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Prime Rib Roast (Dr. Chicken's) Observations

WudEyeDooWudEyeDoo Posts: 201
edited November -1 in EggHead Forum
I'm sure you veterans know these things but the new Eggers might want to see these observations:[p]Load up with the lump. At 500 to 520 degrees for 1 1/2 to 2 hours, fill 'er up. I could tell I would run low (temp was dropping) and added lump to finish. [p]I had about a 5 pound prime rib and followed Dr. Chickens advise. My wife doesn't like any red in hers so I cooked it to an internal temp of 170. It took 2 hours 20 minutes with a pretty steady 500 to 520 dome temp. The re-fueling may have added a little time to that cook time, however.[p]I knew 170 would be too done for me but I hoped the egg would keep the meat moist enough to enjoy anyway--NOT. I killed that poor hunk of meat. It was tough and dry, certainly no pink at all. 170 is too much even for well done IMHO. Maybe next time I will shoot for 160. [p]Question for the experts: What internal temp could I get by with to have the outside slices Med.-Well and the middle slices Medium to Med. Rare? [p]


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