2x Prime Rib Roasts on a WSM

[bpiela]

Hello all,

I am looking to follow Meathead's cooking method for Prime Rib Roasts on Christmas this year on my Weber Smokey Mountain. I have 2x 6lb roasts. I will place them on the top grate and put a pan underneath to collect juices. My cook temp will be as close to 225F as I can get. My question is about the sear. I am guessing that I do the following: once the IT of the roasts is close to 115F, open the WSM, temporarily remove the top grate, remove the juices pan, remove the bottom grate, remove the water pan, maybe put the grate with the meat back in on the lower grate and then, with the top off, rotate the meat a quarter turn every 5-10 mins. Will that work for the searing? TIA!

[Hulagn1971]

Ok, so this is what I think...First of all bravo for using a WSM! I have a couple and love them. What size is the smoker? I think a quarter turn every 5-10 minutes is going to result in the meat being overcooked. I'd take the meat inside, tent with foil and get fresh HOT coals in the bottom of the smoker and put a cooking grate on top of the charcoal ring. Then, grab each roast and either sear them separately one after the other or if you have enough space to work with you can do them at the same time. You don't want them laying on one side longer than 10-15 seconds, just continue to roll them around to get good color. I don't think it will take longer than 2-3 minutes to achieve. Then take them inside on a cutting board and tent with foil to rest. If you have a separate dedicated weber kettle, I'd use that as my searing station so you can go directly from the smoker to searing on the kettle.