is prime rib roast cooking to fast

jscarfo · December 2011

10 lb rib roast bone tied on. i started egg at 10 am dome temp at 11 was 270 put roast on temp is holding perfect but my remote thermometer is already at 80 degrees 1.5 hrs into cook. planned on 4.5 hr. cook time. my question is is it cooking to fast should i lower dome temp, or just leave it alone.

banzaitoyota · December 2011

Mine just hit 110 at 3 hours. I pulled it to rest and will sear in about an hour

jscarfo · December 2011

mine just hit 107 at 1:20

4Runner · December 2011

I had a 6# and a 7# on together and pulled at 115 and 125 after 3 and 3.5 hours respectively. Rested and for another 30 mins or so then finished with a sear including flames covering the roasts after burping. It was an awesome site and awesome meal.

OP - you can lower temp to extend your cook but I would just go with it and pull when your at 10 below your target temp. Just let it rest longer and then back on for the sear. You will be fine.

jscarfo · December 2011

do i take plate setter out when i sear it. how long do i sear it. i thought i had this all figured out. always learning i guess thanks for help

biggreensteve · December 2011

Sear at 550-600 for 3 min per side. I sear mine at the beginning. I just cooked a 10 lb roast on Friday. One thing I didn't do is take off at minus 10 from desired temp. Still learning as well.

biggreensteve · December 2011

Yes. Take plate setter out.

Flamethrower · December 2011

I have been reading this Egghead forum for awile now and have been grillin for years. My method on my XL may be differant than everybody elses. I have cooked 3 Prime Ribs 6,8 and a 13lb in the last 10 days.Here it is

Dry age in cool place 3 days,Last day dry rub let stand for 24 hours

Day of cook Kosher salt crust on top only,Set Egg at 350 degrees with plate setter

Place meat on grill 2 hours 1st probe its about 80 degrees pull off salt crust

Crank up to 450-500degrees for 1 hour sear 2nd probe and pull off at 115-120 degree internal and double foil,wrap and set in ice chest 1 hour and let the mouth begin to water. Like I said a little unconventional,But works perfect for me. Flamethrower

Flamethrower · December 2011

13 lb done yesterday

DMurf · December 2011

Well I have completed my first Prime Rib cook...

Here is a photo of the meat ready for the grill

Just some Kosher salt, pepper, rosemary, and thyme

and now it is ready to come off the grill at 130

Then the final shot

Went a little past Med Rare to Med, but delicious!

jscarfo · December 2011

toook it off at 2:00 at 120 degrees. wrapped in foil covered with towel temp went to 130 before it leveled out was gettingg a little worried. at 4:00 put it back on seared both sides came out perfect. was still pretty rare. im glad xmas is over. thanks again.

4Runner · December 2011

Reverse sear will allow you hit your target internal temp almost from edge to edge. Just amazing.

is prime rib roast cooking to fast

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