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my wife has been nagging me to make these for a while. the balled up ones are dumplings i messed up. taste is not bad. but a pain to make..

That pic looks gorgeous @remi! @jonj I don't know that I am likely to cook a prime rib anytime soon. I tend to cook one rib wide joints. More surface area for the char and also the fact that I would cook one blue for me and rare/medium rare for other people. The only annoying thing is that people who profess to want a medium rare cook end up eating my blue steak and enjoying it, leaving too much of the medium rare for me to eat. Oh well, if that is the price of converting people to the dark (and wobbly) side, I might be happy to pay it.

@tekobo This looks like what you maybe looking for. cheers

Yep- I used exactly method @C6Bill describes when I did a prime rib roast for Christmas here last year. Cooked exactly the way I also do thick cut steaks like Bistecca Fiorentina. Not sure whether the rest imparts major benefits, but it seems to make sense to do it this way as you can cook low and slow until rare, then crank the KK for searing while it rests, which also then gives you some wriggle room to time the finished product down to when you want to serve. Can't imagine you could get edge-to-edge pink like this with a rotisserie?