Camille Eonich
Full Fledged Farker
- Joined
- Aug 7, 2008
- Location
- Granite Quarry, NC
I'm flip flopping back and forth between cooking a whole rib eye or a standing rib roast on the BGE. Does the whole rib eye cook any quicker than a standing rib roast or do they require about the same amount of time per lb? Are there any benefits to cooking the rib roast over the boneless whoe rib eye because the whole rib eye just seems to be easier to work with than the rib roast?
Also, what about getting the Au ju when you're grilling? Do you just use the drippings from the pan that is used on top of the plate setter?
HELP!!! LOL
Also, what about getting the Au ju when you're grilling? Do you just use the drippings from the pan that is used on top of the plate setter?
HELP!!! LOL