Help with a Prime Rib

BillyT

I am planning to cook a prime rib tonight on my Egg. How should I cook the Prime?[p]Dome temp.
Time
Rub
Direct vs Indirect
Drip pan
V Rack
Internal temp.[p]As you can see, I need facts, figures, details, help of every conceivable kind.[p]Trusting the Forum, I remain,[p]BillyT

Nature Boy

BillyT,
Many different ways to cook, all involve higher temps. I did mine at 400 indirect. Rubbed with a simple rub Elder posted (not sure if it is the recipe section), but it is very simple Thyme/salt/pepper.[p]Some do it direct at 400-500, but I used a drip pan and V-rack. Internal temp, I can't remember exactly. 135 I think for medium rare. Make sure polder is in the very center. Someone else will chime in with internal temp I am sure.[p]Doesn't get much better. [p]Good luck. Let us know what you do.[p]NB

Gfw

<p />BillyT, as per NB, everone has there own method. The one in the picture was done from Earl's "Christmas Prime Rib" recipe. I really thing that they all work. Good luck![p]
[ul][li]Christmas Prime Rib[/ul]

Unknown

BillyT, I did a 3-rib, 9-pound roast last weekend, with a lot of help from my fellow Egg'ers (see thread below dated 2/19). Took a little of everyone's advice--I did use RotoRub but very lightly, and used fresh lump to assure that I didn't smoke it (Char-Woody is right that you don't want to overwhelm the meat flavor, which is why you bought the darn thing!). I seared it on three sides and turned it bone-side down without a drip pan. Temp varied 350-400, which in retrospect was too high--next time I'll use 300. Only surprise was how fast it cooked--I estimated at least three hours, but it hit 135 internal in just over two. Since my guests weren't here yet, I just locked up the BGE and let it rest, checking every five minutes to make sure it didn't get above 135. Let it sit on the board 15 minutes--it was delicious!! Caught one guest gnawing on one of the bones after dinner!!

Nature Boy

Gfw,
You are developing quite an impressive egging portfolio. Seems like you have tried just about everything, and have the pictures and recipes to boot. [p]What, I guess you are at the 5 month mark??? You bad![p]NB

Gfw

NB, the last several months have been great and the knowledge that I have learned from you and other Forum members is greatly appreciated. Before I got the BGE, I used to put it on old gassy and when it looked done - think that I had done a great job. With the BGE it has become a hobby rather than a task.[p]I just finished my 6th bag of official BGE lump yesterday. There is a real myth that the BGE doesn't use much coal! [p]

Nature Boy

Gfw,
I'm witchya. I find myself looking for any reason I can to cook right now. Someone having a party?? Hmmm. Maybe I can cook something up. [p]Hmmm. Mom and Dad coming to visit. What can I cook.
Hmmm. Tim M is coming by on his Harley. Maybe some ribs or a lunchtime chunk-o-chest.
Hmmmm. MikeO is swinging by. How bout some steaks.
Hmmm. Eggfest around the corner. What can I cook!![p]Sure is fun
Seeya
NB

Char-Woody

Jim in Belleville, You said it all in a "egg shell" :-)
C~W[p]

Teslamania

Gfw,[p]The egg uses a lot of lump when cooking indirect. How much of your cooking has been indirect? I think that I have gone through three our four bags of lump since July.

Grumpa

Teslamania,[p]Actually that is not bad at all. Just think how much Kingsford you would have used for the same amount of time and cooking. At least we can re-use the leftovers with lump, not something I was fond of with the brickettes.

Nature Boy

Teslamania,
I was wondering the same thing. I am easily over 50 pounds a month, and although I do a lot of egging, Gfw aint just dabblin, he is doin some serious cookin.[p]Maybe some of it is the fact that he cooks on a medium. But I guess that wouldn't make a major difference.

Gfw

Teslamania, actually just kidding - I use the BGE a minimum of 4 nights every week and on some weekends it is on almost constantly - I guess the way to conserve on the coal would be to cook less - but that just wouldn't be a much fun.

Gfw

Nature Boy, one of these days we'll all get together for a cold one and discuss the finer points of the "Q" - unfortunately there is just no way of making EggFes2000 this year.

