"Ed Pawlowski" > wrote in message
...
> On Mon, 19 Dec 2011 13:05:16 -0800 (PST), tutall >
> wrote:
>
>>
>>Doing a prime rib for Christmas dinner, was thinking to do something
>>like this as prep.
>>
>>In the oven, not in the grill. Prime rib soaks up too much smoke (did
>>one indirect with lump). Been there, done that.
>>
>>
>>Any ideas? Just thinking do this prep, but thinking with a larger cut,
>>that overnight might be better. But would it be too much?
>>
>>
>
> It would be too much. The roast is really no bigger. Rib roast
> generally are rib 1-3 or 4-7 or the entire roast. They get longer,
> but the cross section is the same. There will be very little
> difference in the timing.
>
> Two ways to cook a roast, depending on your preference of the finished
> product.
>
> If you like a ring of well done and a nice pink inside, start hot, 475
> to 500, then reduce the heat.
>
> If you want the same doneness all through the meat,, use a lower heat
> for a longer time, about 275 or so.
>
> If you like some smoke, start it on the grill or smoker, finish in the
> oven.
>
> Be sure to let it rest. I use the hot method and pull the roast at
> 110 to 155 degrees and let it sit for 20 minutes or so.

110 to 155? typo?