We are planning on Egging a "Heavy" 3 rib prime rib for Christmas dinner. I have been ready many ways to cook it. Planning on salt/pepper and some Penzies Chicago Steak Seasoning - Anything else I should try? We do not want allot of "Smoky" flavor on the prime rib but a very tender great tasting roast.
Some say sear first then remove the meat put in the plate setter and when the Egg is down to 325 cook the rib for 2+ hours until 135. If I have the Egg up to searing temps 500+ it will take a long time to lower the heat to 325. Or am I missing something here?
Other methods say 250 indirect for a few hours (I am guessing ~4 hours) to 135 then sear or not sear. Is this right?
Some methods just say get the Egg to 325/350 and put the meat on indirect and let ir ride until 135.
I am leaning towards "325/350 and put the meat on indirect and let ir ride until 135" - would this still give a nice dark outside with a nice medium rare inside.
I do have to cut a piece when its done and cook it longer for the wife - She will only eat well done meat - I personally dont understand it but I cant win that battle.
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,