Prime Rib?

Austin Henry

I have a few questions

1. What dome temp 250F?
2. How long per pound will it take to get to 125-135F internal temp?
3. Should I use a marinate or a rub?
4.Should I rest the meat after the cook and how long

WessB

Check the "search forum" section....been asked hundreds of times..and here is 699 replies..
http://www.eggheadforum.com/index.php?searchword=prime+rib&dtstart=0&dtrange=0&orderby=score&pagelength=50&returnfirst=0&option=com_simpleboard&Itemid=112&func=search

Hoss

http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

Morro Bay Rich

Any self-respecting cookbook will tell you. Remember, the BGE is only a fire-stoked oven.

PattyO

1. I go with a dome temp of 350'. indirect with a drip pan.
2. Somewhere around 12-15 mins per pound. This varies on the oven heat and starting temp and size of the roast. Always use a thermometer. Definitely pull at 125'. You can always use an iron skillet to sear on the stove for guests who prefer well done.
3. Rub. Sometimes simple salt, pepper, garlic powder. Or as elaborate as you want to make it with herbs and spices.
4. Rest at least 20 mins, closer to 30 if you can keep your guests waiting. Cover with foil. Don't poke holes in it or cut any off until resting is done.

LFGEnergy

As an engineer, the "SEARCH" function has been my bread and butter for the last 15 years of my practice. I hear you, in that the same off the starting line questions keep coming up, from "how do I light my egg" to "anyone ever cooked chicken?"

I think one of the opening banners on the forum should be a "How to Search the EggHeadForum Library for the Cooking Questions You Have"....and then let folks engage in the forum chat as interest dictates.

That being said, still could use some input on my posts about internals for stuffed loins and deboned chix :S :ermm: :huh: :woohoo: .

WessB, thanks for your posts.

Dave

WessB

I'm with ya...just feel it would show more respect if someone searched and then questioned any 1, 2 or even 3 recipes that appeal to them...for years there have been so many posters that **** about this forum not being searchable...anymore everyone is to lazy to search..gets a bit frustrating to many who have been around for many years...then again...it is what it is...Happy Holidays..

Austin Henry

WessB, I have searched this alot and I am pretty confident I know the answers to my questions, I just wanted some re-assurance since I am new to the egg world and grilling world in general.

You talk about respect, I guess its easier for you to be a'hole, then answer 4 simple questions from a person who is obviously new and just looking for a little help.

next time don't waste you precious time or mine for that matter and ignore my post

stike

what you should use the iron skillet for, when someone asks for 'well done', is to hit them over the head with it

psalzer

As someone brand new to the Egg and brand new to the forum I guess I have learned from the above response to be careful about asking questions!!!

stike

1.) 250 until 115 internal, pulled off to wait while the dome hits 500, then back on for MAX 10 minutes to finish the crust(all done indirect); or 500 initially, clamped down to 250 immediately, all indirect; or roasted (which means 'indirect' in our world) at 325 the entire time; or roasted at any temp at all, until it's 115 internal, then seared direct for color [caveat: not a fan of direct sear. you get blackening sometimes, sooty fat in the fire, and grill marks. you get as much and more even color with high heat dry-roast].

2.) no idea. can't even ball park it for you. slowest of the cooks might allow three hours. fastest, maybe an hour and a half. who cares? it's christmas. it is done when done. it's called 'anticipation'. it is also called "can i get another egg nog over her?" take it to 115 if you are gently roasting and following with high heat or a sear. if you are going the same oven temp for the whole time (250, 325, 350, etc.) with no bump in temps at the end, then pull it at about 120. why? see number 4.)

