Prime rib fat cap

[eldoradocaddy]

Up or down?

 

[Newb]

Bone in or boneless? Fat up for bone in; roast should rest on the bones. Boneless: I’ve only cooked one of them and I did it fat side up, so I don’t have a point of comparison for fat side down.

 

[Beach Bum]

^^^^^^^^^^^^^^^
Good advice. I always do bone-in with bones on the bottom. No experience with boneless but I would do fat up, if cooking one.

 

[eldoradocaddy]

Bone in or boneless? Fat up for bone in; roast should rest on the bones. Boneless: I’ve only cooked one of them and I did it fat side up, so I don’t have a point of comparison for fat side down.

Thanks. Yeah, it's bone-in.

 

[Beach Bum]

Here are some photos of a 4 bone one I did a few months ago. It was just oil and Heffer Dust. It is an easy cook and tastes great. Just toss it on at 225 and let it go until you hit the temperature you want.

 

[mooncusser2k]

Here's one I did last December

https://www.recteqforum.com/threads/bone-in-rib-eye-roast.2961/post-31938

 

[Pete590]

Bone down,fat up, you would really have to over cook to mess it up. Rib roasts are the best cut for roasting on any grill.

 

[SmokeZilla]

Bone towards you heat source. If below, then point them down, if you have a traditional wood burner with the temperature at the top, upside down, it you have a vertical (yes, I’m a dinosaur) and using a water pan, it doesn’t really matter because you are suspending the protein in the middle and everything is circulating around the protein evenly.

Just my 2 cents worth.

 

[jfrosty27]

I’ve only done boneless. Fat up. Turned out awesome.