10 lb prime rib

eggor

ok here is the plan for a bone on standing rib, now it aint prime, very lean actually. you know that 5 buck a lb special that shows up about this time.[p]this is the plan, light the egg, pull the meat from the fridge and let sit on the counter for about an hour. The egg has a 3/4 load of once burned lump in it by the way. After the egg gets to 600 or 700 put the roast on and sear, however many sides it has - looks like that would only be three that I would be able to stand it on, for about 3 minutes. Pull the roast and place on the counter. Load some more once burned lump to help bring down the temp. and set up for a low and slow cook at around 225 indirect with a dry drip pan.[p]Pull the roast at 130 and rest about 20 minutes.[p]Ok, the question is…….am I doing any thing wrong and if it sounds ok how long will I need to plan on it cooking once I go indirect. I know this may be a little late to ask but I’ve got a couple hours before I start.[p]Any tips appreciated and have a Happy Easter.[p]Scott

mad max beyond eggdome

eggor,
i know a lot of folks like to do prime rib inthe 225 range, and i think your plan would work out just fine. ..but with a lean piece of meat like that i'm not sure what the benefit really is. ..my opinion of course. . .i prefer to sear and then roast at around 325 degrees. .. i've attached a link to how i do mine. .. nothing sancrocinct here, just what has proven to be very successful and i've done at least 10 of these in the egg with great results each time. .. .[p]also, do you plan to rub your roast with anything? . ..herbs work great, as well as a lot of garlic if you are a garlic lover, and dizzy cowlick is a great rub for prime rib. .. just some options for you. ...[p]finally, i think pulling at 130 is too high. ..if you pull your roast and let it set for 15 - 20 minutes under foil prior to carving to let the juices re-distribute, the temps will continue to rise another 5 to 10 degrees. .. one of the nice things with a rib roast is that you have two nice end pieces for those that like their's more done, and plenty of nice red interior meat for that that like it rarer. ...i pull mine when it is in the 120 - 125 internal range. ..the inner slices will be nicely medium rare, and the outer slices will be more in the medium range. ...[p]HTH. ... good luck[p]
[ul][li]http://www.nakedwhiz.com/madmaxprimerib.htm[/ul]

eggor

mad max beyond eggdome,[p]thanks for the tips, just using kosher salt and cracked black pepper this time...aren't supposed to be shopping?[p]Scott

mad max beyond eggdome

eggor,
salt and pepper is perfect. . .yep, i'm on my way out the door right now. . .i'll report back with my success or failure in a little while. ..

thirdeye

eggor,[p]Sounds like a good plan. At 225* grate, I plan on 45 min. to an hour per pound. Once it is on the pit, I don't turn them but I do rotate them to balance out the heat and get an even doneness from end to end and side to side. One of my mentors told me "It's such a nice cut of beef, don't try to cook it, just try to warm it through".[p]~thirdeye~

tach18k

eggor, I do mine low and slow first to 125, the rest, then sear. One advantage this way is if everyting it not quite ready, you can hold off on the sear a little longer rather than have the meat get colder waiting for something else to cook or arrive. Of course this is my way, My triptip below was done this way also.

thirdeye

nmsg

eggor

thirdeye,[p]holy cow!!! i better light the egg right away. I didn't think it would take that long. Thanks for the help![p]Scott

thirdeye

eggor,[p]I double checked my cooking log, My last three in the five lb. range averaged 50 min/lb. and the grate temps were 220* to 240*, but each one is a little different. It seems that the heavier they are, the more of a rise I get when resting.[p]~thirdeye~

eggor

tach18k,
OK now i'm geeting confused, but i will light the egg real quick. I think i got the meal timed right this time. After being married for 11 years i got the inlaws figured out real well. We told them we are eating at 1:00 this afternoon but actually dont plan on eating till 2:00. Just had too many meals fully cooked only to sit around for 1/2 an hour waiting for those guys to show up. [p]Scott

thirdeye

eggor,[p]Since there is such a big window in cooking temps for a rib roast, you can most likely re-adjust your grate temp, if needed, once you get to about 100* internal (slow down or speed up the cook). If that big boy is done early, just cooler him and end sear. If someone wants a more done cut, toss it on the Egg for a few seconds.[p]~thirdeye~[p]