3.) go classic. no marinade. it IS prime* beef, after all. assuming you bought choice (or top-choice, or prime), you don't want to bastardize it with foo-fah flavors. you bought beef, you ought to taste beef. try a salt/pepper/herb crust, and don't trim off all the fat. the fat will hopefully brown up, crisp, and melt a little. serve au jus (the pan drippings, drained of most fat, with beef broth added to make a thin extended not-quite 'pan sauce'. use the fat for yorkshire pudding

* "prime rib" doesn't mean USDA Prime". it means "my great grandfather referred to this as the prime rib long before the USDA was inaugurated. so we still call it 'prime rib'. Even USDA Select can be sold legally as "Prime Rib"

4.)yes, rest it. maybe tent in foil, but don't wrap it, or you will uncrisp any crispness with steam. it will continue to cook as it sits there. the last thing you want is to take it to 135 and THEN rest it, because it will be 145-150 after a 20-30 minute rest. you will have ends, for those that like well done. the middle will be rarer. always err on too rare. you can always toss a slice on the grill as you would a steak to bump it up to personal taste, but you can't UN-cook it. or pan sear, cast-iron on the stove top. here's a trick... dim the lights and eat by candle light. everyone will love the meat. their eyes might think it is underdone, their mouth won't have any such qualms

Griffin

Thanks Hoss, PattyO and Stike for helping a new egger out. Most of us come here to learn and share with others our own experiences. I have never done a Prime Rib before, so I can't help out, but its nice to see others offering up their own experience and advice.

For somebody who had been on a number of forums over the years, from offroading, to jeeps to barbecue....yes it gets old seeing people ask the same questions over and over again, but telling them to use the search function isn't going to put an end to it. If you don't want to answer the same questions again and again.....don't. Move on and let somebody who wants to and can answer the answer the questions. We were all newbies at one point or another, none of us ever started anything as an expert. Rant off.

Good luck on your prime rib and share the results with us. Merry Christmas or Happy Holidays or ya know....

stike

just as the original poster was entirely normal in asking the question, wess too was entirely normal in expressing frustration. what follows was lifted and copied from the brethren forum, which deserves full credit. the much-longer entire post (from that site's moderator) is worth the read. it may be found here >> BBQ BRETHREN Moderator Spells it All Out

"Understand the circle of life in a forum.
Yes, membership in forums have established trends and it is documented in other forums out there that are geared towards forum admins, owners, moderators etc. Forum members go thru lifecycles and here is a synopsis.

I - The new member: 2 types - New to the forum and its culture and new to the craft.

a - New member to the craft: These folks arrive and start rapid fire, asking questions, some of which have been asked 1000 times before. They are all over the forum, posting, chatting, they help where they could, the ask when they need. The term FAQ - Frequently Asked Question is not new and exists in every aspect of life, including here. They are not doing anything wrong. They are using the forum for what it is designed.

b - New member to the Culture. A lot of times folks come in here from other forums. They think they already know forum life and bring baggage from the other places they visit. In some cases, they are given some gentle nudges by established members or moderators as to our culture, while other times they may be jumped and dog piled by established members when they don't conform to the culture here.

So, in either case, we need to return to our roots, where we welcome new members and guide them thru the culture instead of kicking them in the ass and intimidating them. It was the Brethren way, and needs to be reinstated. Without the new blood coming in, things would shrivel up and die off.
Jorge recently posted about the disposal of the term "Noobie" when used in a derogatory sense. There's more to just using the term and slighting the new members. Without the new folks coming into our forum, and I am addressing the long term members here, who do YOU think will be the backbones of our forum in a year or 2, when you're bored, tired and done answering all the same questions?

II - The second level members are the ones that have been here for a while.

They understand our culture, they are still very active. They are the ones that are in the forefront posting 20-30-40 posts a day if not more. They are first out of the gate to answer questions, they are posting photos, creating videos, creating threads just for the sake of sharing. There is still the excitement, the passion of the craft. They are the lifeblood of this forum. They are the ones who will keep us alive as the level one folks move up.

There is a hidden ugly side facing level 2 folks. The naysayers, which I will address later.

III - The level 3 folks. These folks have been here for years. They have seen it all, they have answered it all.

