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prime rib - without bones - cooking time changes

hakalugihakalugi Posts: 12
edited November -1 in EggHead Forum
Hi,

i've done a few prime rib's on my Egg in the past 4 years:

http://www.hakalugi.net/gallery/Foodstuff/christmas_prime_rib_2006

always the same though:

begin at 450, then drop to 275-300, basically 'oven style' with a smoke ring and flavor, never before a true slow and low, like some do.

so i'd like to try the slow and low, but there's a twist:

i always buy bone-in prime rib/standing rib roast, and cut-and-cradle it myself, so the bones are a 'roasting rack' i put over my indirect contraption. not this time, my place was out of choice bone-in, only prime bone-in or choice boneless. their choice is always good and at $19/pound for the prime...

so, the "it'll cook faster" addage since it won't have the bones on it is further compliated b/c i'm thinking of a 200 degree cook this time - how far off will this throw the min/pound ratios out there?

(it's 7.75# boneless, 9-10" long and 8-9 wide.)


also, we usually just food processor: garlic, fresh rosemary, salt, pepper and olive oil, any other favorite rubs i should try in honor of this slow/low cook?

thanks!

Comments

  • thirdeyethirdeye Posts: 7,424
    I bought one for Christmas, one of the few I've ever cooked that was boneless. I like barbecuing them, and stay in the 225° pit temp range. This one did cook faster, and like you mentioned, I usually cook the bone-in ones with the bones down and rarely turn.

    This one however I cooked very raised direct and did do a couple of turns on it. Cooking direct does not require a sear, but I generally do them at the end if needed. Here are some picts

    IMG_0132aa.jpg

    IMG_0154a.jpg

    And by the way, still got a little smoke ring....

    IMG_0155a2.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • nice.

    how big is that one and do you recall how long @ 225 direct/high?

    thanks!
  • thirdeyethirdeye Posts: 7,424
    IMG_0140a.jpg

    That one started at 7#. I say started because I had lit the pit real early on the day before to smoke some turkey breasts, and sliced off a piece to cook for breakfast. The rub I used is from Kreuz market in Lockhart, basically salt, pepper and cayenne. It was very, very good.

    I planned on 25 minutes a pound and stuck it with a cable thermometer after 90 minutes or so....as I recall I adjusted the pit temp down to meet my schedule. It's always a good idea to watch the thermometer and adjust from there.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • HerbHerb Posts: 28
    I've cooked many using the alton brown method. I just put it in the egg on a v rack with drip pan at 200-225 dome temp. Pull at 118 degrees (approx. 4 hours cook time) and let rest covered in foil until the thermometer hits 130, it take about 25-30 mins.
    While you're waiting crank the egg up to 500-550 or so. Then put is back on egg for another 10-12 mins until you get the nice caramelization on the outside of roast.
  • not a bad idea.

    7.75#

    20 min per pound = 2.58 hrs
    25 min per pound = 3.22 hrs
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