Prime Rib results

Walter

Tried a Prime Rib for the first time this Christmas. "Leveraged" instructions from the forum - indirect with inverted plate setter and 2nd grid with a drip pan underneath. Got the EGG up to 500* for about 10-15 minutes while I finished prepping the meat. Put it on the grill and kept the vents open for a minute or so... then closed it down to work towards 325*. Finally opened the dome at 350* and flipped the roast over on the bone end and let it cook until 125* internal.[p]Didn't really get the char'd crust I was hoping for... but the flavor on the outside and ends was fantastic (just used salt, pepper, garlic, italian seasoning and a little rosemary). Let it rest for 20 minutes then carved. Served up a huge slice for myself and my brother-in-law with the bone still attached... then removed the remaining bones and sliced the rest. Very, very good... if I do say so myself. May have to try direct on the grid at first for the sear then bring in the drip pan and a rack... but very well received for my first attempt.[p]Thanks to all for all the great suggestions. Hope everybody had a Merry Christmas... and best wishes for a Happy New Year![p]Walter

tach18k

Walter,
sounds great, I do mine at 225 with the meat taken off at 125, rest for about 15 minutes then I sear it to my liking.
Always a favorite

Mike in MN

Walter,
I just did a whole tenderloin, but I did sear both sides first, and then I shut the egg down. After allowing the temp to drop a bit (450°)I then removed the grill (with the meat on) and setup a preheated platesetter and drip pan, and then put the grill and the tenderloin back in position for the indirect portion of the cook. This was a 2 person operation, and it only takes a minute.[p]I adjusted the temp for 350° and cooked until the internal was 125°, and everyone was happy. By putting the warmed platesetter in, the temp didn't drop but to about 300° after I closed it back up. So, it didn't take but a few minutes to establish the 350°. The outside temp was about -7° or so... just to make it fun.[p]This gives you a bit of a crust, it cooks real nice, and it tastes good.[p]Mike in MN

Walter

Mike in MN,[p]Sounds good. I was just telling my wife that I needed 2 EGGs... one to sear the roast and the other to cook it [p]I'll need a better set of mits to insert the pre-heated platesetter as I burned my fingers removing it with with pair I have now.[p]Walter

Walter

tach18k,[p]How much more does it cook, searing it at the end? [p]Walter

Mike in MN

Walter,
Don't preheat it quite so much..... I think taking the edge off it is good enough. Mine was sitting out in below zero weather. So, going from minus single digits into a 400° egg is not a good choice. [p]Mike in MN