Standing Rib Roast: Dry Brined, Herb Rubbed, Slow Roasted, & Reverse Seared on a Kamado

An annual end of the year tradition, I cook a standing rib roast for Christmas dinner. In addition to dry brining to help the meat retain moisture and add flavor, I also remove the bones (to use for the drip pan and to make beef stock from later) and tie it up with butcher string to make it round instead of oblong. The round cross section helps to ensure an even doneness throughout. The meat is slow cooked until rare and then seared over high heat to produce an awesome medium-rare prime rib.

View the BBQ Guru CyberQ Cloud chart for this cook on ShareMyCook.com.

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