Gomer, the quick answer is 'no'. roasting is a medium-high dry heat.now, you CAN sear it at a higher temp all around if you want a grilled exterior, then go indirect for the rest of the cook at a lower temp. or you can reverse that, and go indirect until it is about 120, THEN go direct and sear.and i'm sure there are a few gurus here that could set-up direct, maybe high up in the dome, and at a lower temp, say 250, and go slow the entire way. that would be direct, but it wouldn't be a straight 'sear' kind of direct.knowuttw mean?lots of ways to skin the cat. but typically, the rib roast is an indirect cook, at medium or medium high heat. with quite a few variations possible...
