15lb Prime Rib -pics

SMITTYtheSMOKER

Pics form our last PR cook, a big 15lb slab of beef this time around.

 

Here it going into the direct sear stage...

henapple

Nice...did a 5lb yesterday...15lb..$

Z_Eggineer

Good job Smitty!  Do you normally do it without the bones?  Sear first or last?

SMITTYtheSMOKER

I do prefer boneless.  I feel the reverse sear gets me the crusty char for a nice contrast of flavor on the finished product..

GaryLange

That looks awesome!

R2Egg2Q

I love the uniform level of doneness you get with the reverse seat! It tasted as good as it looks!

nolaegghead

Nice smoke ring!  Looks a little on the medium side.  What was your final temp?

SMITTYtheSMOKER

We were aiming to go direct at 120 IT, caught it at 128 before searing.

jfm0830

Very nice indeed!! I can't wait to do a PR on the Egg. Your pictures have told me it will be no later than Christmas dinner. That bad boy looks ever so moist. When I've done PR on my smoker I used to do it indirect at 225, pull it at 120 IT and sear it for 8 minutes in a 500 degree oven. What is a quick summary of how you cooked this? Trying to figure out how you switch from indirect heat to high heat direct on the Egg. TIA.

Jim

SMITTYtheSMOKER

We went indirect at 340 until ITemp reached 120 (we drifted past and went 128).  Take meat out and lightly foil, remove platesetter and take off dual function metal top while opening up bottom vent and it soars to 600 in about 30 seconds.   Once stablelized at 600 (top back on), start the searing process, turning every 30/60 seconds (there will be FIRE) until uniform charing is accomplished.    Let rest.  Along with some creamy horseradish and aux jus...good times.

 

Total cook time was under 2 hours for this large slab of beef.

jfm0830

Thanks.The part I was worried about was the transition from indirect to direct and how long that took. It seemed a bit cumbersome, but a minute or so to hit 600 isn't bad at all. 

Your pictures certainly show the "...(there will be fire} part. Looks like I may need to get new gloves that are heat and fireproof. One more question if I may: When searing for 30/60 seconds I am ASSuming you put the lid back down?

Thanks again.

Jim

DonWW

This is one of my favourite cooks.  I love PR on the BGE.  Very nice job!

jbates67

I need a towel to wipe up the drool. That looks fantastic, love the smoke ring.

SMITTYtheSMOKER

jfm0830 said:

Thanks.The part I was worried about was the transition from indirect to direct and how long that took. It seemed a bit cumbersome, but a minute or so to hit 600 isn't bad at all. 

Your pictures certainly show the "...(there will be fire} part. Looks like I may need to get new gloves that are heat and fireproof. One more question if I may: When searing for 30/60 seconds I am ASSuming you put the lid back down?

Thanks again.

Jim

Hello Jim,

Handling the red hot platesetter is the hardest thing about switching from indirest to direct cooking on the fly.   Get good gloves and be quick about where you are going with this hot ceramic platesetter.  I suggest you pick it up and go straight to the ground laying it flat, it will cool off in 5/10 minutes to handle better.

Searing is with the top down, flames only look bad as they are captured in this pic at their height.  I used food gloves that can handle some heat but never felt heat as the fire merely looks worse than it feels actually.  Be quick with you actions and shut the Egg.

hartofatiger

Wow!  That is a beauty.  Great job and thanks for the info.

nolaegghead

I don't want to scare anyone, and this might have just been a defective casting, but I pulled my 500 F hot plate setter out and put it on the concrete driveway.  I was doing no-knead bread in a DO.  When I looked at it about 15 minutes later, it was broken in two.  BGE replaced it, no questions asked, but I've been avoiding pulling it out for an ambient cool-down when it's over 450 or so because of the experience. 

Hic

nolaegghead said:

I don't want to scare anyone, and this might have just been a defective casting, but I pulled my 500 F hot plate setter out and put it on the concrete driveway.  I was doing no-knead bread in a DO.  When I looked at it about 15 minutes later, it was broken in two.  BGE replaced it, no questions asked, but I've been avoiding pulling it out for an ambient cool-down when it's over 450 or so because of the experience. 

I have had that happen to me once, with a loaner platesetter. I learned my lesson not to leave on cold cement it will crack. Last time I took it out I laid it a stainles steel shelf, with good results. I also like the table that was posted recently with the metal bars that fold down and he can rest his platesetter on the side of his table.

SMITTYtheSMOKER

In this cook, you will be removing your platesetter at 325/250 degrees roughly.

SMITTYtheSMOKER

I meant 325/350