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Name:	Mack -	Reply
Subject:	Standing Rib Roast on the Grill>>>
Date:	12/23/2011 7:23:02 PM

Never cooked one, but I'm gonna' try. From on-line recipes I see, it is mostly straight forward. Salt/pepper/rub, grill it indirect until @ 160* for medium.
Any tried and true tricks are welcome here. I trust you guys. Merry Christmas to all you "Cookers".
Mack

Name:	Maverick -	Reply
Subject:	Standing Rib Roast on the Grill>>>
Date:	12/24/2011 1:50:45 AM

Just remember it is going to continue to cook even after taken off the grill. Found a Rib Roast recipe online and looks interesting and going to give it a try. Rub Roast with Soft Butter and favorite spices. - Cook roast at 500 degrees for X Minutes based on the following formula (Weight x 5 rounded up to next interval -- So my roast is 7.88 pounds x 5 = 39.4 minutes or 40 minutes) - After allotted time turn off oven and DO NOT open the door for 2 hours. 2 Hours applies no matter how large the roast. Suppose to come out juicy and medium rare -- We will see on Christmas Day.

Name:	Little Talisi -	Reply
Subject:	Standing Rib Roast on the Grill>>>
Date:	12/24/2011 7:37:30 AM

If you wait for it to be 160 on the grill it will end up approx 10-15 degrees more after resting. I usually take mine off between 125 and 130 and the center will end up at 135 which is medium rare and the ends at medium. Remember to let it stand for 15 to 20 minutes before carving.

Name:	Mack -	Reply
Subject:	Extremely Glad I Asked for Advice!!!
Date:	12/27/2011 7:12:15 PM

If I had waited for 160* it would have been ruined big time. THANKS guys!!
I pulled it off at 135* and put it under foil in a warm oven for about 45 minutes waiting for serving time. Both end pieces were about "medium" which is fine to us. The center (leftovers) was about medium rare and will do well when warmed later with a 'tater. Ends were tender and juicy. Au jus was beef stock, drippings, a touch of Marsala.
Been a LONG time since I had an Atlanta "Clock of Fives" prime rib. For sure a keeper for special occasions.

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