Prime Rib Roast decision needed

SubVet585

I'm going to do a prime rib roast this weekend and I'm wondering which would be the best way to cook it?
1.  Rotisserie on my Weber gasser or
2.  On my BGE indirect, sitting on a cradle

I've done the rotisserie method before and it's great.  Now that I have the BGE, I'm wondering if that might be a better way to go.

Any suggestions from anyone having tried it both ways?
Thanks!
Dan

Teefus

I vote for choice #2. We did a rib roast on the egg last Christmas and it was glorious. I coated it with a generous amount of Penzey's Prime Rib Rub and set it right on the grille above a drip pan. I tossed in a couple chunks of Pecan wood for flavor. It started out at 500* to set the crust but was throttled back after about 30 minutes to 325* or so until complete. Pan drippings were deglazed and made a wonderful gravy. After a couple meals we sliced what was left paper thin and made the best Philly Cheesesteaks I ever had.

HendersonTRKing

I've done a couple of standing rib roasts on the egg.  Wouldn't ever do it any other way.  And use the au jus that @RRP pioneered -- you won't be sorry!

http://eggheadforum.com/discussion/1203424/sunday-night-prime-rib#latest

1voyager

Here's the technique that I used a couple of weeks ago. It turned out fantastic.

12 pound boneless rib roast.

Tied it to get uniform roundness.

Packed the beast with coarse Kosher salt, wrapped tightly in plastic wrap and put in refrigerator of 48 hours.

Laced fresh rosemary through the string. (Wife commands that I tell you the rosemary is from her garden!)

Packed with more coarse Kosher salt plus coarse black pepper.

Setup:

Indirect with platesetter legs up.

Aluminum foil spacer balls, about 3/4 inch diameter.

14 inch pizza pan with some baby potatoes.

Roast on large v-rack.

250 degrees at bottom of v-rack.

dmchicago

What he said.

Focker

#2, low and slow smoasted. 

northGAcock

I am guessing you didn't ask the Weber crowd? A PR is delicious from the egg. Be careful, the cook can go quicker than you might think. Enjoy at all cost. Cheers!

Skiddymarker

northGAcock said:

I am guessing you didn't ask the Weber crowd? A PR is delicious from the egg. Be careful, the cook can go quicker than you might think. Enjoy at all cost. Cheers!

So true what @northGAcock says. Never much more than 2 to 2 1/2 hours. Cook at low temp and sear to finish or leave it as is. Either way it is great. @1voyager has a nice cook above, the rosemary does not have to be tied, IMO. 
Remember a 2 rib roast will cook in about the same time as a four rib roast - it is the thickness that counts not the length (we are talking about a roast here)

20stone

+1 on the reverse sear.

DMW

#2, and unwrap it now and put it in the fridge on a rack. Even just the few days you have until cooking will be enough to dry the surface. Then just slow roast in the egg with a hint of smoke (actually you can go pretty heavy on the smoke). Good chance when it's finished you'll have a nice crust without needing to sear.

Hans61

 Never had a rotisserie but the love egged roasts!

Sea2Ski

What all those said above, but I do not think you have to salt/wrap 48 hrs in advance. That is optional.  And I will add that if you have the roast now, leave it uncovered in the fridge starting now for a great crust.  If you do not have it yet, unwrap and place on a cookie rack as soon as you do get it. Even 2 days helps.   

bgebrent

+1 on simply roasting.  You can go lower 275 or at 350 and have an absolute winner so long as you get the IT. Lower/longer if you want more smoke. No experience with the rotisserie. 

lousubcap

No suggestion from someone who has tried the prime rib both ways but here's a link that gives you a lot of insights on the roast cook:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  FWIW-

SubVet585

Thanks for all suggestions.
My concern with the BGE method is that I want to avoid the smoke flavor -  let the seasoning and meat flavor prevail. I use Royal Oak (USA) and it does leave a smoke flavor even without wood chips.
Thanks Lou for the link - very useful.

DoubleEgger

SubVet585 said:

Thanks for all suggestions.
My concern with the BGE method is that I want to avoid the smoke flavor -  let the seasoning and meat flavor prevail. I use Royal Oak (USA) and it does leave a smoke flavor even without wood chips.
Thanks Lou for the link - very useful.

Sounds to me like you need to fire up the oven. RO is definitely smokier than Rockwood but if you want smoke eliminated, cook inside. 

JRWhitee

Rockwood on the egg for no smoke is the way to go. I have done many, @northGAcock did one like that a couple weeks ago that was fantastic!

1voyager

Sea2Ski said:

What all those said above, but I do not think you have to salt/wrap 48 hrs in advance. That is optional.  And I will add that if you have the roast now, leave it uncovered in the fridge starting now for a great crust.  If you do not have it yet, unwrap and place on a cookie rack as soon as you do get it. Even 2 days helps.   

I may try your method next time even though I'm pleased with mine. It's fun to keep trying new tricks. Do you use a rub or just uncovered for 2 or more days?