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Tonights 3.8lb Prime Rib

KingerKinger Posts: 147
edited 3:39PM in EggHead Forum
Okay so it is really "choice" from Costco but it looks pretty good. Coated in EVOO with 3 parts Cowlick and 1 part Raising the Steaks and some Kosher Salt. Not sure how long it will take to slow roast to 120 but once it does I will bring the Small up to 700deg for "reverse sear".[p]<img src=http://homepage.mac.com/jnking3/.Pictures/BGE Pics/DSC01819.jpg&gt;
Here it is on the Small
<img src=http://homepage.mac.com/jnking3/.Pictures/BGE Pics/DSC01821.jpg&gt;
I hope to get some other pics once it is done.[p]How long do you think it will take to get to 120deg?[p]JNK aka "Kinger"

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Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    primerib.jpg
    <p />JNK,
    What temp? I cooked one for Easter about the same size.
    I cooked it at 325 for about 2 hours to get to 140.[p]Mike

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  • Car Wash Mike,[p]I am lower in temp around 250. Is it going to take for ever? Anythoughts on why my pics don't show up on the new site but are fine on the old?[p]Kinger aka JNK
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  • tach18ktach18k Posts: 1,607
    JNK,
    I just did a 10 pounder last night, slow cooked @275 till 123, rested and seared, my that was great stuff, cant wait for another 6 months!

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  • tach18ktach18k Posts: 1,607
    JNK aka "Kinger", figure about 30 minutes a pound

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  • Lawn RangerLawn Ranger Posts: 5,466
    JNK aka "Kinger",
    You've got mail![p]LR

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  • thirdeyethirdeye Posts: 7,428
    Kinger aka JNK,[p]They don't get any better looking than that. So .... what was your cooking temperature, cook time and the time per pound? [p]~thirdeye~[p]Based on the way I do them, my guess was 98 minutes.

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • thirdeye,[p]I put it on at about 240deg for what turned out to be 3 hours. The natives were getting restless so I kicked it up to 300 for another 30minutes and got it to internal of 118. Took it off and let the egg come up to about 600deg and seared about 90secs on each of 4 sides. I guess that made the roast part of the cook nearly an hour per lb. I think next time I will start at 300 in hopes of having a shorter roast time. It was probably more rare than med rare but my bunch likes it that way.[p]Kinger
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  • thirdeyethirdeye Posts: 7,428
    Kinger aka "JNK",[p]Thanks, I was just curious. I cook them at 225° or so but measured at the grate, so if you were tracking dome temps your temps are a hair lower than mine were.[p]I have been experimenting with cooking prime rib roasts with a raised direct set-up at 225°-250°. I've only done maybe 4 or 5 so I haven't added this info to my prime rib page yet. I am pleased with the flavor and no end sear is needed (unless of course, you want to show off for the guests like I do. LOL) Cook times are faster than with indirect. Here are a couple of pictures taken at one hour and at 2.5 hours. [p]6aa3c59c.jpg[p]a3e82544.jpg[p]Here is another roast. [p]6b0f19bd.jpg[p]~thirdeye~[p]

    [ul][li]Prime Rib Page[/ul]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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