my first Prime Rib on the BGE

Unknown

So, my first cook 8 days ago was the easy beer can chix, came out smoked pink, and the juciest i've ever made (decided to throw on 3 NY strips when i found out a guest was stopping by, and those, too came out great). Tried a Soy based marinade on flank mid-week (from the smoke'n'spice book) found it too salty - guess that's why they suggest "low sodium" Soy sauce - oops. Had a little trouble with heat control, tried to rush things, learned my lesson (45 minute cook was 'done' in 18 minutes... oops)[p]So, back to the subject at hand. My first Prime Rib and 3rd time using the egg - an $70 piece of meat... (no pressure, no pressure!) and 4 guests.[p]Although i wanted to try the grid extender, with my drip pan below on the 'main' grate - but with the V-rack to hold the meat, my Medium BGE wouldn't've closed, so here's how i decided to place things:[p][p]I usually use Rosemary, salt, pepper over olive-oil, but this time, i tried the DP CowLick solely: [p][p]this is a ~6# piece of meat. I was very disapointed that BOTH Safeways near me had no fresh rosemary, so i added dried into the Hickory chips, during the soaking:[p][p]and it worked great (you could smell wood and rosemary during the smoke stage, and it carried over to the smell at the table)
here's where the action happened:[p][p]tried a sear, take out the meat, drop temp, and put the meat back in a 'la T-Rex:[p][p]Problem #1: the "sear 5 min on a side" didn't happen. When i opened the lid (no flashback, i was careful) the extra oxygen made my (not yet fully burned down) coal actually flame, so the fat side of my Prime Rib which i put down first almost really burned (and the butcher's twine burned off) in about 45 seconds ![p]I gave each side, then, only 30 seconds, to avoid a real burnt taste (and honestly, i was afraid it was ruined at first)[p]so, 5 min of charing, about 20min to get the temp down, then i estimated 1:25 for the cook to 125 deg. (ended up taking 1:40, b/c i ran the Egg at 305 instead of 325) but it was very very stable, once i got the bottom to 'credit card' width, and the top daisy fully closed.[p]About 30 min to go, after the other foo-foo apps were served, i tried ABTs: sweet sausage pre-saute'd, jack/cheddar cheese, and saute'd yellow onion, and cream cheese. some of my guests aren't hard-core, so i blanched the red and green Japs for 4 minutes, to reduce the heat. Soaked my tooth picks, and although space was TIGHT all was going well, until...[p][p]well, the bacon grease started a 'small' fire, and my drip pan ended up catching on fire [p]i had to remove the PrimeRib for a few, while i got the flames down. The downside of flames like this, is that there were a few crispy ABTs, and a few spots where the 2nd layer of bacon wasn't fully crisp b/c of the short time on the grill- but they were great, and not a one was left.[p]I put the beef back on until 125 deg. and it looked like this:[p][p]it turned out great. i should've tested w/ another thermo, too, b/c with a stick while under the foil, when resting, it registered 122. So the middle slice needed a dunk in the on-stove au-jus to get it up to my wife's likeing (we offered the ends to our guests... damn guests)[p]so, in closing, it was an adventure, and the "juiciest" "smokiest" and "best" prime rib they've had. [p]I liked the DP rub, and even my hardcore rosemary-salt-pepper folks enjoied it.[p]thanks for all the info, gang, hope you enjoied the pics.

Smoked Signals

hakalugi,
Reminds me of my Easter Prime Rib ... Good Job.

Clay Q

hakalugi,
Yes, I enjoyed your play by play adventure. You had your hands full. $70, oh well, it's the gift of food so its worth the price. Lucky guests! [p]I think your learning curve is going to be short- and your BBQ lip smacking good. Thanks for the great photo's.
Clay Q

mad max beyond eggdome

hakalugi,
rather than try to sear each side direct on the grill like you did, next time, set it all up the same way, get your dome temp to 500 or so, put the roast in the rack bones down, and shut your vents to get back to 325. ..the time spent going from 500 to 325 will proved a sufficent sear. . .the end slices will have a very nice crust to them. .. and you won't have all that flame problem. ..IMHO

cbs

hakalugi,[p]great story. We did our (a joint effort between my brother and me) first prime rib on Easter. We also managed to catch the fat cap on fire for a short period. But it turned out great. Frankly, no one would have been any the wiser as to the fire incident had we not been laughing so hard.

Unknown

hakalugi,[p]Cool story & pics!! Much thanks for posting.[p]Best,[p]CTB