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Prime Rib - Direct or Indirect?
Di
Posts: 395
Will be cooking my first prime rib tomorrow. I've spent time searching the site and found many different opinions on cooking times, temps and set-up.
I would like a nice crust on the higher side of medium rare. My roast is 5.7lbs.
Any suggestions would be appreciated!
I would like a nice crust on the higher side of medium rare. My roast is 5.7lbs.
Any suggestions would be appreciated!
Comments
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http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html
I did one generally like this and it was great. The au jus was perfect. He's a member here too. -
I have done prime both ways. If it is a 2 rib roast usually direct, if bigger i usually do indirect. No explanation of why I do this, but either method it has alway been good eats.
BTW if you are not into carving have the butcher cut the meat away from the bone and retie. Makes carving at the table so much easier. Plus the cooks treat (the bones) stay where they belong...in the kitchen with the cook!!!! :laugh: :laugh: Don't forget dem bones make great stock!Large, small and mini now Egging in Rowlett Tx -
I've used several of his recipes and had read this one too. Did you do the reverse sear that he talks about at the end?
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I believe so. I've done them without a sear too and it was great. Smoke + meat = yum.
The au jus was the best part of his write up. It was very tasty. Made sandwiches the next day with it. Dipped. Oh so good.
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