my wife brought a 6.5-lb. rib roast home last week. I seared it on the Big Green Egg using Paul Prudhomme's approach; slice the fat cap off, throw some garlic powder, black pepper and salt on, crown it with thin-sliced onions, then put the cap back on and put it on the grill at about 500 for about 30 minutes. Let it chill in the fridge downstairs for a few days, finally sliced it into steaks and grilled 'em today. ohhhhhhh, yeah.
what I didn't count on was the fat content in that excellent beef. Within a few minutes, the entire grill was ablaze. It was all I could do to flip 'em once and yank 'em off without getting 3rd-degree burns :-)
Worth every minute; like butter :-)
she also brought home a Boston butt today, I'll grill that tomorrow (got the day off); reckon lunch is taken care of for this week :-)