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Doing a prime rib...have a few ?'s

I have a 4 lb boneless prime rib ready to go for this afternoon. First time doing one on the BGE.

@t 250, app. how long will it take to get to medium rare?

About what should the internal temp be for medium rare? 120?

About how long should I let it rest after?

I was gonna do a reverse sear...should I do it right after it hits the right temp, or after it's been resting?

I thought about injecting it with some Au Jus...good idea or not necessary? 

I want it nice and juicy...should I baste it once and a while or will it be fine without?

Thanks in advance friends and have a great day!



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Comments

  • Letz4wheelLetz4wheel Posts: 235
    That is a beautiful write up on the prime rib!
    Southern Indiana
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  • SkiddymarkerSkiddymarker Posts: 7,082
    edited August 2013
    Check this previous post:
    Never injected a rib roast, not sure it needs it. 
    Tie it to make it as round as possible, will cook evenly. 
    Temp in the egg (for me) is always about 250º. 
    15 minute rest is good if you pull 5º before target IT and do not sear. 
    If you plan to reverse sear, pull 10º before IT, rest while the egg heats, then sear, and you can serve almost immediately as it has already "rested". (I'm not a big believer of resting other than to let it finish cooking)
    For reverse sear, I let the foiled roast rest, remove the setter and get the egg hot. takes about 5-10 minutes and then sear, depending on how much char you want. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • revolver1revolver1 Posts: 361
    edited August 2013
    Naked Whiz also has a simple way that I use.  I take mine to 135 IT.  
    Dan, Columbia,Mo.
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  • beteezbeteez Posts: 378
    Did one last week covered in a paste of beef base, dijon, Lee & Perrins & a small amount of honey. Then gave a good coat of Cow Lick. Cooked indirect til 155. No need to sear. Perfect red/pink through out.
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  • henapplehenapple Posts: 14,433
    Skiddymarker is spot on. I do a reverse sear on the ends for folks that like their's a little more done. Worcester, Mustard, little s&p... Hard to mess up. Good luck. Pics please.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GaryLangeGaryLange Posts: 279
    This article will answer all your questions and some you never thought to ask.

    http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm
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  • U_tardedU_tarded Posts: 1,280
    looks great!

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  • SkiddymarkerSkiddymarker Posts: 7,082
    Looking good. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Two_DownTwo_Down Posts: 47
    Color me jealous. That looks incredible

    2014 Texas Aggies - Here's to hoping....

    in Houston, TX

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  • demodemo Posts: 145
    See Dr. BBQ's Christmas prime rib.  FireCooker.com
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