prime rib

Unknown

looking for advice on cooking a 7lb. prime rib on the egg!

BajaTom

jeff gale,
Look at the post below yours for advice. Use the recipes file at the top of the page or try DP,Thirdeye, or NW sites for additional advice. You cook your Prime rib the same way as you do in the oven. It will be juicer and tender comming off the egg. Good luck, Tom

EddieMac

Prime rib is perhaps the easiest of all cooks on the BGE..Simply grind up a heap of garlic cloves...combine with EVOO...salt...pepper....maybe even some of your favorite rub...like DP Cowlick...and mix into a paste of sorts...and slather the guest of honor with the mixture....[p]Cook indirect....using your favorite chips...hickory...oak...mesquite.....I cook at 350 - 375 dome temp...and remove from BGE once middle internal temperature reaches 135 - 140...that will give you middle rare...and more done towards the ends....[p]Prime Rib on the BGE is a gift from the BBQ Gods.....[p]Ed McLean
Ft. Pierce, FL

BabyBoomBBQ

jeff gale,[p]I use Alton Brown's recipe as a guide. Generally, I don't bother with the crusting step. Here's one I did with a few sprigs of rosemary as a smoke source. It was fantastic. Removed from the refrigerator, rubbed with canola oil, my favorite rub for these, covered it and let it sit out for 30-60 min per bone. Cooked at around 200-225 until it hit about 119. Removed it and rested, covered, until it hit about 130. A 7 pounder will hold heat well, so I'd set up your plan to have it ready up to an hour early. [p]Don't recall how long this 4 bone roast took, but I think it was about an hour per bone. In Dr. BBQ's book, he suggests cooking at 275 and indicates an 8 lb boneless roast takes about 3 hours to hit 130 internal. [p]
[p]Doing them slow helps avoid the "dart board of doneness" that bugs me.
[p]Boy, do I need to work on my website...
[ul][li] My Pre-egg Rib Roast Page with more details. [/ul]

BabyBoomBBQ

BabyBoomBBQ ,[p]Oh, yea. I go indirect for these.