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    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?

    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.
    Last edited by RonB; July 25, 2021, 01:50 PM.


      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.


        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.


          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.



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