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Elkhart, Illinois | I really prefer a standing rib roast. Separate the bones from the meat and then tie back together. If you have a good fat cover, spread some sea salt and garlic on the fat. I try to keep the heat at 240-250 degrees and remove when internal temp is about 128 degrees. cover the meat for 30-40 minutes and then slice hearty helpings.
PS: when you take the meat off the cooker or oven, remove the bones, slice and serve as appetizers while guests are waiting to eat the main course
PSII:
Mesquite or hickory for the first 3 hours adds alot of flavor
Edited by black dirt 12/20/2009 17:37
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Prime rib
