"Kent" > wrote in message
newsttyd.227541$5K2.131511@attbi_s03...
> Standing rib has more than enough taste on its own that you don't
need or
> want to blither it with seasonings, other than the proper amount of
salt and
> pepper. We only use salt and pepper; we always slather the cut meat
sides
> with some kind of fat, to allow proper browning, and moistness. We
now use
> bacon fat, or salt pork fat.
> We always, without exception, cook standing ribs indirectly with
charcoal,
> on the Weber grill. After browning, cook very slowly to an internal
temp. of
> 115F at MOST!!! Always let it rest for 25 min. while you are making
your
> Yorkshire pudding. That's what you will long for in the middle of
the night
> weeks later.

Sounds great. I think I'll give that a try. I've never done much other
that chickens and turkeys on my Weber grill. And I'm also a purist
with a rib roast. Salt & pepper -- that's it!