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First time Prime Rib... Need help

I have little experience on the Egg.  I need to know what temp and time to grill a Prime Rib.  Half my family likes rare.  The other half likes medium.  What should the Egg temp be, IT, and how long on the grill.

Comments

  • td66snrftd66snrf Posts: 1,351
    edited December 2013

    There are a lot of variable in your question, like how big is the roast, is it straight out of the fridge? Anyways I like to cook the at about 275 to 300 until the internal temp is about 135. But go to the upper right hand corner of this page where there is a search box and put in "rib roast". There is over 50 pages of posts. Very informative. Here's the link. And don't worry these roasts are very forgiving.

    http://eggheadforum.com/search?Search=rib+roast




    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • FoghornFoghorn Posts: 6,310

    I have a similar situation.  We have preferences ranging from rare to medium although I am fortunate that the majority like medium rare.  The higher the cooking temperature, the more of a gradient you will have between the ends and the middle.  Your challenge will be that some will have to settle for medium rare unless you cut it in half and do it as 2 roasts - which may be your best option.

    If you are going to keep it as one roast, I would cook it at 325 - 350 because of the differing doneness preferences in your family.  For really rare, I pull about 118-120 because SWMBO considers anything more to be overcooked.  With that method I get about 40% rare (the center), about 40% medium rare, and about 20% medium (2 slices on each end).  It works well for my crowd.  Hopefully, you can use this information to make a plan for your group. 

    If you do two roasts, you can cook at a lower temp like 250-275 and there will be less of a gradient between the ends and the middle.  Just pull each roast at its respective target temp.

    Good luck!

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • GrannyX4GrannyX4 Posts: 1,479
    I just took my rib roast off the egg. I cooked it direct, raised grate, at 300, to an internal temp of 115. It took 2:30 hours. The roast is near perfect. This roast will be transported to Tally and served on Monday and it will be good eats. I've done it before and MDSH loves it an he is a cow expert.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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