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Not sure if the bones add much time per pound.
Here is one I did awhile back.
Beef, Prime Rib, Richard Fl
1 4 1/4 Lbs 2 Bone Prime Rib
3 Tbs Kona Koffee Rub
2 Tbs Chopped Garlic in Olive Oil
1 Tbs Indian River Rainbow Pepper Blend
1 Tbs Garlic Powder
6-8 Tbs Kosher Salt
2 Tbs Water
Little Porcini Mushroom EVOO
1 Cut the bones away from the roast and sprinkled some garlic powder between the meat and bones. Wrap with some twine to keep together. This allows for easier cutting of the roast after the cook.
2 Make a slurry of the seasonings and rub all over the roast like a thick paste.
3 Get BGE set up indirect and have at 450°F. I used a drip pan to catch the juices. Handful coffeewood for smoke flavor.
4 Placed the roast on grill with temperature at 450°F. Let cook for 30 minutes to allow the crust to form. Leaving the roast on reduce the temperature to 350°F and cook apprx 17 minutes per pound. Did this one for 1 hour 45 minutes. Pulled at 120°F and let rest in a tent for 45 minutes.
5 Served with baked potatoes and some mixed veggies. Was going to do Garlic toast, but forgot to turn the oven on until after the meal was over. Wonder if the pomegranate martinis had anything to do with that? Had 3 Oz lobster tails to go with this.
6 Used a cream cheese mayo, horseradish sauce for the beef.
7 Slurry and cooking instructions were provided by Ross in Ventura. Thanks Ross.
Beef, Main Dish, Meat
Source: BGE Forum, Richard Fl, 2010/03/31
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.