Bone-in Prime Rib - How do I cook the whole thing?

egginator

I'm in charge of the prime rib for new years for about 20-30 adults. I'm scoping out a Costco Bone in (Choice or better) rib and think I need the whole rack to feed everyone. I only have one large egg and have never cooked a rib this big. I'll be in and out, so I think I have to go 250 indirect and run up the temp to 500 in the end. [p]My question is, how is this monster going to fit on my egg? Should I cut it in two and go vertical? Can I even do this much beef on the egg at one time? Would going boneless make any difference?[p]Thanks,[p]Ed

Car Wash Mike

Egginator,
I know for a fact you won't please everyone. To many people won't eat medium rare, which is the way prime should be served. Some are going to want well done. You have not given a lb size. Going boneless will give you less flavor.[p]Mike

egginator

Car Wash Mike,
I was planning to do the whole rack - about 18 lbs? [p]They're getting it rare to med rare if they like it or not. If they like prime rib more cooked than that then they'll have to go to outback or something.[p]Mostly my question is can I fit that much cow on the egg?[p]Ed

Car Wash Mike

Egginator,
I don't think so.
Mike

egginator

Car Wash Mike,
You think I could cut it in half and basically do two side by side?

egginator

Egginator,
That would give me 4 end cuts for those that prefer their meat a little more done.

Car Wash Mike

Egginator,
You are going to have to cut it up. Go vertical.
Mike

Rick's Tropical Delight

<p />Egginator,
i had the same problem awhile back... two export ribs and two eggs, a medium and a large. cut the roasts in half and stand them up like this.......... three pieces in the large and one in the medium[p][p]

egginator

Rick's Tropical Delight,
Sweet. That's what I wanted to see. Thanks. [p]Ed

JimF

Egginator,
I am thinking of Prime Rib for Christmas Eve. How long per pound do you cook it for Med Rare? I am trying to figure how to get everything done at the same time. You got any special receipes for it?[p]Thanks,
Jim

ranger ray

Egginator,
i like the way you think! lol

egginator

JimF,
I was planning on a 250 indirect cook with a 500 degree indirect elevated temp to get some crust. Haven't figured out the details yet, but was looking at a couple of these sites.[p]Mad Max via the naked whiz's site:
http://www.nakedwhiz.com/madmaxprimerib.htm[p]I haven't looked here, but there's probably something in wise one's cookbook:
http://www.nakedwhiz.com/cookbooks.htm[p]Ed

[ul][li]Thirdeye's site[/ul]

JohnnyH

Rick's Tropical Delight,[p]Do you have a recipie/technique for your cook. I want that on my table this Christmas eve.[p]John

Rick's Tropical Delight

<p />johnnyh,
i pretty much followed the mad max prime rib recipe hosted by naked whiz... see the link below.[p]i cut off the bones and tied them back on for the cook, then took off the bones prior to carving and threw them back on for 1:30 and they were unfarkinbelievable![p][p][p]
[ul][li]mad max prime rib[/ul]

JohnnyH

Rick's Tropical Delight,[p]Thanks much. You can disregard my email to you. I didnt see your reply on here and thought the thread may get buried. [p]John