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prime plan
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henapple
Posts: 16,025
5lb. Start at 2:30...finish around 5. 250 indirect. Mustard/shire rub. Can't decide between K salt and pepper or some chop house rub someone gave me. Cut of cap and tie on?
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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Assume you are talking about a prime rib roast, if so then just a simple seasoning like the S&P or maybe a Montreal type seasoning.
I think the main thing with a cut this good is to just not get in the way of the fabulous flavor of the meat.
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Your cook temp and time are right with what I see (250*F indirect around 25 mins/#). I'm a fan of simple with prime rib-kosher salt and fresh ground pepper. If getting out to the wild side I may rub with some rosemary but that's it-the beef will set the table. WRT the cap-personal preference. Enjoy!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I'll go kosher and fresh pepper. I hate to try a new rub on a $55 prime roast.Green egg, dead animal and alcohol. The "Boro".. TN
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Pan with water under it?Green egg, dead animal and alcohol. The "Boro".. TN
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No need for the pan with water-but if you want to use the drippings for a sauce/gravy then go ahead-the meat doesn't need it but the knock-on tastes great. But do use a pan or foil on the heat deflector (platesetter?) just for ease of cleanliness if nothing else.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Wasn't sure if a dry pan would hurt it.Green egg, dead animal and alcohol. The "Boro".. TN
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One more question...yeah, right. I'm thinking 135 finish temp. So, take off around 115-120, crank up to 500 to 125, let rest for 30?Green egg, dead animal and alcohol. The "Boro".. TN
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I don't do the finish sear so the following is offered with that disclaimer-the finish temp is your choice-but without the sear expect the roast to rise 7-10*F while resting (tented but not wrapped in foil). The sear shouldn't really drive the finish temp but what do I know...Enjoy!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I think I would pull it at about 125 and just let it rest for 20-30 minutes and let the egg heat up, then throw it back on for just a short time to get a crust. You can throw it on direct but that can be a little scary because of the fatty flare up. Chris @NibbleMeThis has a great write up:Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Apparently Chris disagrees with me that he has a great write up! :P.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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The roast came out great. The mustard/shire rub with the s&p really gave a nice crust. I took it off at 110-115 then let it rest, uncovered for about 15 while the egg heated. Put it back on till I hit 130, pulled it, covered and let sit while I showered. The temp didn't rise on the last resting which left me a little more rare than I expected but now I know. Really good beef...
Thanks for the help.Green egg, dead animal and alcohol. The "Boro".. TN -
Glad it came out tasty, henapple. It's hard to predict where the final temp will be after a reverse sear and a big chunk of meat like a standing rib roast. I sear sometimes, but the inside of the roast is the best part, so mostly I shoot for a perfect rare.
______________________________________________I love lamp.. -
Glad to hear it came out well...I mean rare...I mean good! Better too rare than too done! I'm looking forward to smoking a few of these during the holiday season.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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