prime rib decision

GWW

Alright, I need to make my cooking decision. Low and slow or fast and furious. I have a 11.5lb 4 rib roast, thinking of throwing it on around 12 noon for a 7:30pm dinner. With dome temp at 250, and if I have to speed it up at the end. So what do you EggSperts think?[p]Greg

KennyG

gww,[p]I'll be doing one just about the same size. Already a fine and tender cut of meat, I don't see any benefit from low and slow cooking. I plan to start at 450* for the first 20 minutes or so and then throttle down to 350* for the balance of the cook. Usually takes about 15 minutes a pound and will be pulled at 120* internal and rested for a bit while the internal temp will climb to 130* or so.[p]I've only done a couple of these, but the results were great both times. Hopefully, others will chime in.[p]K~G

mollyshark

KennyG,
I'm pretty much with you. I've done about 4 of these so far and am doing my next on Tuesday. I pretty much stick in the 350 range. Rub it furiously with pepper, spray with olive oil, stick it on a rack over pan and let her go until the polder says VERY rare. It is good beyond good.

Earl

gww,[p] I have done a few roasts at different temps, the last was at 225F. I would suggest a higher temp of 350F, which should put you on 140F ( Med ) internial meat temp, at about 4:3pm.
This is just a guilde line & not exact timing. I feel if you
listen to all the ideas & then just average them out, you should be close to the money. If your alittle off the mark, then just crank up the heat for a short time. Will you you go with a drip pan & heat deflector or not? [p]Earl

GWW

Earl,[p]I have not set up any heat deflector or multi level racks in the egg yet, so thinking of just using the inverted V rack set in a drip pan. I think Kenny G, and molly are right and I'm gonna go the 350 route, I'm sure it's gonna be great either way...and if not...well just gonna drink a little more wine![p]cheers!