prime rib recipie question

Unknown

this recipie: http://www.biggreenegg.com/recipes/newRecipes/beef0330.htm seems to be what i've been thinking of doing. (if the link is dead, scroll down, i've pasted it there as it was troublesome to load)[p]i'm cooking prime rib for 5 on Saturday night (my 7 day anniverary of getting my medium BGE) - two of my guests are hardcore Prime Rib lovers, who with me, eat one every Christmas eve. We usually use salt/peper/olive-oil/rosemary and the high-temp-oven short time, to lower-temp-over longer duration, until thermo reads 130 deg. F.[p]as i'm looking at the recipie, i do see a roasting rack (which i have) but don't see anything a bout a drip pan.[p]i got the "grid extender" so i can make/use a drip pan if needed.[p]so should i place my roasting rack on a small cookie sheet (but it won't be round) or use a 9" disposable pie plate under the PrimeRib, on a lower level for indirect heat and to catch the drippings?[p]And DP cow-lick, too? [p]
*****begin recipie incase link is dead*************[p]Big Nat's Prime Rib Roast
Category: Roast
Group:
Submitted by: Nat Hooker nhooker@midsouth.rr.com [p]

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Prime Rib cooked the way it should be. On a Egg!!
Ingredients:
• Fine ground black pepper
• Garlic Powder
• Cavender's Greek Seasoning
• Dried Rosemary (fresh if you have it) no matter
• Season Salt
• Olive Oil [p]
Preparation Directions:
• While meat is still refrig. cold, coat with olive oil.
• Cover the entire outside of the meat with the spices listed. In order, garlic powder, blk pepper, cavender's, season salt(light coat) then rosemary.
• Meat should now be brought to room temp.
• NEVER PUT COLD MEAT ON THE FIRE!! [p]Cooking Directions:
• Bring egg temp to 600-700 degrees. (open bottom vent all the way, and remove the daisy wheel all together) A V-shaped roasting rack is desired for a more even cooking.
• Cook meat approx 20 min at high heat. This will lightly sear the meat.
• Now place daisy wheel on top and close bottom vent leaving ½ inch opening. Slightly open daisy wheel. Bring temp down to 350. This will take some time, no problem.
• When meat reaches 130 degrees at the center it's bright pink med rare. This will take approx. 1 hour for a 4lb. roast. The bigger the roast the longer it takes. Allow 15 min of cooking per pound. [p]Special Instructions:
• A meat thermometer (stick and stay) is a HUGE help. Takes the guess work out of meats cooked level. Remember it will continue to cook after you pull it from the fire.
• Slice meat at your desired thickness and sprinkle with fresh ground pepper if desired.
• Lastly, sit, eat, HOLD ON. [p]

fishlessman

hakalugi,
havent cooked a lot of big prime rib, but have cooked a lot of 2 bone pieces trex style and a lot of lamb roasts which is a similar cook. i sear near the coals (lamb on the coals) and then rest until grill comes down in temp. roasts with bones i cook at 325, roasts without i cook at 350. when roasting i do it direct,on a grill that is raised as high as the meat permits. those roasting racks are just something else to clean and i seldom use them.i dont use a drip pan on beef or lamb while roasting. one thing to note about the 130 pull temp, if the roast is large, the meat internal temp will rise higher than if the roast is small, what temp to take it off at is dependent of how large and thick the roast is.

mad max beyond eggdome

hakalugi,
here is a link with picture to how i do prime rib. .. similar to your oven recipe. ...start hi, then go lo (500 to 325) . .. . in your medium, if you don't have a plate setter, then go with a drip pan for heat deflection with your roast on your raised grid. . .should come out fine. ..[p]good luck
[ul][li]http://www.nakedwhiz.com/madmaxprimerib.htm[/ul]

Unknown

mad max beyond eggdome,[p]thanks for the link [p]i had actually printed 4 recipies before leaving work and yours was already one of them..[p]i like WessB's, too, to i'm making a version borrowing a bit of each, and i'll document and post back what happens.[p]thanks for posting![p]Hakalugi

Unknown

fishlessman,[p]i like what you say, and like WessB i may try a 5 min/side sear.[p]i don't mind a little cleaning, and since i dont' have any brick, or a platesetter, i'll try raising using my Grid-Extender.[p]i see you have a lower temp for 'bone in' - does the bone conduct heat into the 'meat' of the meat?[p]it's almost 6 pounds. I'm thinking of pulling it at 125, to be safe as only 1 of us would mind it 'too rare' and he can have one of the ends thanks for the tip.[p]Hak.