Prime rib

glenn

Success at last
I have been having problem getting a prime rib to turn out eatable from the egg I had tried 2 previously and both were extreemly tough
and were cooked rare , never figured out what the problem was maybe it was horse or somthin but the dogs got em and didnt complain near as much as my wife did.
The one I cooked last night was done with far less prep and I paid no attention to it after I put it on the egg except to monitor the readi check, pulled it at 115 wraped in foil and stuck it in a cooler for about 25 minutes pulled it out an carved it and it was good.
My meathod was
Heated the bge to 500+ with fresh cowboy (thats all I can find localy since my favorite barbque supplier went belly up)) 2 chunks o hickory inverted plate setter, dry drip pan,grate then the prime rib on a v rack , simple seasoning ==Kosher salt , black pepper, granulated garlic, and herbs de province , didnt measure anything just applied it till I thought it looked right
then it was in to the hot egg,inserted the meat probe from the readi check and closed the dome. I immediately choked off the air to make the temps fall to the target of 325-350. I began monitoring the dome temp with a 1000 deg tell tru. and when the dome temp fell below 400 I inserted the dome probe of the readi check and went in the house and did the prep work for the rest of the meal (made the Au-JUS, cut the corn into cobbettes (cut the ears in half) and got the "baked" taters ready for the microwave) My 3 bone prime rib hit 115 in about 2.5 hours. I took it up wraped it and in the cooler it went, then I put my corn on the cob in the egg whilst the prime rib was restin brushed butter on the corn stuck the meat pobe into one of the cobs(in the center of one end) and pulled them at 130 deg internal cob temp. Nuked the taters at 4 minutes each, everything came off hot at the same time, no left overs and that that is a good sign.
I will do another for the Christmas feast and I will post pictures of that one
Happy eggin to all
Glenn

SouthJerseyGrEGG

Glenn,[p]Looks like you are working way too hard! I will be doing a boneless prime rib roast again this holiday season and I am using Cowboy Brand in a pinch.[p]Below is a great site to guide you with your pime rib. (See recipe for Prime Rib Roast With Portabella Mushroom Sauce) Instead of using you kitchen oven, use the EGG with a plate setter. Place roasting pan on the setter. Then put the roast in a rack and place in the roasting pan. [p]That's how I plan to do it! Good luck and enjoy![p]
[ul][li]Haverhill Beef Recipes![/ul]

Unknown

Glenn, I did not see any mention of the grade of beef you had for this cook. Your description sounds to me like it should have worked. Don't be confused by the word prime on something labeled prime rib. If you can find the "USDA Grade Prime" prime rib, you'll be a happy cooker for sure.[p]Ron

mad max beyond eggdome

Glenn,
looks like you followed my instructions to the letter. ..glad it came out good. .. same question as HML... what was the grade on this one?? . . .[p]