Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

I will pull our bird at 160°F internal, set the oven to quit when that hits.  We did the Costco thing a couple years back and it worked fine.

Just back from a super nice walk, 57°F and brilliant sunshine.  The residential area north of us continues to tear down old homes and build new ones, and these are expensive homes.  My friend's new restaurant is close to opening, Dec. 3.

I was real close to ordering pizza, but popped by Kroger and they had prime rib on sale, and so there we go. Trying to think to myself when I need to get it in the oven so it will be ready before my wife goes to work. She will kill me if it is still in the oven when she leaves.

Err on the early side. It can rest quite a while before serving.

The Costco meal is just a breast, not a full bird.  And yes, this is cheating, I don't care.

Following J. Kenji López-Alt's advice and pulling when breast is 150,will leave legs uncovered to finish the dark meat to around 170-75.Wanted to spatchcock on a rimmed buttered baking sheet but Cindy said No Dice.I'm doing chickens that way from now on,unless of course it's a rotisserie

I've done that a few times now and it always comes out well. The biggest problem was always making sure it was thawed enough. Usually had a bit of ice where I was trying to cut.

I had a chance to have a rib roast done up by a friend, but instead went home to see family. Should be good. 

Well, mainly trying to do math in my head as to what is the lowest possible temp I can cook it on while making sure it is done between 5 and 6. I landed on 225, we'll see if I have to crank it up. Math in my head is never a good idea.

Here's a method that's never failed us...

I don't like the idea of 225 for a prime rib because I'm not sure you're going to develop a lot of color in the oven at that temp in the amount of time it needs to cook. The method I posted from the Beef Palace gives you a high-heat roast which develops the color on the outside and then you drop temp to finish.

The red sign that you posted is exactly how I do it every year at Christmas and it never fails me.