Standing Rib Roast

[socalbbq]

I picked up a 5lb rib roast for Easter dinner.  Read most of the posts on internal temp, but I'm trying to get a rough idea on timing so I know when to start the process, don't want to be eating at 3:00 in the afternoon. 

Am I planning for 30 min per lb or 45 min per? I want to pull at 135 it, and let rest for 30 min.  Thank you for any suggestions,

 

[stanton]

I did a nine pound roast at 275 for 45 minutes with the meat away from the firebox, then raised it to 350 and moved it closer to the firebox for another 45 minutes. I pulled it at 126 internal, and covered with a foil tent for 30 minutes. It came out medium. My rub was 1/4 part season salt, 1/4 part garlic salt, 1/2 part kosher salt, and 1 part black pepper.

 

[Bearcarver]

I picked up a 5lb rib roast for Easter dinner.  Read most of the posts on internal temp, but I'm trying to get a rough idea on timing so I know when to start the process, don't want to be eating at 3:00 in the afternoon. 

Am I planning for 30 min per lb or 45 min per? I want to pull at 135 it, and let rest for 30 min.  Thank you for any suggestions,

Below is a Step by Step that gives you everything you asked & a lot more.

This is the Best Prime Rib I've ever had, and I've had a lot of them.

Link to Prime Rib Step by Step:

http://www.smokingmeatforums.com/t/110433/prime-rib-new-best-ever

Bear

 

[socalbbq]

Thanks Bear, I really appreciate it.