3 Rib Prime Rib

[ChuckO]

Never done a "rib in" roast before, my son picked us up one from work

Olive oiled, garlic cloves inserted, fresh ground S&P, Rosemary for seasoning

The first 30 minutes were a direct cook on my S330 using my Christmas present; Roto. Pit temp approx. 300 degrees

After 30 minutes, I turned off the direct burner and turned on the two outside burners to finish the roast

That good looking butcher would be my son

I told him to cut the bones out and set them aside, they're no good

He was not fooled and made off with my bones

Carving it up

 

[ChuckO]

It was a little rare, I made the call to pull it off, and I was probably 5 or 10 minutes too early

It tasted amazing, this will NOT be the last rib roast we do. I kinda wish Weber had made the roto set up higher, the roast was 9" across and barely cleared the flavor bar. Total cook time was two hour (7LBS) and as mentioned, I could have gone another 10 to 15 minutes. I'd rather have rare, than over cooked

My Christmas dinner

A sizzle videos

http://vid3.photobucket.com/albums/y73/chaz28o/B8F95BF4-4DAB-4755-97B6-DA373F0C029A_zpsu9jchdoe.mp4

 

[Barb D]

Chuck fantastic cook, awesome job. Happy New Year to you and the family.

 

[Rich Dahl]

That looks fantastic just the way I like it. As long as I don't have to chase it around the plate it's done to me. I've got an E320 and have the same problem with the roti, to low. My Ducane is a smaller grill but the roti is much higher, also has the infrared burner on the back wall for the roti which works great.
Like Barb says Happy New Year to you and your family.
Don't forget to try that Canadian bacon it's really good.

 

[JRAiona]

Looks great to me Chuck and I love the beverage choice there.

 

[JeffG]

Ill bring the spicy hot horseradish sauce and eat that all day Chuck.
How were the bones your son made off with?

 

[Cliff Bartlett]

Doesn't look too rare for me Chuck. Not at all. Looks fantastic.

 

[Craig Alumbaugh]

That is a fine looking rib roast Chuck

 

[russ olin]

Looks perfect Chuck. We're fixing our Christmas rib roast tomorrow on the rotisserie, hope that it comes out as good as yours did.

 

[Enrico Brandizzi]

Looks great to me, maybe a little over for my taste.
Complimenti Chuck.

 

[Robert-R]

Primo!!!! Leftovers? & a shot, please.

 

[Monty House]

Wow, folks on this site can flat cook!

 

[Brian Dahl]

You had an able pair of assistants: you son and Mr. Jack.
They certainly helped turn out a good looking roast!