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8 lb. Standing Rib roast
My mom is buying a prime rib roast for my dads birthday this weekend. Any suggestions on direct/ indirect, temps, favorite rubs, etc. This will be my first prime rib on mr. egg. Thank you[p]Billy-Bob
Billy-Bob,[p]I tend to go light on the meat prep as I like to let this nice cut of beef stand on its own. A light rub of peanut oil and some fresh minced garlic and onion with a 2-8 hour rest is nice.[p]I favor a direct cook (240-250°F dome temp) with an early application of a smoke flavoring (Red oak is very nice). I cook, flipping the meat around every 45 minutes to expose all sides to the fire (end up with the bone side down to finish), to an internal temp of 135°F. Give it a 15 minute rest before carving.[p]Spin[p]
Go to the new recipes section and look at "Dr. Chicken's Old English Prime Rib" recipe. It is a winner and very easy, even for a first time. If you have any questions, just e-mail me and I will hollar back in the morning, after work.[p]Good luck no matter how you do it! You all are in for a real taste treat!!!![p]
Did one just about the same size over the Christmas holidays, tortured myself on how to cook it! Settled on a light coating of olive oil, salt, pepper and not much else. Placed on a V rack in a drip pan with a dome temp steady at 350* for about 20 min per pound. Use a polder probe and pull at 125* internal temp for a beautiful rare/med rare. Keep the egg cranking and if someone needs a little touch up after you carve it bring the temp to 700* for a quick sear on each side just like a steak. This worked great for me! served with American horseradish cream sauce on page 79 in the Joy of Cooking. Yum city!
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