Prime Rib question

Unknown · August 2005

I've searched the archives for prime rib recipes (doing one for the in-laws tomorrow), and had a question. It seems like many of the recipes call for a high direct sear at 500-600 initially, followed by a slow cook of around 250 until 130 degrees internal. My question is - is this done direct then? Not indirect? If direct, then how do I catch the drippings off the prime rib?

Nessmuk · August 2005

Kevin,
I have cooked many. After searing, I cook indirect @ 225 to 250.[p]I do spritz all products with one spray bottle of apple juice & another of olive oil...once a hour.[p]

Unknown · August 2005

So after the direct sear, do you put a platesetter in the egg for the indirect?

Dixie_Flyer · August 2005

Kevin,[p]i use a platesetter for the indirect part of the cook

billyg · August 2005

this is a variation on an oven technique that comes out great. Tlhe egg will only make it better. Follow the advice and you end up in heaven with the prime rib. I only hope you have guests.

BabyBoomBBQ · August 2005

Kevin,[p]Prime Rib is one of my specialties. Do it indirect at as close to 200 as you can get. Make sure to allow the meat to come to room temperature before cooking. Dry age it too.[p]Here's one just after removing from the egg after being smoked with fresh rosemary. Rub was kosher salt, black pepper and a touch of dry mustard and thyme.
<img src =http://www.ivyhillhoa.org/Forumpics/rosemarysmokedribroast-1.jpg>[p]Here it is carved. Note the consistent color throughout. If you sear at a high temp first, it is super easy to end up with a "dart board of doneness". If you or your guests don’t know how you want your meat, this could be for you as every level of doneness will be present in your serving. If you want consistently done meat throughout, start it low and slow. Curst it at the end if you must.[p]<img src =http://www.ivyhillhoa.org/Forumpics/rosemarysmokedribroast.jpg>[p]

[ul][li]More details at this prime rib link.[/ul]

BabyBoomBBQ · August 2005

See the .com site for pictures. They didn't make it throught the worm hole..

Unknown · August 2005

The prime rib was a success! It took about 3 hours to cook, and was the juiciest prime rib most of my guests had ever tasted. Only problem I had was that I had to let it sit too long as I had other dishes to cook up after it was done. It sat for about 45 minutes, so it had started to cool off already. Also, I got the fire too hot initially, and it took awhile for the temp to come back down. I've already gone plans for the next one...

Prime Rib question

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