Christmas prime rib decisions

[ClimberDave]

I have the same dilemma, weber or PBC.

I am bringing a rib roast to the mountains for the holidays, and there is  no BBQ  in the mountains (and charcoal not allowed)  Last year cooked it sous vide and finished in the oven  with great results.

This year, thinking low and slow, most likely on my Weber with the  Slow and Sear with a small chunk of red oak. Bring  it to temp and reverse  sear it.   Thinking of trying Mrs. O'Leary's Cow Crust.

When its done let it cool  (while trying not to slice into it)   bag it,  bring to the mountains and reheat sous vide,  then play it by ear,  will probably need some time in a really hot oven to get that crust back.   

[Old Hickory]

Gus and the Turtle are correct in my opinion.  I have been useing the Kenji Seriouseats method for my rib roasts for years and always with perfect results.  There are many pics on my posts.  I cook @ 185 with hickory smoke to a IT of 127— that is low and slow, FTC for about 1hr.  IT will rise to 132 - 135, perfect for what this family likes.  It works every time.

[cookiecdcmk]

Adrenaline  BBQ has a video using the Weber Kettle and the Slow n Sear.  Go to their website to find it.  I think that I will use their method this year, as it really looks good.  Others have recommended similar methods.

[CDN Smoker]

I cold smoke the roast for an hour or so then i cook it in the oven using the recipe in the link below

http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html

I done this for 4 Christmases and think the recipe is correct in that it makes the perfect rib roast

I have done this before (not smoked first) it turns out fantastic .  When I do this again I will add the smoke