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edited November -1 in EggHead Forum
Scenario: Brand new BGE; first time users; used mesquite lump wood (store out of BGE stuff); 6 lb prime rib; [p]Prime rib cooked for 2.5 hours at 350 degrees[p]Problem: Ended up tasting more like a smoked ham[p]What went wrong? [p]


  • GfwGfw Posts: 1,598
    Myrna, sounds like it might be tiem to check your dome thermometer - check out[p]The one on the link was done in less than 2 hours at 350 degrees - probably a little smaller, but even at the larger size it shouldn't have turned out like ham - I'm a big believer on checking the internal temperature on roasts and pulled pork!

    [ul][li]Boneless Prime Rib[/ul]
  • SpinSpin Posts: 1,375
    Myrna,[p]Welcome to the family and forum.[p]Cooking using mesquite lump will provide a noticable smokey nip and flavor to the meat, even without adding chips or chunks of wood to provide a smoke.[p]Prime rib is a great cut of beef as it contains tender meat and a good amount of fat (in the meat and separate strips within the cut). This cut is ideal for a longer cook at a lower cooking temperature. The longer cook allows for a nice chewy char on the surface (slowly happens) and helps the fat dissolve into good flavorings for the meat.[p]Prime rib cooks to excellence directly on the grill. Use a dome temp of 250F, and turn the cut every 30-45 minutes to expose all sides to the fire. Finish with the bone side down. Another method is to cook (250F dome) in a rack over a drip pan, raising the temp at the end to provide the char.[p]A useful item with this cook is a meat temp gauge (polder type). Remove at 135F, cover for a 15 minute rest (allows the surface liquids to be re-absorbed and the heat to equalize), and then slice for serving. The internal (cooked to) temp will rise about 5F during the rest.[p]Spin
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