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Prime Rib timing question

SpartanPride
SpartanPride Posts: 161
in EggHead Forum
Hey gang, Merry Christmas.  Quick question on a rib roast I plan on making for dinner tonight.  I planned on cooking @250 or so, pulling around 120 and doing the reverse sear.  My question is this...we are hitting a church service at 4pm for X-Mas eve.  I can either throw it on around lunch time, and FTC when it gets to 120 (hopefully around 3:30), and then when I get home around 5:30 I could crank the Egg up and do the reverse sear.  I'm not sure how it would hold up wrapped for about 2 hours.

Other option is put it on around 2:30 and let it cook while we are gone.  I don't have a BBQ Guru or anything so I'd be trusting the Egg to hold temp.

Any opinions out there?

Thanks as always.
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Comments

  • Foghorn
    Foghorn Posts: 10,227
    It will be fine wrapped in foil, towels and a cooler for 2 hours.  I've done it.  That is probably your better option.  I trust my egg a lot and I leave briskets and butts alone all the time but I wouldn't do it with a prime rib.  The target window is too narrow.  If the egg bumps 20 degrees and you get caught in some traffic, you'll ruin a great piece of meat. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    +1 on the cooler and reverse sear. If I were in your position I would do it that way.

    Merry Christmas.

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • SpartanPride
    SpartanPride Posts: 161
    I tried the "someone needs to stay home and man the meat" tactic but that was a no go!  Thanks guys.  I'll give that a go.
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Hoe big is it? If it's 8 to 10 pounds you should be able to go low at 225 to 250 before it hits 15 or 120 in 1.5 hours. Christmas service can take awhile though. If you are going to ftc it I would pull at 115, because when you wrap it it's going to continue to rise in temp and if you want to sear to finish it may be more done then you want. IMHO.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SpartanPride
    SpartanPride Posts: 161
    @Ladeback69 it's 8 lbs.  good point on pulling at 115.  Its at 100 now so we are right on schedule.  I'll pull around 115, FTC and hope for the best.  Thanks again and Merry Christmas.
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  • fusionhq
    fusionhq Posts: 1,707
    I've been on an hour at 225 and meat IT IS 46...fyi
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Man I'd sear it and then wrap it in foil. Pull it 115, wrap it and put in cooler. I held one for an hour and a half last friday. It was fine. I dont know bout holding it then searing it later.

    Little Rock, AR

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