Prime Rib??

Snowgetting · December 2011

I'm planning on doing a Prime Rib for Christmas, need some ideas?? Please Help!!

Homeboy · December 2011

Don't ry searing at high temps first and then letting the Egg cool down to continue cooking at 250! I tried that yesterday and was unable to reduce the heat. I will cook the next prime rib at 250 to an internal temperature of 125. About 25 minutes per pound. I like just salt and coarse ground pepper for seasoning. Good luck.

Squeezy · December 2011

Pit temp. is more about what you want to achieve. I like smoke flavor, so cooking @ 250º works well for me, however if you don't want to much smoke, then cook @ 350º and it will be done sooner. Use a mustard slather before your favorite rub. I took mine off @ 122º internal and before I could stir-fry the vegetables, it rose to 130º when I was hoping for 125º ... it was still very good!

Next one is coming off at 115º ...

Shiff · December 2011

Don't ry searing at high temps first and then letting the Egg cool down to continue cooking at 250! I tried that yesterday and was unable to reduce the heat.

I use that technique all the time and it works great. I cook for about 20 minutes at 500 then shutdown the vents to where they should be for a 350 cook and the temp slowly drops. I remove the roast when it reaches my target internal temp and the outside has a nice crust.

Two great sites with information on cooking rib roasts are:

http://www.nakedwhiz.com/madmaxprimerib.htm
and
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

Little Steven · December 2011

A slow cooked roast will look more rare than it is too.

upnsmoke · December 2011

One of the best I have ever had was started in the 350s, once he had the outside where he wanted it dropped it to 275. It was a pro (exec chef) at the wheel not me.

Here is what the BGE book says for a rib roast

"Place the roast, bone side down, in the V-Rack and set the V-Rack inside the Drip Pan. Put the Drip Pan on the grid and close the lid of the EGG. Roast for 20 minutes at 425°F to sear the meat. Reduce the heat to 350°F, and continue cooking for 1 hour and 20 minutes, or until the instant read thermometer registers 135°F for medium-rare. Remove the pan from the EGG and let the roast rest for 15 minutes."

Little Steven · December 2011

Each to his own but you are going to be way past medium rare if you pull at 135* With a large piece of meat you will get 10* or more rise in the rest

BOWHUNR · December 2011

Each to his own but you are going to be way past medium rare if you pull at 135* With a large piece of meat you will get 10* or more rise in the rest

I pull ours at 120* and give it a rest. It always comes in right at 130*.

Mike

Omaha, NE

4Runner · December 2011

Reverse sear has worked best or me. I use this method for beef tenderloin as well.

njl · December 2011

Each to his own but you are going to be way past medium rare if you pull at 135* With a large piece of meat you will get 10* or more rise in the rest

I think everyone who does cookbooks or otherwise publishes recipes has to say that for liability reasons. Of my two instant read kitchen thermometers, the older one says beef rare is 130F-140F, the newer one just says beef rare is 140F. IMO, rare needs to come off the grill at no more than 125F.

rodent · December 2011

Whatever temp, do you platesetter in or out?

Snowgetting · December 2011

Thanks everyone. Platesetter in right?? Any flavor of wood to smoke with or just plain lump??

Shiff · December 2011

Since you want to roast the meat, you put the platesetter in the BGE. I put it in legs up, drip pan on the platesetter, then the grill, then the roast on a V rack.

My favorite woods are Apple or Cherry.

Squeezy · December 2011

Pecan, oak, or maple

Little Steven · December 2011

Thanks everyone. Platesetter in right?? Any flavor of wood to smoke with or just plain lump??

You need at least a pan to catch drippings. Best setup is platesetter, legs up, spacer, drip pan and beef on the grid bone side down

4Runner · December 2011

I have just always used this chart for internal temps. I shoot for 125 - 130 for mid rare for my family.

http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

joe@bge · December 2011

A slow cooked roast will look more rare than it is too.

That is one fine looking rib roast! =P~

Prime Rib??

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