Although they are somewhat still active here in different ways, the passion is gone. No more photos, no videos, they don't even post those "hey look what I did" threads anymore. They let the level 2 folks answer all the questions and will chime in when they see something omitted, or feel they can offer something different. They are the elders, burn out is setting in but they are still well in the mix.

IV - Level 4. They come by to visit, send some PMs to friends, look at the forum index, see nothing interesting. Leave.

Post count changes by single digits monthly if at all. This is due to various things such as being totally burned out, or life has gotten in the way, or they found a new hobby that's in the forefront. Some found a new forum, fresh faces, fresh feel, where due to experience and smaller numbers, they again can be the big fish in the little pond. etc.

It's inevitable, no one stays at a forum forever. Some are gone with fond memories, and drop in to say hi occasionally, where others move on to other places and tell stories of how we over moderate, are to politically correct, or kiss up to everyone. It's all part of evolution and a lifecycle. We are a premiere BBQ forum with numbers and traffic second to none. We will be here today, tomorrow and next year, but we MUST retain our unique feel and charter.

I am sure many reading this will see themselves in one of those categories or somewhere in between. Not everyone will burn out, many of us are here to stay, and those that do burnout do it at different paces. What needs to be done is recognize the evolution and accept it in a positive way, possibly taking a break and making an effort to devolve to a more favorable level. It seems that as some folks get to the later stages they become like an ornery old man who feels an entitlement for being 90 years old, and steals the football from the kids playing football in the street. Them young whipper snappers. I'd prefer to be the old guy with the wisdom that the kids respect and come to for help, instead of lighting the bag of dog crap on my porch."

WessB

Popsicle

Very well said Stike, both the reply to the original post question and how boards like this run. Where I come from, respect has to be earned not given due to seniority.
Keep the questions coming folks and you will get the guidance or the help you ask for from both newcomers and experienced eggers.
Remember there was a guy that wanted to close the Patent Office cause everything had been invented that was going to be. Same thing about cooking on the EGG.
Popsicle

stike

don't get me wrong, i wasn't saying wess was wrong, but i wasn't saying Austin Henry was either. hahaha

it can burn people out to answer stuff over and over. but as you said, things do change, so keeping stuff in rotation is good. but it can weary some to read a question about something that has been discussed to death. ..not the O/P's fault though

LFGEnergy

I will stick my neck out on this one only because of the value and enjoyment I have taken from searching previous posts on this forum......here goes....

My point of chiming in on this issue last night was to express my observation that the forum site does not encourage or facilitate easy searching by newer members and non-members of the wealth of information currently residing in the library. What does a box titled "search forum" tell a new person? Search for what? They dont generally know what they are looking for, or where it would be contained. Further, when you answer the new members' question without a closing like "and remember, much more ideas and information can be obtained by searching the library of previous posts", you have fed the newer member, but not really taught them to fish.

How about the opening banner having something like the below (an example only, not a actual proposed banner)....encourage searching of the previous posts.




I think that would do a lot to bring in new folks, and encourage them to stay, versus watching threads discussing the whoas of loose bands or what other folks got for Christmas (again, examples only :ermm: ). Give them easy access to the meat (pun intended ) of this forum!!!

Finally, the above is not meant as a discouragement for people to come in, or ask the most basic of question, or to participate (or dont participate), whatever, but more of an idea of how we might make it better for those new coming in to find the information they are looking for, and develop into the forum participants that can benefit and encourage us along.

Lastly, welcome to all the new members. I am new also (1.5 years) but have gained much more than I can express from those on this forum.

Just my opinion.

Little Steven

Dave,

I keep clicking on them but nuthin happens :laugh: Great idea man!

Steve

WessB

I really don't see why I'm getting the bad rap here...I answered the mans question with 699 entries, and also showed him and others how effective the forum search can be...when I first found this forum I read the entire forum and the entire "multiple years" of archives before posting my first post on this forum...and I still believe if someone comes here seeking an answer to a question..it's here to be found....it's a sad realization when anyone goes online trying to answer "any" question...yet has no desire to research the question...I personally prefer to ask a question only once I reach the point where I can't find the answer...either way..most of you guys know how I am anyway...back to your regularly scheduled program..

stike

i wasn't givin you a bad rap... just for the record :ermm:

WessB

My name was mentioned more than the OP..thats all I'm sayin.

