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Slow cooked prime rib

BirdmanBirdman Posts: 66
edited 3:44AM in EggHead Forum
Wise ones...[p]The chef of a restaraunt near Denver that has a good reputation for prime rib told me that they slow cook their whole prime ribs by cooking them in an oven at 140 degrees for approximately 14 hours. Although they use char crust on their steaks, they only use salt on the prime rib.[p]It seems to me that if this worked in the oven, it ought to work great on the Egg. Most recipes I have seen recommend cooking at 325 or 350 degrees. Has anyone tried a slow cook mehtod. And, how might the cooking time change with a half of a rob roast (e.g. 7-8 lbs.)?[p]Thanks.

Comments

  • HuckHuck Posts: 110
    Birdman,
    then there'd be on end cut for the missus!

  • BlueSmokeBlueSmoke Posts: 1,678
    Birdman, That 140º worries me. I think a grill temp of 200 to 225º would serve as well, and reduce the risk of bacteria breeding. (For me here in Denver, 225º at the grill equates to anywhere from 250 to 300º dome temp, depending on outside temps.)
  • BlueSmoke,
    Thanks for the reply. BTW, I'm in Denver, too.

  • Birdman,[p]If you get a chance shoot BlueSmoke and I your e-mail address if you're interested in going in with us on a pallet of lump and are not too far outside Denver. Depending on the number of people pitching in you could get 5 to 10 bags (40# bags) each cheaper than buying lump at the local distributor.[p]CC
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