snip

>You cooked it in the oven?? You must have moved your oven outside onto the
>patio. It's somewhat of interest that your post immediately follows the "afb
>FAQ" post.

WTF are you talking about on both points?

>
>I've never had the guts to risk my investment by browning directly the cut
>ends of a prime rib.

Then learn how to cook.

I'm going to try it next time. I usually paint the cut
>ends with rendered bacon fat. I'll brown the cut ends in bacon fat, and save
>the non fatty part of the pan residue for the Yorkshire pudding. I would
>leave the other surfaces alone to render the fat and drippings that are the
>principal ingredients of the Yorkshire pudding you make with the roast. I'm
>going to, as always, roast the standing rib indirectly on the Weber at 250F,
>though only to 120-125F. The temp will rise five degrees during the resting
>period while you're making the "Yorkie".

Nobody asked about Yorkshire pudding.

>
>I think your point about the "butt end" cut is a very good one. The last
>roast we had, however, was a bit on the dry side. I always look carefully at
>the piece of meat I'm going to buy. It needs to have enough fat.
>
>I'd to try the above on The WSM smoker. However. with the water pan full,
>the temp. doesn't quite reach 250F.

Try sand

>
>Kent
>
>
>Kent
>

Gene

It is a solemn thought: dead, the noblest man's meat is inferior to pork.
- More Maxims of Mark, Johnson, 1927
Mark Twain