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Standing Rib Roast/Prime Rib - Fat up? Fat Down?

Dan in StLDan in StL Posts: 252
edited 12:51PM in EggHead Forum
And in addition to those questions, I've read Thirdeye's instructions for a low and slow at 225, and have seen others suggesting more in the 350 range. I'll always give Thirdeye the benefit of the doubt, but I'm just wondering what others preferences are.

This will be my first one, but from what I read, it seems like a pretty simple cook.

Last and not least, thinking about using just a little pecan for smoke. . .


  • ChappyChappy Posts: 198
    If it is bone in, put the bone side down. I do it at 350 also. Never tried low and slow. It is a simple cook. I just rub it with mustard and then seasonings. Pull at 125.
  • Capt FrankCapt Frank Posts: 2,578
    What Chappy said :)

    Capt Frank
    Homosassa, FL
  • here is a link to how i do them. ..

    you can go lo and slo, sear and roast, roast and sear. .. its all good!!!. rib roasts are very foregiving and really hard to screw up. ..they will continue to cook after you pull them to rest though, so make sure you pull them a good 5 - 10 degrees before your target temp .. .i.e. if your target temp is 130 for medium rare, pull it when it hits 120 -125 in the center. ...

    also, fat side up ...if its a bone-in roast, use the bones as a natural rack to set it on. .. .
  • BigABigA Posts: 1,157
    Let me know when it is down and i will trade you for some walleye
  • civil eggineercivil eggineer Posts: 1,547
    I have done a half roast at 250 indirect, fatside down, and pulled at 125 internal temp. The cook took about 3 hours and the results were spectacular! The meat was cooked to the same level throughout the cross section. Prime ribs are like butts, hard to screw up unless you over cook the meat.
  • HossHoss Posts: 14,600
    I like the 225-250 range.
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