Christmas Prime Rib

Btown Egger,
here is a link to how i do them. ..very close to what you describe. .. i did a 17 pounder at eggtoberfest this year with great results .. .you have to cut it in half though to make it fit. ..face the two halves - thick side facing each other on the egg. ..it will fit fine over on the grid over inverted plate setter. . ..4 hours may be a little long though. .. .if you figure each roast weighs around 8 pounds, and at 15 minutes per pound for medium rare. ..it will only take about 2 hours or so after searing for them to hit 125 - 130 internal temps. ...
[ul][li]http://www.nakedwhiz.com/madmaxprimerib.htm[/ul]

Car Wash Mike,
sure, call me tomorrow if you want. ..that should be a good time. . . .call me right now if you feel like. ..kids just went to bed, and i'm hanging out here. . . .

Btown Egger,
if you cook that bad boy to 140 internal. ..its gonna be 150 by the time you carve. ...got to about 135 internal, and give her an end slice. .. the rest of you will enjoy the rest of it just fine. . . .[p]btw. ..cowlick is an excellent choice for prime rib .. .and those roasts with the bones cut off then tied back on work really nice.. ...let us know how it turns out. . ..

Nessmuk,[p]I have been thinking of trying the low and slow for prime rib because I want as much pink as possible. Sounds like you have done this many times with success, but I have never done it. I'd hate to screw up $135 of beef. Might have to go back to thinking BBQ was hotdogs on a hibachi if I did that. [p]Is that 250 dome temp or at the grid? What about a smaller -- say 5 pounder-- roast? How long do you think that would take? In previous posts, at least one person would sear after the low and slow to "perk up the meat" shortly before serving. Have you tried this? What do you think? [p]Thanks, [p]Ed

I followed this recipe
http://www.virtualweberbullet.com/ribroast1.html
I have done it several times and it is always a hit. I did a 14 Pound Boneless Prime rib...it just fit on my large BGE


I was surprised, the only thing I changed was to cook at a constant 375 (inderect), I was looking for an internal temp of 115. It only tood 2 hours and 45 minutes. It came out awesome. Since it finished early I foiled, wrapped in a towel and put in a cooler for 1 hour prior to serving. It was still nice and rare.

<p />Btown Egger,
I can't imagine trying to turn and sear a 14 bone roast ... I'm doing a 5 bone for Christmas this year. I may use Cowlick or something else. Anyway, this picture is a 3 bone rib roast that turned out perfect. Sorry the pic is a little out of focus ... probably had a tear in my eye looking at the slab of beef.[p]Doug

Nessmuk,
Could you expand a little on your use of the "905 film" and what the BBQ teams you have seen use it for? I have some 905c from Sam's that is kind of like saran wrap. Thanks, Rob

Pete,
I followed Max's cook ... cooked indirect @ 275 (on my large) until 123 internal. Then seared it at 550+ in my medium for a crispy exterior and medium well outer pieces. Inside was perfect medium rare. Be sure to let it rest so all the juices redistribute and the temperature will also climb up to about 130. I think I let mine rest about 20 minutes. [p]Seriously check out Mad Max's cook on the Naked Whiz's web site. Its right on.[p]Doug[p]