First Prime Rib

GrillDino

Hey everyone I was hoping for some tips on doing a prime rib on the egg. Is it as simple as putting a good Dizzy Pig rub on and cooking on in direct until internal temp is about 130 degrees? Thanks.

Hillbilly-Hightech

Is it as simple as putting a good Dizzy Pig rub on and cooking on in direct until internal temp is about 130 degrees?

For the most part - YES.  (though, I'm assuming you like your meat to be on the upper side of medium-rare to medium, because pulling @ 130, it'll still climb a few degrees).  That's a personal choice, and nothing wrong w/ it, just wanted to make sure that's what you're shooting for. 

Here's the details on a Prime Rib Roast I did, to hopefully give ya some ideas:

http://eggheadforum.com/discussion/1139419/cook-catchup-part-i-prime-rib-roast#Item_4

HTH,
Rob

TUTTLE871

I did mine for 8 Hours at 200, and then wrapped in a towel and put it in a cooler for 2 hours.

I coated it in EVO and cut small holes in it and stuffed with garlic all over. Tied the rosemary on and let it rest in my fridge for 4 days.

One of the best I have ever had. We did it for Easter and had the whole family at my house. I will do it again next year.

lousubcap

I cook prime rib indirect at around 250*F on the dome and see about 25 mins/# for guesstimation purposes.  Just pull when you reach your target temp-tent for about 20 mins and slice away.  Best you will ever eat.