.... Then sear in very hot oven at the end to crisp up exterior for bark, texture & flavor

Regular
https://www.youtube.com/watch?v=dAHJZ3aXKzU

Sous Vide
https://recipes.anovaculinary.com/recip ... -prime-rib

YYYYYAAAAASSSSSS

Rest of you guys really need to look up and do a reverse sear like Milow mentions.

Reverse sear lets the entire roast come up to temp evenly, so you do not have a bunch of overdone/grey meat around the outer edge of pink most of way thru and underdone in the middle. You get beautiful pink from edge to center...

https://www.google.com/search?q=reverse ... e&ie=UTF-8

Thanks guys... Did a bit more reading on the interwebs and now sold on the reverse sear method. Seven pound bone-in roast just went in the oven at 225 degrees. Will cook to about 125ish internal temp at center, pull from oven, crank heat to 500 degrees. Then once up to temp back in the oven for final sear till well browned.

Decided to go with plain salt n pepper Dalmation rub. Wifey shot down the espresso rub idea and no amount of putting my foot down could change her mind In next couple weeks will grill some Prime steaks: one with espresso rub and one with Oakridge BBQ Carne Crosta rub which I already have on hand. That's another day though.

Oven just hit 225 pre-heated and roast went in just a couple minutes ago.

We're fixing homemade mash potatoes and also a side of asparagus to go with Can't wait.

Good luck to all with their dinners

I am roughly an hour behind you on cook. 4:00 and crossing 100* on mine.

Let us know how it goes!

Hi Larry,
Went really, really well. Pulled the roast at 125 internal temp, cranked the oven temp to 550 degrees. Once pre-heated, back in the oven for 15 minutes then out to rest for another 15 minutes before carving.

Meat on the bones was really rarish *a bit too much*, meat on the roast was a great medium rare. I think the finishing sear could be at 450 or 500 degrees for only 10 minutes. My finishing sear cooked inwards a bit too much but the roast was still really great.

We had home made mash potatoes, collard greens with smoked turkey legs, and homemade macaroni and cheese. Entering food coma shortly

Thank you all for the reverse sear advice, greatly appreciated....

Look forward to trying milowe's advice on the espresso rub for my next rib eye's on the grill.

I pulled off rectec at same temp around 5:15. Let it sit while oven climbed to 550. It climbed too 130. Threw it in for 6min. Pictures do not do justice, makes look overdone, might have been a hair for some, but juicy and tender!!
May start earlier next time, so can rest longer before searing.

Rubbed with Olive oil and Monterey steak seasoning and in fridge overnight.

12:08 on Rectec @225*

5:15 Pulled to rest prior to sear

Post 6min Sear @550

Sliced up and ready to eat!



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Mine ended up medium well but I'm not complaining it was great.

So, I tried America's Test Kitchen recent iteration....

It's sort of a pseudo-reverse sear.

You do some searing in the beginning, but not much. All sides, but not part that rests on ribs.

The part that may seem odd is, you carve the roast off the ribs before cooking.....

In essence, you take a knife & gently slice the prime rib off the bones in one piece a day or two ahead of roasting.

Cross hatch fat....

Then salt all sides,, put it back on the ribs, & refrigerate 24-96 hours.

Then heat an oven on low, tie things together with twine, and cook really low, like 200, with a probe.

When probe hits 110, turn oven OFF....

When temp hits 120-125 (depending on if you want rare, med-rare), pull it, loose foil, rest.

Turn broiler on, put rack 8" away, and when ready sear again for a few minutes.

Cut twine, put on platter, & slice

Was really good, with au jus I made, & horseradish sauce.

Two things.....

Cutting prime off of ribs on such an expensive cut was nerve-racking, but turned out well.

While a fan of reverse sear, the initial sear was great because it created a flavorful 1/4 cup of beef fat to make au jus from.


Meal was a hit