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Unread 05-11-2008, 09:36 PM   #8
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Join Date: 05-02-08
Location: Harrisonville, MO
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I think a rib roast is easier since it is a shorter cook. The Poobah has a great recipe for prime rib in the recipe section. If yo follow his instructions you will get great results. You can also cook it the way that I did, which is fairly slow with an extended rest. I cooked mine at 250 until it was 130 internal and then held it in the FEC at 140, but you can cook it to your desired doneness and hold it in a cooler wrapped in towels for a while. The temp will come up a few degrees during the hold time, but I think the hold time helps the meat develop a better flavor.
Good deal. Thanks, Ron.
UDS / UDS / Mini WSM
Hackers -n- Hogs Competition BBQ Team
Harrisonville, Missouri
Grip it. Rip it. Let the big hog eat!

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