i have had hit's and misses with a prime rib roast or standing rib roast at times. with the cost of these roast you realy want to get it right. i used the sear and low temp method this time. temp at 500 deg until i saw the crust i liked [about 20 minutes] and then i took it out the the MES smoker and put it in there at 240 until it reached 125 internal and took it out and covered it with foil for about 10 minutes. then i sliced it. then i put it in an aujus i made up to get some extra moisture and some love of the rib roast flavor for about 5 minutes. i served it with a small bowl for each person for dipping. hope you dont mind but i like to show the rest of the meal also. cole slaw, twice baked stuffed potatos [i got the recipe from here] and 4 racks of baby back ribs. two with mustard sauce i made up and two with a terriyaki [sp] sauce i made up. turned out good. Reinhard
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