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Prime Rib Roast

I used to be a regular at the original Greeneggers forum, but things are a bit slow now over there.  So I figured I would ask some questions here.  I have done one rib roast before on my Egg but it's been a few years ago.  So,What are y'alls guesses for time on an 8 pound boneless rib roast? Cooking to temp of course , but just a general idea..  I'm planning on doing it indirect in my large Big Green Egg at 250 degrees until it reaches about 115 in the center. The taking it off and cranking up the Egg to about 600 and putting it back on to sear on all sides. Hoping for about 125 finish temp.   So 8 pounds , no bones.  Maybe 2-3 hours total? Also, does anyone catch the drippings or make some sort of Au jus with them?  

Comments

  • I sear first at 600 about 1 min/side including the ends.  Put in platesetter & Creuset pot.  Should take a couple of hours at 250.  Keep the jus for sure

    the city above Toronto - Noodleville wtih 2 Large 1 Mini

  • lousubcaplousubcap Posts: 18,569
    edited December 2018
    Once the length exceeds the diameter then the length doesn't matter.  Just did one about that size at around 250-260*F on the dome and it took a little over 3 hours to about 120*F.  Someone should be along regarding dealing with the drippings-I do catch them but don't enhance them.
    Edit: here's a good read:

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • I recently did a 7 lb (bones cut off and tied back on) rib roast.  It took about 3 hours to get to 120 internal temp at about 250 dome temp.  I followed this recipe for the drippings / Au Jus and everyone loved it.  Good luck, and post some pics afterwards!

    http://www.nibblemethis.com/2012/12/tips-for-making-good-au-jus-on-grill.html

    Richard
    large BGE, Birmingham, AL
  • Thanks for the responses!  That looks good Smoke Em!  I think I will try that Au Jus method. I have an adjustable rig from CGS and I think I can find a heavy pan to catch drippings.  One quick question for anybody.  Let’s say I’m shooting for 125 finish temp.  If I pull at 117 would that be about right?  I guess what I’m wondering is whether the sear is gonna add any doneness to the roast?  Probably not if I keep it quick I’m guessing?
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