Bone in prime rib help

fiercetimbo17

I picked up a 6 1/4 bone in prime rib on sale and have never cooked one before on or off the egg.
Ive searched and found the mad max method third eye and I was see what alton brown has to say. All the methods are pretty different and the threads I read here online all seem to have slight variations.
First ive seen removing the bone before for easier carving, some tie it back on others dont and some leave it in. Will it affect flavor or moisture to remove the bone?
Also I see many saying the sear is not necessary, is this something I should decide when I pull it from the roast?
And simple salt and pepper seasoning?
Thanks

FlaPoolman

It's all a personal preference. The only wrong way is to overcook it. For me it's a low cook to about 110° then sear at the end. I also like to cut the bones off then season and tie them back on.

Richard Fl

If you have the bone cut back, place some seasoning in between the bone and roast and wrap with string. Max, Thirdeye, and others are all EGGcellent. Here is one way I do them.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=897781&catid=1

Banker John

I would suggest cutting the main hunk of meat away from the bone (kind of filet away from the bone) BEFORE you cook. Once removed, season everything up, then tie the meat back to the bone for cooking. Once cooked, remove the string used to hold it together. This will make it much easier to slice and present your meal.

This is a pretty difficult cook to screw up. I am sure you will do just fine. Good luck and Merry Christmas.

fiercetimbo17

Thank you all for the replys, so I'm assuming bone side down as well?

Richard Fl

YES!

civil eggineer

I cook mine low and slow at 250 dome and don't bother with any sear. They turn out wonderful but take 3 to 4 hours to hit 125 internal meat temps. Prime rib is fatty therefore benefits from low ad slow cooking and the meat gets cooked evenly across the cross section.

Buckethead

If you wanted a boneless piece of meat you should have purchased it that way. There is something about the bone cooking with the meat and getting the flavor from the marrow and roasting the bones that always enhances the overall finished product. But this is a personal preference. As mentioned if it is a good piece of meat then it will be good as long as you don't over cook.
DMo

JTC

I have the same exact piece of meat - I am unsure if I want to sear at the end or beginning of the cook. Seems a bit risky that I could over heat the meat by searing at the end. Definitely leaving the bone in during the cook.
Either way - do most use a plate setter with a pan for drippings?? Or just set the meat on the grill, bones down, directly over the coals with a dome temp of 250?
THANKS

fiercetimbo17

So I decided on 250 ish grid temp, cut the bone seasoned with salt pepper and garlic powder and then tied it back on. Also used a little bit of cherry wood.
Im guessing about 3 1/2 hours but the leave in is not working correctly so I will be monitoring it closely with my thermapen.
Thanks for everyones help. Made third eye's Au jus as well for dipping.
Here it is right before put it on.

Gadfly

I have never managed to get 250 dome -without- a plate-setter (or something similar).

At least not consistently and for 2-3 hours.

fiercetimbo17

im using a platesetter, I will decide on the sear after the roast is done.