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5 lb. Standing rib roast - Open to suggestions

edited 9:18AM in EggHead Forum
Got some ideas of my own, but thought I'd ask the eggsperts.


  • Headhunter,[p]Had a chili encrusted smoked rib roast this weekend at a restraunt that was out of sight. Crusted black with pepper and slow smoked...went back for more...twice.[p]

  • StogieStogie Posts: 279
    Headhunter,[p]I have done many of these and like to first sear it on all sides(on the grill is easiest, but it can be done in a large roasting pan as well), then slow roast at around 200º. Searing will take about 8-10 minutes and will give the meat some nice color.[p]Plan on about 30 minutes per pound(AFTER searing) to reach medium rare. Don't forget to let it rest for 20 minutes, under a foil tent until ready to serve.[p]As to the trimming...I have my butcher separate the fat cap and bones and then tie them back onto the roast. When I get home, I untie and apply my rub and pastes directly onto the meat, then re-tie the bones back on. I do this so the rubs can penetrate the meat. Getting thru that fat cap is impossible.[p]Good Luck![p]Stogie
  • Trout BumTrout Bum Posts: 343
    Try the link below, it's really great!!!!
    B D

    [ul][li]Prime Rib[/ul]
  • GfwGfw Posts: 1,598
    <p />Headhunter, check out the link - Christmas Eve a few years ago - always about perfect! :~}[p]We'll see if I get this right...[p]Earl posted this picture:
    From Earl[p]

    [ul][li]Prime Rib[/ul]
  • Headhunter,
    This is one of my favorites, did one last Friday night & it came out superb.
    Cook with a drip pan under a raised grill.
    I keep it simple, heavy coat of kosher salt & pepper, cook 350° till internal temp is 125°-130° then let it rest uncovered on the counter for 20 minutes. The roast will continue to cook while resting & the temp should increase by 10°.
    Don't forget to cook the baked tater on the egg.[p]
    Good Eats

  • Lotta good real consensus, tho. What about smoke?
  • StogieStogie Posts: 279
    Headhunter,[p]None. My personal preference.
  • Stogie,
    I agree, flavor from the lump is all that is needed[p]Lewis

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