Prime Rib @ 180

crabcakez

Have any of you tried doing one this low on the egg? 

I have two 10lb roasts that I’m going to do one in the oven and another on the egg, both at 180.

I’m trying to get an idea on time frame/time per pound.

Dinner would be at 6:30-7 and I was planning  on putting them on at 10a. Does this sound right?

lousubcap

Here's a link to a great read on smoking prime rib.  It doesn't got as low as you intend but can likely be scalable.
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  Have fun with the cook.  

GrillSgt

 From the voice of experience, when trying to keep a temp that low make sure you're using fresh clean lump. Any disruption of air can put a low fire out pretty quickly. 

You are planning on putting a hard sear on them aren't you?

Little Steven

I did one at 180* once and pulled it until 150* internal. It was beautiful. At extreme low temps the meat at it won't colour even though it's thoroughly cooked. It was great but some guests wouldn't eat it without browning. Similar to a sous vide look.
Since I went to 150 internal the cook was a bit longer, about an hour per pound, but that only applies till the length exceeds the width.

Woodchunk

lousubcap said:

Here's a link to a great read on smoking prime rib.  It doesn't got as low as you intend but can likely be scalable.
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  Have fun with the cook.  

Thanks for the link

Theophan

Honestly, not at all meaning to be a jerk, just sincerely curious:

Why?

Most folks seem to agree that all cookers are different, that offset stick burners, for example, do great at 200° and even lower, but that BGEs just work better at 250° or above, and I am convinced that I get better smoke in particular at 250° or above.  Is there an advantage of doing it at 180°?

SmokingPiney

I can't get my XL to hold temp at 180. 250 to 275 is the sweet spot.

That said, with prime rib, why not reverse sear? 

250 Egg temp indirect to 110-115 IT on the roast. Pull the roast, tent it and let it rest for about 20 minutes.

While it's resting, pull the plate setter and set up the Egg for 500 - 550 direct cooking. 

Put the roast back on the screaming hot Egg and sear for about 2 minutes a side (all sides), pull and slice. 

You will get end to end medium rare perfection.

RRP

Little Steven said:

I did one at 180* once and pulled it until 150* internal. It was beautiful. At extreme low temps the meat at it won't colour even though it's thoroughly cooked. It was great but some guests wouldn't eat it without browning. Similar to a sous vide look.
Since I went to 150 internal the cook was a bit longer, about an hour per pound, but that only applies till the length exceeds the width.

WOW!!! Long time no post!!! Nice to see you chime in, Steven. Kinda wondered what ever happened to you and why you never post. Could almost call you a ghost from the past!

Eggcelsior

I held 185 for one on my large.

Mattman3969

GrillSgt said:

 From the voice of experience, when trying to keep a temp that low make sure you're using fresh clean lump. Any disruption of air can put a low fire out pretty quickly. 

You are planning on putting a hard sear on them aren't you?

If you dry it long enough in the fridge the is no need to sear.  I dryed one for 6 days last year and roasted at 250° till it hit 140° and the exterior crust was excellent with no sear.  

Focker

Yep, aged low and slow smoasted at 200, yields a crust with no sear, and wall to wall awesomeness.

Mattman3969

Check out this thread.  Tons of info from a multi named but yet missed poster  

http://eggheadforum.com/discussion/1201639/prime-rib-how-to/p1

DMW

Focker said:

Yep, aged low and slow smoasted at 200, yields a crust with no sear, and wall to wall awesomeness.

Dat's purdy

GrillSgt

Yeah that's a beaut. I don't think you could get that at 180*. 

Focker

Thanks guys.  Pulled that one at 120, KBQ was cycling 160-200.  

Little Steven

RRP said:

Little Steven said:

I did one at 180* once and pulled it until 150* internal. It was beautiful. At extreme low temps the meat at it won't colour even though it's thoroughly cooked. It was great but some guests wouldn't eat it without browning. Similar to a sous vide look.
Since I went to 150 internal the cook was a bit longer, about an hour per pound, but that only applies till the length exceeds the width.

WOW!!! Long time no post!!! Nice to see you chime in, Steven. Kinda wondered what ever happened to you and why you never post. Could almost call you a ghost from the past!

Saw you were getting near my post count so I had to jump in. Seriously though
upstairs laundry tub overflowed and killed my laptop on the kitchen island. Just replaced it. 

BUFFALOMOOSE

@Focker I am interested  in the KBQ and when I finish my outdoor kitchen I will add that to my arsenal. Why was the temp  cycling 160-200. I thought it was tighter than that. 

nolaegghead

Theophan said:

Honestly, not at all meaning to be a jerk, just sincerely curious:

Why?

Most folks seem to agree that all cookers are different, that offset stick burners, for example, do great at 200° and even lower, but that BGEs just work better at 250° or above, and I am convinced that I get better smoke in particular at 250° or above.  Is there an advantage of doing it at 180°?

With prime rib, lower is better.  Let the enzymes work their magic and get better edge to edge rare-medium-rare.  I don't want much smoke on mine, but there are ways to keep a small fire and achieve 180F (coffee can with holes, etc).

Focker

BUFFALOMOOSE said:

@Focker I am interested  in the KBQ and when I finish my outdoor kitchen I will add that to my arsenal. Why was the temp  cycling 160-200. I thought it was tighter than that. 

When the fan kicks on, the temp lowers, so you will see a 30-40 deg temp cycle.   

Please make sure your ODK can handle burning embers, and smoke, as you're managing an open fire.  

Theophan

nolaegghead said:

With prime rib, lower is better.  Let the enzymes work their magic and get better edge to edge rare-medium-rare.  I don't want much smoke on mine, but there are ways to keep a small fire and achieve 180F (coffee can with holes, etc).

I love it so well at my usual 250°-275°, and I've just not been happy with cooks at lower temps, years ago, that I'm not sure I'll try it, but thanks for answering my question!