How are you cooking your rib roast?

[Murphy's Law]

Like many, I am going to do a rib roast for Christmas. It is just three meat eaters, so I have a smaller 6lb bone-in from the local grocery that I will be cooking.

The current plan is to cut the bone away so I can season all sides and then tie them back to the roast. I am going back and forth on doing 180 for a few hours and then bumping to 350 or 375 to finish, or just doing 225/250 for the whole cook. I think the former would give me a good smoke profile at the lower temp, and I used to make a really good roast on the Weber gas grill using the rotisserie and this would more closely mimic that cook at the higher temp at the end.

I'll use the Traeger Prime Rib Rub, which was just given to me as a gift, and still waffling on the pellets but probably hickory, oak or mesquite (or a blend).

So what are your plans for preparing a rib roast this year? If you have done this before are you doing anything different or doing the "tried and true" of previous years?

 

[TheGrumpyGriller]

I am doing this (though using a boneless) Prime grade version. It's a 15 lb piece, but I had the butcher cut into two (2) pieces so I get four (4) yummy end pieces For the pellets, planning on a combo of Hickory and some Cherry.

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[BobbyQ]

I did a two bone same as you regarding the bone. I went 225-250 with a smoke tube. It took 4:45 and turned out great. Plenty of smoke flavor. The only time I go 180-190 is for a weekday brisket.
I'll be doing my roast the same way this New Years

 

[mikefinleyco]

Going with mesquite with two smoke tubes, cooking at 225f with super smoke on for the duration, will remove like an internal temperature of 130

 

[TheGrumpyGriller]

My Merry Christmas Prime Grade Prime Rib. It was smoked with hickory and cherry for about 5 hours @ 225 to 120 IT, rested for 30, then seared at 400 to 130 IT

 

[Murphy's Law]

I ended up cooking for ~4 hours at 225 using a mix of hickory and oak. And it was delicious!

 

[HotSpringsBBQ]

Like this, haha..

 

[JPSBBQ]

I’m a firm believer in the low and slow method from start to finish. It helps to leave the roast uncovered in the fridge for a couple days. I go 250 and shoot for med rare. Regardless of your desired target temp, that’s the only way to get true edge to edge uniform doneness. A hard sear at the beginning or end only serves to produce a brown overcooked band around the perimeter and add very little or nothing to the final product IMO. I’ve done them every which way over the years and for me at least, that’s what I’ve settled upon.