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First Prime Rib

GrillDinoGrillDino Posts: 0
edited May 2012 in Beef
Hey everyone I was hoping for some tips on doing a prime rib on the egg. Is it as simple as putting a good Dizzy Pig rub on and cooking on in direct until internal temp is about 130 degrees? Thanks.


  • Is it as simple as putting a good Dizzy Pig rub on and cooking on in direct until internal temp is about 130 degrees?
    For the most part - YES.  (though, I'm assuming you like your meat to be on the upper side of medium-rare to medium, because pulling @ 130, it'll still climb a few degrees).  That's a personal choice, and nothing wrong w/ it, just wanted to make sure that's what you're shooting for. 

    Here's the details on a Prime Rib Roast I did, to hopefully give ya some ideas:

    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • TUTTLE871TUTTLE871 Posts: 1,316

    I did mine for 8 Hours at 200, and then wrapped in a towel and put it in a cooler for 2 hours.

    I coated it in EVO and cut small holes in it and stuffed with garlic all over. Tied the rosemary on and let it rest in my fridge for 4 days.

    One of the best I have ever had. We did it for Easter and had the whole family at my house. I will do it again next year.

    "Hold my beer and watch this S##T!"


  • lousubcaplousubcap Posts: 16,191
    I cook prime rib indirect at around 250*F on the dome and see about 25 mins/# for guesstimation purposes.  Just pull when you reach your target temp-tent for about 20 mins and slice away.  Best you will ever eat.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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