Teslamania

Nature Boy,[p]That's a lot of cooking! I guess lunch and dinner for you on the egg most days. What type of lump are you using now a days? [p]BTW, do you shop at Costco or Sams? Is there much of a difference? I shop at Costco infrequently, and last weekend I did a bunch of baby backs indirect (over a drip pan on an inverted V rack) for two hours - they were great!

Unknown

Jim in Belleville,
try this one

---

after searing, cook at 250 until internal temp is 115. Then turn down to 150 and let it idle for as long as you want---the longer (couple of hours) the juicier it gets

---

got this one from the friendly folks down at Charthouse. Works greata-and comes out rare. For meduium, cook at 25o until temp gets to 125 and the rest is the same.[p]Tim

Teslamania

Bob,[p]I agree. Lots of Kingford and lots of ash. I never could use the left over briquettes - on my one touch weber, the bottom vent thing-a-ma-jig broke so all my kingsford would burn up. [p]On Ray's forum today, there are posts about adapting the minion method to the kettle, with great results and long burn times low and slow - go figure. There might be a use for my kettle after all - I might try it and see. (I'll have to cover up the bottom vents!)

Nature Boy

Teslamania,
Never been to Sam's. Costco's meat department has replaced the tool store in my book. I love that place. But don't get a brisket there. They trim off all the fat, even on the whole ones they have in the back. Who knows why. Everything else is top notch. You have to ask, but they have 2-packs (you know Costco) of boston butts. They were primo quality. There tri-tip steaks also stand out.[p]I was using the lump from the True Value store, but got a few funky bags, so I went by BBQ's galore, and they had the big orange bags of Royal Oak. 12 bucks for 20 pounds, but the last 4 bags of it have been sweet. Lots of big pieces. Very little dust. Burns nicely. I swear I got a whiff of hickory when I was cooking Cat's babybacks last night.[p]Still haven't tried that place you found in Landover. Have you?? I think it was called Surefire Distributors or something like that.[p]Burnin Lump.
Chris

Teslamania

Nature Boy,[p]Didn't see the boston butts. I will have to look again - gotta make up a reason to go out there today! Didn't see tri tips yet. And yes, those briskets looked bare. Where do you get your briskets? BTW, if you want to try brisket, did you think about red hot and blue? I haven't eaten ribs there since I have been using the Egg, but I remember that they do have brisket. [p]I have been using lump from True Value and BGE lump from BBQ galore. Next time you are at BBQ galore, look for John Henry's Pecan Rub. Nice stuff. [p]I saw your name down to buy one of the eggs at Eggfest 2000. You will have quite a collection to cook on.

Nature Boy

Teslamania,
You have to ask the butcher for the butts. They are in the back. While you have his attention, ask him what else they have that they don't display.[p]Chunk-o-chests I have gotten at Giant or Safeway. I ask the butcher to show me the packer-trimmed briskets. Ask to see several if possible.[p]As far as the eggfest egg, it is for a buddy of mine who came to my triple butt party last year. He said he can't stop thinking about how good it was. Gotta have one fer himself.[p]Well, better go make that French bread dough.
NB

Unknown

tim, sounds great, I'll try it. My mistake was to use the BGE to sear it, and then couldn't get the temp down to where I wanted--getting down to 250 would even be harded. So, I'll take Char-Woody's advice and sear it on another grill. I've only used my $900 Grillery one since I got my Egg two years ago!!

Earl

Gfw,

Thanks for the acknowledgment, I have been sitting on the side reading all the new posts. Nice to see all the new
Eggers on board. I am about to put on a brisket for a
low cook & I have loads of family coming for dinner tomorrow for some of the best ribeye steaks they have tasted . By the way, don't count us out for D.C Eggfest just yet.[p] Earl

BillyT

GFW, Thanks for the help. Just finished the Prime Rib using Earl's Chistmas recipie you sent, it was fantastic! I'm an object of much adoration, affection and appreciation. Thanks to everyone else who responded.[p]BillyT

Gfw

BillyT, thanks for the followup and I'm glad that the results were satisfying - you have now learned the 1st rule of great cooking on the BGE - if in doubt, proceed directly to the BGE Forum and ask for help. Have a great day!