OT Cooking Prime Rib Roast on a Gas Grill

dstearn

I am having a BBQ for my Stepsons wedding rehearsal party this Friday. We are staying at an Airbnb in California and the house has a 3 burner gas grill. It is. My plan is to light one burner and cook 2 5 lb roasts with Pecan wood chips wrapped in foil for smoke. I. I checked the grate temp using my Dot and it hits 200 degrees at the low setting. So my plan is to use a foil pan as it is an old grill and the grates are rusty. Will use DP Raising the Steaks as the rub. Plan is a 2-3 hr cook time at 200 grate temp. I did try setting the 2 outer burners on low but the temp was higher than I wanted. Any comments are appreciated.

Wolfe

Crank all three burners to high the night before, clean the grates, coat in olive oil and do reverse sear. 

dstearn

Wolfe said:

Crank all three burners to high the night before, clean the grates, coat in olive oil and do reverse sear. 

I was going to do the reverse sear with or without the pan. Have already heated up the grates and cleaned them with a wire brush.

Foghorn

That sounds like a good plan.  I'll be watching this as I will be doing a similar cook at a friend's house for Christmas.  Please let us know how it goes.

Legume

Depending on the gas grill - many have a decent air gap (like 1-2” along length of lid) in the back that your smoke will just flow out of - so you may need to either generate lots more smoke or use some HD foil inside to block part of that gap to direct the smoke over toward the roast.

SonVolt

Here's a Cook's Illustrated tip for maximizing gas grill flavor for long cooked-roasts. You can lay bacon over the grill grates and the fat will slowly drip and vaporize back up onto the food. Supposedly it better simulates what happens in a charcoal grill as fat drips into the fire. 

Spaightlabs

If your goal is to just use the grill cuz you are a grill kind of guy, that's groovy. But if your goal is to have a dead-on perfect result, the good old 'closed oven door' method is absolutely fool proof and turns out a dynamite result every single time, albeit, not smokey or grilled...

dstearn

Spaightlabs said:

If your goal is to just use the grill cuz you are a grill kind of guy, that's groovy. But if your goal is to have a dead-on perfect result, the good old 'closed oven door' method is absolutely fool proof and turns out a dynamite result every single time, albeit, not smokey or grilled...

I want to have smoke flavor but my ultimate goal is to reverse sear. Cook low and slow until 120 and then crank up the gas and sear for a minute on each side. Then rest as the carryover goes to 135. I have done this on my egg in the past with great results. 

dstearn

Here are pictures of the grill. The dome thermo is stuck at 200. The DOT probe grate level maxed out at 200 with the right burner on low.

SonVolt

Looks like a relatively nice gasser. Should be alright if you can get it working. 

Photo Egg

SonVolt said:

Looks like a relatively nice gasser. Should be alright if you can get it working. 

Agree, AOG is a solid grill.All nice stainless grates and the IR unit in the back.
If you had to get stuck with a gasser...you could have done sooooo much worse.

Mattman3969

If you go ahead and dry the rib in the fridge now you could achieve a nice crust without having to sear at the end.   Done this many times on the egg with great results and crazy easy to hit target temp.  There is a good thread by @darby_crenshaw on this method that works great.  His post were very educational and interesting at the same time. I miss his post 

dstearn

Picked up 2 5.8 lb Prime Roasts at Costco here. They will fit well on the left side. At 200-225 grate would 25 mins per lb or 2-3 hrs be a good estimate to get to 125 prior to sear?

Tspud1

Where are you going to put the foil wrapped wood? You may not get any smoke. The A-Maze-N tube smoker with pellets might be a solution.

dstearn

Tspud1 said:

Where are you going to put the foil wrapped wood? You may not get any smoke. The A-Maze-N tube smoker with pellets might be a solution.

I am placing it under the grate on the right side above the burner.

dstearn

It looks like the roasts were blade tenderized at Costco. Should I be concerned?

Nmr1981

I used a big cast iron grill pan to do a reverse sear on my prime rib on my gas grill. It came out awesome I cooked very low at 200 until internal hit 120 or so then I pulled the roast wrapped it until company came. Then I left the grill pan on the Weber turned to high until it hit 500 then placed the meat back in and got a great crust of salty peppery goodness. I still am trying to save up for a bge🙁 and had a char griller for years and loved charcoal until she just wore out. I still enjoy looking at this site and dreaming of cooking on a bge.

Nmr1981

I used a big cast iron grill pan to do a reverse sear on my prime rib on my gas grill. It came out awesome I cooked very low at 200 until internal hit 120 or so then I pulled the roast wrapped it until company came. Then I left the grill pan on the Weber turned to high until it hit 500 then placed the meat back in and got a great crust of salty peppery goodness. I still am trying to save up for a bge🙁 and had a char griller for years and loved charcoal until she just wore out. I still enjoy looking at this site and dreaming of cooking on a bge.

SonVolt

Nmr1981 said:

I used a big cast iron grill pan to do a reverse sear on my prime rib on my gas grill. It came out awesome I cooked very low at 200 until internal hit 120 or so then I pulled the roast wrapped it until company came. Then I left the grill pan on the Weber turned to high until it hit 500 then placed the meat back in and got a great crust of salty peppery goodness. I still am trying to save up for a bge🙁 and had a char griller for years and loved charcoal until she just wore out. I still enjoy looking at this site and dreaming of cooking on a bge.

This is how I typically cook steaks on my gasser. I preheat a 12" Lodge skillet on high until the surface-temp is reading 650F+, then sear both sides in the skillet. Then it spends a few flips on the grates for good measure. 

Foghorn

Welcome aboard @Nmr1981.

Where are you located?

Nmr1981

Hey thanks for the welcome, I’m from NJ....SOUTH....jersey...looking forward to the holidays and all the food, family and friends 

fishlessman

sous vide at 131 for 4 hours with light coating of salt, rosemary, thyme, quick chill in ice water, then sear at 450/500 on the grill. thats my go to for pork loins now but i sous vide those at 142.

dstearn

fishlessman said:

sous vide at 131 for 4 hours with light coating of salt, rosemary, thyme, quick chill in ice water, then sear at 450/500 on the grill. thats my go to for pork loins now but i sous vide those at 142.

No sous vide here at our Air Bnb. I will use the recipe from Baby Back Maniac using one burner on low/medium low and the left side of the grill for indirect. https://youtu.be/Z_BU1gjnSXA

SonVolt

With gassers, if the roast will fit on the top rack, that's usually a better spot for "roasting" than sitting directly on the grill grates. 

dstearn

SonVolt said:

With gassers, if the roast will fit on the top rack, that's usually a better spot for "roasting" than sitting directly on the grill grates. 

There is no top rack just a warming rack and it would not fit. 

dstearn

Rubbed with DP Raising the Steaks. Letting them sit out for an hour before the cook starts.

dstearn

It was a success!

the_crease

Whoop there it is!  Nailed it 

lousubcap

@dstearn Way to deliver especially when under the gun.  Congrats on bringing it home.  

dstearn

lousubcap said:

@dstearn Way to deliver especially when under the gun.  Congrats on bringing it home.  

Thanks Lou!
The only other challenge I had was that the carving knife was dull and there was not knife sharpener at the house.

dstearn

Lesson learned, when staying at an AirBnB bring a knife sharpener.