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Prime Rib @ 180

crabcakez
crabcakez Posts: 20
in EggHead Forum
Have any of you tried doing one this low on the egg? 

I have two 10lb roasts that I’m going to do one in the oven and another on the egg, both at 180.

I’m trying to get an idea on time frame/time per pound.

Dinner would be at 6:30-7 and I was planning  on putting them on at 10a. Does this sound right?
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Comments

  • lousubcap
    lousubcap Posts: 36,697
    Here's a link to a great read on smoking prime rib.  It doesn't got as low as you intend but can likely be scalable.
    http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  Have fun with the cook.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • GrillSgt
    GrillSgt Posts: 2,507
     From the voice of experience, when trying to keep a temp that low make sure you're using fresh clean lump. Any disruption of air can put a low fire out pretty quickly. 

    You are planning on putting a hard sear on them aren't you?
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  • Little Steven
    Little Steven Posts: 28,817
    edited December 2017
    I did one at 180* once and pulled it until 150* internal. It was beautiful. At extreme low temps the meat at it won't colour even though it's thoroughly cooked. It was great but some guests wouldn't eat it without browning. Similar to a sous vide look.
    Since I went to 150 internal the cook was a bit longer, about an hour per pound, but that only applies till the length exceeds the width.

    Steve 

    Caledon, ON

     

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  • Woodchunk
    Woodchunk Posts: 911
    lousubcap said:
    Here's a link to a great read on smoking prime rib.  It doesn't got as low as you intend but can likely be scalable.
    http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  Have fun with the cook.  
    Thanks for the link
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  • Theophan
    Theophan Posts: 2,656
    Honestly, not at all meaning to be a jerk, just sincerely curious:

    Why?

    Most folks seem to agree that all cookers are different, that offset stick burners, for example, do great at 200° and even lower, but that BGEs just work better at 250° or above, and I am convinced that I get better smoke in particular at 250° or above.  Is there an advantage of doing it at 180°?
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    I can't get my XL to hold temp at 180. 250 to 275 is the sweet spot.

    That said, with prime rib, why not reverse sear? 

    250 Egg temp indirect to 110-115 IT on the roast. Pull the roast, tent it and let it rest for about 20 minutes.

    While it's resting, pull the plate setter and set up the Egg for 500 - 550 direct cooking. 

    Put the roast back on the screaming hot Egg and sear for about 2 minutes a side (all sides), pull and slice. 

    You will get end to end medium rare perfection.


    Living the good life smoking and joking
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  • RRP
    RRP Posts: 26,451
    Little Steven said:
    I did one at 180* once and pulled it until 150* internal. It was beautiful. At extreme low temps the meat at it won't colour even though it's thoroughly cooked. It was great but some guests wouldn't eat it without browning. Similar to a sous vide look.
    Since I went to 150 internal the cook was a bit longer, about an hour per pound, but that only applies till the length exceeds the width.
    WOW!!! Long time no post!!! Nice to see you chime in, Steven. Kinda wondered what ever happened to you and why you never post. Could almost call you a ghost from the past!
    Re-gasketing the USA one yard at a time 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I held 185 for one on my large.


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  • Mattman3969
    Mattman3969 Posts: 10,458
    GrillSgt said:
     From the voice of experience, when trying to keep a temp that low make sure you're using fresh clean lump. Any disruption of air can put a low fire out pretty quickly. 

    You are planning on putting a hard sear on them aren't you?
    If you dry it long enough in the fridge the is no need to sear.  I dryed one for 6 days last year and roasted at 250° till it hit 140° and the exterior crust was excellent with no sear.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Focker
    Focker Posts: 8,364
    edited December 2017
    Yep, aged low and slow smoasted at 200, yields a crust with no sear, and wall to wall awesomeness.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Check out this thread.  Tons of info from a multi named but yet missed poster  

    http://eggheadforum.com/discussion/1201639/prime-rib-how-to/p1


    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DMW
    DMW Posts: 13,836
    Focker said:
    Yep, aged low and slow smoasted at 200, yields a crust with no sear, and wall to wall awesomeness.

    Dat's purdy
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • GrillSgt
    GrillSgt Posts: 2,507
    Yeah that's a beaut. I don't think you could get that at 180*. 
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  • Focker
    Focker Posts: 8,364
    Thanks guys.  Pulled that one at 120, KBQ was cycling 160-200.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Little Steven
    Little Steven Posts: 28,817
    RRP said:
    Little Steven said:
    I did one at 180* once and pulled it until 150* internal. It was beautiful. At extreme low temps the meat at it won't colour even though it's thoroughly cooked. It was great but some guests wouldn't eat it without browning. Similar to a sous vide look.
    Since I went to 150 internal the cook was a bit longer, about an hour per pound, but that only applies till the length exceeds the width.
    WOW!!! Long time no post!!! Nice to see you chime in, Steven. Kinda wondered what ever happened to you and why you never post. Could almost call you a ghost from the past!
    Saw you were getting near my post count so I had to jump in. Seriously though
    upstairs laundry tub overflowed and killed my laptop on the kitchen island. Just replaced it. 

    Steve 

    Caledon, ON

     

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  • BUFFALOMOOSE
    BUFFALOMOOSE Posts: 383
    @Focker I am interested  in the KBQ and when I finish my outdoor kitchen I will add that to my arsenal. Why was the temp  cycling 160-200. I thought it was tighter than that. 
    South Buffalo, New York
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  • nolaegghead
    nolaegghead Posts: 42,109
    Theophan said:
    Honestly, not at all meaning to be a jerk, just sincerely curious:

    Why?

    Most folks seem to agree that all cookers are different, that offset stick burners, for example, do great at 200° and even lower, but that BGEs just work better at 250° or above, and I am convinced that I get better smoke in particular at 250° or above.  Is there an advantage of doing it at 180°?
    With prime rib, lower is better.  Let the enzymes work their magic and get better edge to edge rare-medium-rare.  I don't want much smoke on mine, but there are ways to keep a small fire and achieve 180F (coffee can with holes, etc).
    ______________________________________________
    I love lamp..
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  • Focker
    Focker Posts: 8,364
    edited December 2017
    BUFFALOMOOSE said:
    @Focker I am interested  in the KBQ and when I finish my outdoor kitchen I will add that to my arsenal. Why was the temp  cycling 160-200. I thought it was tighter than that. 
    When the fan kicks on, the temp lowers, so you will see a 30-40 deg temp cycle.   

    Please make sure your ODK can handle burning embers, and smoke, as you're managing an open fire.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Theophan
    Theophan Posts: 2,656
    nolaegghead said:
    With prime rib, lower is better.  Let the enzymes work their magic and get better edge to edge rare-medium-rare.  I don't want much smoke on mine, but there are ways to keep a small fire and achieve 180F (coffee can with holes, etc).
    I love it so well at my usual 250°-275°, and I've just not been happy with cooks at lower temps, years ago, that I'm not sure I'll try it, but thanks for answering my question!  
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