Austin Henry

You all are taking 4 simple questions way to seriously, and all this "respect" talk all I did was ask questions, and why do I need to "earn" respect to ask questions.

Thanks PattyO for spending 2 minutes and helping me.

For the record this is a public forum and if you don't like what I ask or post just move on and don't read it.

stike

trust me, i take virtually nothing too seriously. i have been known to burst into laughter at a frigging wake.

i will say i'm sorry i disappointed you by taking the time to give you a few options depending on what your inclination might be. i'll make a note next time to simply tell you what to do, instead of providing you with information enough to make up your own mind. i always forget there are still people left who need to be told things, instead of given the tools to figure it out themselves.

i'm all about 'teach a man to fish'. but next time i'll just give you one and move on.

i'm thinking flounder.

dude givin me grief for giving a detailed answer. i didn't give you grief for askin a dumb question, did i?

(though i coulda) :laugh:

Hoss

:laugh: :laugh: :laugh: Agreed!!!

LFGEnergy

Thanks man! May post again after first of year to get more traffic on idea. I really think something can be added to encourage more searching of library. But you know the Mad Max threads are hours away, and frankly I kind of bug out when the talk is turkey :ermm: :huh: . If it never moo'd, quacked, or wallowed in its own crap I dont consider it meat! (I know that one will get a rise from a pig farmer somewhere ).

Take care,

Dave

stike

just a gentle correction... i think you mean "Knave" to the Loney Court, no? "i am guessing when it comes to baloney, you aren't exactly 'naive' :laugh:

LFGEnergy

LOL fell out of chair :woohoo: :P !!!!!

Thanks for correction. I thought I looked it up, but after a few beers, the letters all look the same!

good day to you.

Austin Henry

Stike, SORRY YES you were very helpfull. Thank you very much

LFGEnergy

Stike,

Quick question please...

Your post says heating egg to 500F indirect after roasting prime rib. I have never tried to do this (i.e., get high heat to egg indirect), and my egg seems to not want to move north very fast when resting down around 250F, especially after a few hours (heat and cook).

Are you introducing air into intake, or will it respond if you open it up completely top and bottom. I do have a wiggle stick, so I can open up lump some, and if recommended, I could grab a hair dryer.

I REALLY want to finish with a strong crust. My concern is sitting with a roast cooling while I figure out how to get egg to heat indirect for first time.

The subprimal I bought today has a fat cap that is going to put somebody in a food coma if I have anything to say about it!!!

Thanks in advance. I know this post is old, hope you get my question.

Dave

stike

the egg should be nice and warm after a while at 250, and with enough fuel, when you open vents it should jump quickly to 500... shouldn't take long at all, but yeah, hit the ash with a wiggle rod.

i would trim the fat to an edible thickness, and let that form the crust. not a big fan of cutting off the thick cap, tying it on, and then removing it again before serving. you get no crust, because when you remove the fat you have a big wide white wet not-so-appealing looking surface. the idea that the felt melts and trickles into the meat is aa fallacy, it just melts and rolls off anyway. i think it's better to trim excess fat thickness and let her be, but that's me. and you know me. :laugh:

LFGEnergy

Thanks Stike....

Yea, the fat cap thing...I was looking at it last night, trimmed a (very) little off, but was thinking if you leave it too thick, and then spend the time to crust it, some folks (read some) wont eat it anyway! Myself, I will take an extra Vytorin and eat if off of other people's plates :ermm: :woohoo: , but that is just me. Grew up back in the day when at dinner the boys fought over the fat from the pot roast, and nobody had heart disease!!!!

Will trim it down a little more today, and put it back in the fridge till the big day!

Thanks for advice.