I am new to this site and am so pleased to have found you here!
I will be cooking a standing rib roast on the BBQ, indirect heat. I am having an tough time finding out the proper internal temperature to take it to. There is so much conflicting information on the net...Aaaaaaaargh. I prefer my meat med rare. My guests would eat shoe leather and thoroughly enjoy it. The outside of the roast, regardless, would be fine for the guests. But the inside is the problem. I would cook it past med rare, maybe to medium??? What temperature internally should I take it to? Thanks to you all.