Looking for opinions on prime rib

[rockinshelby]

I have been asked to cook a 6 rib, standing rib roast on Saturday. I'm looking for opinions on smoking it in my drum. What temp? How long? Directly on the grill or in a pan? What about a diffuser on the coal basket? Any other thoughts or ideas are appreciated. I have my own theories on all of the above but interested to hear what you guys think. My plan is to separate the bones from the roast and tie them back on with butchers twine and trim away some of the extra fat. I will coat it with either balsamic reduction or fancy mustard and use a liberal amount of Double Secret and maybe some Money or Happy Ending. I expect it take around 4-5 hours at 225-250. What about a drip pan on the lower rack?? Looking forward to some input.
Cheers, Jeff

 

[rockinshelby]

Man it's quiet in here. Where is everyone? Testing1-2-3. Is this thing on???

 

[scooter]

It won't take 5 hours guaranteed. Think 3-4 hours at that temp. You won't need a diffuser. I don't think BP uses one when he cooks rib roasts on his drum at comps. You will get a wonderful bark. Check the bark on these.
Remember to flip and rotate occasionally. You're good at 225-250F. I like to leave the bones on and french them. Cover with foil so they don't turn brown then carve with the bones at the table for the wow factor (none of the pics below depict it). Some will want a bone in slice others won't. I give em what they want. There's something special about a nice thick slab of bonein rib roast as it plops onto a plate!

 

[Big Poppa]

what scooter says make sure to turn it over at about 110 internal to even out the cooking. do not cook at too high of a temp I like 275 absolute max and really 250

The biggest key is to presentation carve....if you carve it all and put it in a pan it gets dry and funky if you carve to serve it stays moist and you can portion control and be able to give people the temps they need rare in the middle more done at the ends

 

[rockinshelby]

Thanks for the input. The advice on carving at the table is great. That last picture is incredible Scooter. It's hard to tell but it looks like you have the basket in the upper position. Are you just finishing up with a quick reverse sear? Man, I hope mine comes out looking like that! I'll go 250 and flip at 110. Sounds perfect, thanks again guys. Pics to follow...

 

[scooter]

Basket is in bottom position. What you're seeing is my homemade fat channeler which is 3 angle iron grooves meant to channel most of the fat away from the fire to reduce the vaporized fat flavor. It's usually only in there for chicken.


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[scooter]

Also, VERY important is the rest period. BP likes to rest 30 mins uncovered, I like to go 60 mins loosely tented. I've eaten BP's rib roast and it came out perfect so I know for a fact that either way works. Best way to tell the rest is over is to watch the IT during the rest. When it begins to decrease, it's a good indication your roast is ready to carve. Avoid letting pressure from others to carve before its fully rested get you to actually cut into it before its ready. You will have a big puddle of juice on your cutting board which otherwise should have remained in the roast. Like wringing out a wet towel. Don't carve early!!


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[jimsbarbecue]

I have used a combo of BP and Scooter method. I cook on the drum as BP does and flip at 110. Scooters part is resting the roast with a thermometer in it and DON'T carve until the temp starts on the way down. I do use a carving station (electric Knife) if you are letting guest carve their own.