MasQ

[MasQ]

Making an 8 lb prime rib roast for a few wacky people. A couple of folks (including me) prefer the top fat cap removed prior to oven cooking and grill seared. Should I remove the fat cap for a part of the roast and keeping the roast intact or should I cut the roast into two for w/wo fat cap? And will the two sections arrive at the desired temp at close to the same time?

[RonB]

Cutting in half will not only allow you to cook the pieces differently, but will give you a slightly quicker cook.


And welcome to The Pit.

[bbqLuv]

I would not cut it in two. Fat cap, trim it thin to 1/4"-1/8".
Personally, I think you are making it too complicated.
Prime Rib Roast--good choice.
Happy grilling to you and PBR too.

[smokin fool]

I cook roasts in one piece no matter the size and leave the fat cap intact.
I do try to flip them over every 30 mins or so for a more even cook.

[Potkettleblack]

You could divide. Assuming similar shapes and densities, the two halves should complete at roughly the same time.

as a fat cap on guy, I’d say splitting if feasible. But as a guest, I’m taking what you’re serving. So, if you and the missus prefer no fat cap, go no fat cap.