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Prime Rib

demodemo Posts: 147
edited March 2012 in Beef
I am cooking a 6 lb. prime rib.  I have some questions:
Direct or Indirect?
Dome Temp.
How long will it take to cook?  I am planning on pulling it at 120 internal.
Your help is always appreciated.


  • troutgeektroutgeek Posts: 456
    I get the egg to 450, put the prime rib on, and reduced the temp to about the 250 range.  After 2 1/2 hours, I increased the heat back up to 450, until the internal temp reaches 135 (this take about an hour -- maybe a 1/2 hour for your 120).  Remove, wrap, and let rest until Desired temp (I like 145).

    For prep, I cover the roast with EVOO, and seasoned with Penzey's English Prime Rib rub. Let it set for an hour or two at room temps before cooking. The temps and time are also for a 10lb roast.

    Naked Whiz has a nice looking prime rib recipe on his site too. I'm trying his next.
    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
  • FlyingTivoFlyingTivo Posts: 352
    I do 126 internal to get a medium rare, more on the pink side!

    Men, easier fed than understood!!
  • demodemo Posts: 147
    Do you like direct or indirect?
  • Village IdiotVillage Idiot Posts: 6,953
    I did my first one using Dr. BBQ's recipe, and it was fabulous.  Here is his video.

    Click here

    Here's how mine turned out following his method.



    Dripping Springs, Texas.
    Just west of Austintatious

  • demodemo Posts: 147
    Thanks, VI.  I watched the video and saw your pics.  I'm gonna try that.
  • Little StevenLittle Steven Posts: 28,740


    If you want a no fail (hard to fail with decent rib roast) try doing the entire cook at 250* Loads of time to avoid messing up and even if you overcook a bit the meat will still be a beautiful colour. If you feel you need a sear at the end you can just open the vents and give it hell without raising the internal too much.


    Caledon, ON


  • FlyingTivoFlyingTivo Posts: 352
    Men, easier fed than understood!!
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