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[reubenray]

Last year I was all setup to do my prime rib on my rotisserie, but the rotisserie motor died.  I was given a replacement for it and I plan on doing it again this year.  The prime rib last year was great, so I don't know how much better it could be. 

I am planning on reverse searing it this year.  Our (my wife did it) reverse searing experience was a small tritip that turned out great in a cast iron skillet.   The prime roast is too big for a skillet, so I have been reading about doing it in the oven instead.  I have read several articles about letting the prime rib rest for 20 minutes and then putting it in the oven that is set for 500 for 6 to 10 minutes.  My wife's concern is will it splatter much in her oven?  My concern is the timing of every thing.  There is a smoked chantilly potatoes I want to do also.  My smoker is not big enough for everything at the same time.

[jdmessner]

Look up cambro insulated food containers. They start at $40 and go up from there. They do a great job of holding and keeping food hot for six plus hours. You can do the potatoes, put them in the cambro and still have time to do the meat.

[Bar-B-Lew]

Look up cambro insulated food containers. They start at $40 and go up from there. They do a great job of holding and keeping food hot for six plus hours. You can do the potatoes, put them in the cambro and still have time to do the meat.

My brother has a few of those styrofoam Cambro's that work great.  The ones from Omaha Steaks work pretty good too.  He also has 3 of the hard plastic Cambro's with the built in ribs on each side to slide hotel pans into and the cart with wheels to stack them on that he uses to take catering to its destination.  Those things may hold food above 140° for 12-24 hours.

[dk117]

I might just have to try this.  I reverse sear tri tip all the time on my gasser, I've got it down no problem.

Last year on the prime rib, I had a pretty nasty flare up on the reverse sear gasser, the oven with a drip pan sounds like the easier process of the two options available to me.    Thanks

[reubenray]

Thanks for the replies.  The recipe for the potatoes call for it to be smoked uncovered for an hour and then covered.  I figured at the covering point I would move them to the oven.  I would then put the prime rib in the smoker.  They both should take 3 to 4 hours to cook.  I will most likely put on the potatoes earlier and when they get done put them in my ice chest wrapped with towels like I do brisket.  This way if the prime rib gets done quicker I will have the oven for the searing.  I will also have a smoke tube going in the smoker.

[Bentley]

If it is close to the gas or electric elements it will.  Otherwise, no.

My wife's concern is will it splatter much in her oven?

[Th3Batman86]

No real help to your question but what I do is smoke a prime rib @250 until it is ~110 then remove from the smoker and crank it to high, the meat just rests tented until the grill comes to temp and then gets put back in for a 10-15 minute blast of high heat. So not really any direct sear. I cant imagine it would splatter all over the oven as it doesn't splatter all over the grill.

[reubenray]

My prime rib ended up being a success, but not without an issue.  Everything was going great until about 5 minutes into the reverse sear in the oven.  It splattered, smoked and set off the smoke alarms.  I had to take it out a little earlier than planned to shut off the smoke and smoke alarms.  It was a little underdone for us, so I sliced off two slices and my wife seared/cooked them for just a few minutes in a hot cast iron skillet.  It was moist enough that we forgot about the au jus.  The rotisserie worked great.