How was your Prime Rib Roast?

Matt86m

BGE, XL, indirect, cooked at 300*, beef broth with 1/2 an onion in a drip pan, sitting on a grate with short bolts to create an air gap for the pan/PS, then another grate on 4'' bolts sitting on the 1st grate which sits higher than the standard grate, was my setup.

Last night was a 7lb, bone in, I did cut the bones off, seasoned and tied them back on for the cook.

Tonight Ill be doing a 5lb 6oz bone in the same way.

Different setup from last year: 
No broth in the pan.
Used the standard grate 
Last year the roast cooked at 12-13 min lb and pulled at 115*

I calculated the same for this year and didn't make my target cook time. Instead it took 20 or 22 min lb for it to reach 115*. Pulled it, resting on a wire grate, loose foil over it. Left the temp probe in and in 20-25 min it rose to 130-132* then I sliced. More done than I wanted! 

Do you think the broth, different level made the big difference?

Cow does drive the cook but I thought it would be closer to the same.


Doing the same cook tonight again for the other half of the family so I will allow xtra time for the cook.

How was yours? 

What setup did you use?

Did it go as planned?

drumdudeguy

Bone In 6lbs seasoned with Stubb's Beef Rub. Cooked at 325* indirect for 2 hours. Simple and was awesome!

schizoid2k

No bone, 9lb.  Salted and put in fridge for 24 hours.  

Cook day (today!), slathered on butter, salt, pepper, garlic.  Cooked for 2.5 hours indirect at 300 degrees.  Rested 20 min, and then final sear.

Matt86m

My second cook went better. Started out not so great when I got busy and let the fire get up to 450! Took a while to bring the temp down but got it stabilized and the cook went well from there. Pulled it at 110* and after 20 min it was up to 122*. Very happy when I sliced into it!.

I had 2 sitting in the fridge for 5-7 days, this one was in for 7 and lost 2 oz of weight. Didn't salt the night before. I did take it out of the fridge 2 1/2 hours before going on the grill. IT was still 49*.



 

Philly35

Matt86m said:

My second cook went better. Started out not so great when I got busy and let the fire get up to 450! Took a while to bring the temp down but got it stabilized and the cook went well from there. Pulled it at 110* and after 20 min it was up to 122*. Very happy when I sliced into it!.

I had 2 sitting in the fridge for 5-7 days, this one was in for 7 and lost 2 oz of weight. Didn't salt the night before. I did take it out of the fridge 2 1/2 hours before going on the grill. IT was still 49*.



 

I gotta ask, what happened to the bottom of it?

Matt86m

Philly35 said:

Matt86m said:

My second cook went better. Started out not so great when I got busy and let the fire get up to 450! Took a while to bring the temp down but got it stabilized and the cook went well from there. Pulled it at 110* and after 20 min it was up to 122*. Very happy when I sliced into it!.

I had 2 sitting in the fridge for 5-7 days, this one was in for 7 and lost 2 oz of weight. Didn't salt the night before. I did take it out of the fridge 2 1/2 hours before going on the grill. IT was still 49*.



 

I gotta ask, what happened to the bottom of it?

I cut the roast off the bones then seasoned it and tied it back on to the bones for the cook. Bones are mine! They dont get served! 

Teefus

I did a six pound boneless. Coated in Penzeys English Prime Rib Rub and wrapped in cling wrap for 10 days. Air dried in the fridge for 24 hours. 2 1/2 hours at 350* indirect on a rack over a drip pan. Pulled for a 20 minute rest prior to carving. Not as pretty as some of the results shown above but very tasty and a huge hit. The bark was amazing. Plenty left over for the best Philly Beef sandwiches in the world for the football game on Saturday.

DFW

We like the Penzey's Prime Rib rub too, mixed with Trader Joe's mushroom umami powder always goes over pretty well.  The celery salt in the Penzey's prime rib rub is pretty good for rimming Bloody Mary glasses too!  Happy New Year all!