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Prime Rib on the BGE!

GaryLange
GaryLange Posts: 418
edited February 2016 in Beef
Just thinking about doing a Prime Rib on the BGE for my wife on Valentines Day. How long do you all think it should take at say 250 degrees to get to an internal of 110 degrees. It will most likely be about a 4lb roast?
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Comments

  • Foghorn
    Foghorn Posts: 10,081
    45-120 minutes.  Depending on the temp of the meat when you put it on, your target temp, and a few other factors that are beyond your control as each piece of meat is different... and sometimes when we shoot for 250 the egg settles in at 235 - or 265... and that's OK. 

    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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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    ^what he said. 

    And if it is done early, it can rest an hour easy. 
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • GaryLange
    GaryLange Posts: 418
    Thanks Foghorn I for got to put my target internal temp in but corrected it now.
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  • lousubcap
    lousubcap Posts: 34,080
    While you are at it, here's a good read on prime rib cooks:
    http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  Enjoy the cook and eats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Foghorn
    Foghorn Posts: 10,081
    That will likely be a pretty quick cook to 110.  There will be some carryover cooking - 5 or 10 degrees, but wrapping it and resting it for an hour to let the temp equilibrate throughout the roast has always been a good thing in my experience.

    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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