It's Official (plus Prime Rib Q's)

BarManBean

Going to pick up my first egg tomorrow evening. Plan on purchasing a Large with a plate setter

My father is graduating from college this Friday (at the age of 63!) and we are planning on having the family over (expecting 6 eaters, maybe 8) to have some prime rib cooked on the Egg. Is this too ambitious for what will probably be my second cook? I plan on trying a spatchcock chicken on Thursday, and maybe some burgers, but the rib will be the first big cook! Am I nuts, or is this thing really as easy as most say it is...?

Mainegg

First off congrats to your Dad! that is pretty cool and second I love that you are picking up your "first" egg Welcome and you have come to the right place to get the most and best info for your new cooking lifestyle!

Little Steven

I would really reccommend a low and slow prime rib if it is your first go. If you have any trouble keeping the temps down you will end up with good stuff anyway. If you can hold the temp below 275* or so you reduce the danger of overcooking.

Steve

BarManBean

Sounds like good advice, Steve. Any recommendations on bone-in vs boneless, and how much meat i should get for that many eaters?

eenie meenie

Michael, congratulations of your father's graduation and your egg!

I sure hope that you have a good meat thermometer to assure that you do not overcook your prime rib. I would definitely heed Little Steven's advice, he really knows how to cook a prime rib.

Little Steven

Love to help you there but I have sort of a reputation for making too much I prefer bone in rib roasts

Steve

stike

prime rib is nothing more than a ropast... don't let it intimidate you. a great cook for the inaugural event, too.

easy as 250 dome, indirect, until you hit your desired temperature (done-ness) minus maybe 10 degrees for carry over. it will hit your desired temp as it rests, because it'll creep up the remaining ten degrees

FSM-Meatball

It depends on your grilling/cooking experience. The Egg is fairly easy to cook on if you are an experienced griller, you dont need to be an expert, but experience helps.

The one thing you need to learn is fire/heat control.
Building a good fire and keeping it at the right temperature is key.

The first thing I learned is- Don't let the fire get out of control. Start the fire and watch the temp closely. You can start with the vents wide open, but as you approach your target temp, close them down and then fine tune it to your temp. If you blow past your target it is very difficult to get the temp back down.

Photo Egg

I agree with Steve. A large roast cooked low and slow is easy and hard to mess up. Rub with a little oil of your choice, salt, pepper and a little garlic powder. We like a little rosemary as well.
I normally leave the bone in. Some cut the bones off. Some cut the bones back and then re-tie them back to make cutting and serving easy after the cook.
I normally guess 1 full bone for every two people served as a guide.

Large 4 bone in the Small

Smaller one



Another rubbed down

Resting

Plated

stike

one rib per two peeps is a good number. you'll still have some leftover, assuming your guests are the type that can control themselves and not eat an embarrassing amount of food. :laugh:

Photo Egg

We all have a few friends that we have to "count" as eating for two. :laugh:
I fear no leftovers with my foodsaver...

Beli

Michael just "jump in the bullring" you'll perform well, congratulations to your Dad.

Beli

Darian my friend, How come I've never been invited to one of those?? :P

BarManBean

Thanks everyone for the advice/encouragement! I will be sure to take some pictures along the way and report back :cheer:

Frank from Houma

I like doing them bone in but with the bones removed and tied back on.




Remove the bones for serving


Then put the bones back on the next day, add some smoke till they are well done(I like oak on the bones), then sauce with your favorite sauce for about 20 minutes before you take them off.


Good luck with it and congrats to your dad

Grandpas Grub

 
Check the calibration on your dome thermometer, follow the video and you should be fine. Great cook, great taste and very rewarding.

Here is some additional help to get you through the cook.

BEEF - Standing Rib Roast (Prime Rib)

Pretty easy cook.




Congratulations to bot you and your dad.

GG

BarManBean

All of these pictures look so good! Good thing I just ate lunch

I will definitely calibrate the thermometer. I'm also hoping that the two remote thermometers I ordered get here by the end of the week. They are nothing fancy, but should make the cook a bit easier...will be able to monitor both the grid temp and the meat temp.

Grandpas Grub

 
Which thermometers did you order?

A great dual thermometer with alarms for both food and pit is the Maverick ET-732 which is about $60 on the net.

GG

stike

no need to monitor grid temp. dome at 250 and let her ride

BarManBean

I bought the Maverick ET-901 (it was a woot.com deal the other day). It was about $30 for two of them, figured I'd go for it. They might burn up on me eventually, but for the low and slo stuff I think they will be fine.

SmokeyPitt

Frank,

Great advice on saving the bones for ribs for later. I did this for the first time the other day and man they were good. I'm sort of a redneck so there is something about smothering choice beef with BBQ sauce that just makes me happy .

I did this kept the bones in while cooking and trimmed them off while carving. Not sure if it matters either way. I suppose doing it first you are not dealing with a hot hunk of meat!

Ripnem

Frank,

Did I ever tell you you're brilliant?

Grandpas Grub

 
I have a 901 also. It will work fine, however, the 732 sure is nice.

You really won't need them for this cook but it is reassuring to keep and eye on things.

GG

Kentucky Wildcat Fan

Very easy indirect cook. Below is my first 8 lb prime ribeye roast. It was excellent.

Hoss

CONGRATS to POP!Lo-n Slo,250 dome til it hits 125 Internal.The ONLY way to skreew it up is to cook too hot/fast or overcook it.Good Luck!!!

Hoss

Igotta try that.I have seen Steven post about that.I always give the guests the "steaks" and just knaw on the bones "as is". :laugh: