Standing Rib Roast/Knife, thoughts?

[Mr. Bones]

Mebbe try this? I've used one plenty, when nothin' else was handy...

[kmhfive]

Still got mine. Haven't used it for deboning in a while.

[JPGators17]

Ha! Awesome

[David Parrish]

Sorry I didn't get back to you in time!

[JPGators17]

No worries, I made an educated guess that worked great.

[JPGators17]

As for the knife, I procrastinated and had to choose from the ones that qualified for free next day delivery, so I tried this one. I suggest that no one else make the same mistake. I'll be returning it promptly.

12" Columbia Cutlery Roast Beef Slicer/carving Knife

https://www.amazon.com/dp/B00IZH5UYG/?tag=amazi0a8-20

[Potkettleblack]

To minimize the grey band, you want to take the IT higher on the reverse. This roast will have different searing character than a steak due to geometry.

Heat to 115-120, remove from grill and rest while you get the grill to Warp 10. Then sear a minute or two per side and don't worry about IT.

[kmhfive]

I've got my roast trimmed and dry brining. I'll be starting the GMG in the morning and then searing on charcoal. I'll post pictures tomorrow! Thanks for all the tips and ideas.