Mike, as you might have already guessed, I will be doing my standing rib on the grill, the Kamado grill. I intend to start it around 8am at 250 degrees. I will sit the roast out around 5am to let it come to room temperature, then oil it with some EVOO, then apply a load of kosher salt mixed with 2-3 tablespoons of fresh ground black pepper. We will not eat until 2pm so I will let the roast get to within 20 degrees of my desired temperature and put the oiled/salted bakers on the grill to roast/bake. At that point I will raise the grill temperature to about 4oo degrees, and if the meat hits 138 degrees I will take it off and wrap it in foil and let it rest. I will catch any drippings from the roast and use that for the yorkshire pudding.
I will stand up a bottle of 1989 Musar rouge to go with the roast, but will also have a bottle of bordeaux as a backup. Merry Christmas to you, and Cindy, and the kids.
Last edited by Bob Henrick
on Sat Dec 23, 2006 11:37 pm, edited 1 time in total.