Leaderboard

Yah, mon! Have some jerk chicken and bammy, with a couple of nice cold Red Stripe, for me while you're there, mon. Freezing rain and snow for the next 3 days followed by single digit highs and negative number lows! Long range forecast doesn't have us above freezing for at least a week. Cry me a river, Charles!

That is the pits, or no pits in this case, but better safe than sorry.

Yes please post pics and congratulations!

As one of the "ladies" and another new Oregonian, let me say welcome to to the forum croadie! I am excited for your grill delivery, here's to good weather in Portland! Post lots of pictures we love the vicarious enjoyment! Sent from my iPad using Tapatalk

Well, my first crack at a standing rib roast was an unqualified success. After slathering it with a paste of minced rosemary,thyme, garlic, Worcestershire, olive oi, salt and pepper, I cooked it indirect at 275F for several hours until the temp hit 122F, and tossed it in a cooler for another hour. When I took the roast out of the cooler, I checked the temp with an instaread thermometer and it was sitting at 137F. By then the searing great had replaced the heat deflector and the KK was holding at 500F. Finished the roast off with a quick sear and then it was slicing time. My pics leave a lot to be desired compared to the awesome shots that regularly get posted by many here. My ravenous family descended upon the roast like a school of piranha so I did the best I could. It came out a real nice medium, all the way through. I'm more of a medium rare guy, but this was perfect for the preferences of my group. It was the most tender and juicy prime rib I've ever had. The whole thing was devoured in no time. Next time I'll get a three bone roast for this cook. Luckily we had an ample amount of wonderful sides. I really want to do another one of these again. My brother in law, who has a BGE and loves it, helped me with this cook. After giving him the game plan, he pretty much took the reigns of my KK from start up to shut down. Unprovoked, I hear him comment "This thing is built like a Swiss watch" as he got a pretty good measure of what operating a KK is like. Pretty good summary of my thoughts on this awesome cooker. Thanks for the 'guide' Wilbur. Your tips were very helpful.

I’d do a reverse sear for this cook. - how long should I leave it out of the fridge before roasting? 1 hour, although I would say that the hour wait time is mainly so the salt in your rub has a chance to penetrate the meat and work its magic. I salted my rib roast the night before and let it sit in the fridge overnight. - seasoning recommendations After the salting step, I’d make a rub from black pepper, thyme, rosemary, cayenne, and minced garlic. - deflector/no deflector - dome cooking temps 200-225ºF, indirect to start - going for medium rare, what should the IT be when I pull it to let it rest in a cooler for a given length of time Stop the indirect cook at an IT of 120ºF. Take out the deflector, open up your vents, and sear until the outside gets to where you want it. -is searing an option even if the bones are tied on? Yes. The string won’t burn that quickly.