Standing Rib Roast/Prime Rib - Fat up? Fat Down?

Dan in StL · May 2010

And in addition to those questions, I've read Thirdeye's instructions for a low and slow at 225, and have seen others suggesting more in the 350 range. I'll always give Thirdeye the benefit of the doubt, but I'm just wondering what others preferences are.

This will be my first one, but from what I read, it seems like a pretty simple cook.

Last and not least, thinking about using just a little pecan for smoke. . .

Chappy · May 2010

If it is bone in, put the bone side down. I do it at 350 also. Never tried low and slow. It is a simple cook. I just rub it with mustard and then seasonings. Pull at 125.

Capt Frank · May 2010

What Chappy said

Capt Frank
Homosassa, FL

mad max beyond eggdome · May 2010

here is a link to how i do them. ..

http://www.nakedwhiz.com/madmaxprimerib.htm

you can go lo and slo, sear and roast, roast and sear. .. its all good!!!. ..prime rib roasts are very foregiving and really hard to screw up. ..they will continue to cook after you pull them to rest though, so make sure you pull them a good 5 - 10 degrees before your target temp .. .i.e. if your target temp is 130 for medium rare, pull it when it hits 120 -125 in the center. ...

also, fat side up ...if its a bone-in roast, use the bones as a natural rack to set it on. .. .

BigA · May 2010

Let me know when it is down and i will trade you for some walleye

civil eggineer · May 2010

I have done a half roast at 250 indirect, fatside down, and pulled at 125 internal temp. The cook took about 3 hours and the results were spectacular! The meat was cooked to the same level throughout the cross section. Prime ribs are like butts, hard to screw up unless you over cook the meat.

Hoss · May 2010

I like the 225-250 range.

Standing Rib Roast/Prime Rib - Fat up? Fat Down?

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