Prime Rib Help

Love Handles

Went out last night and bought a 10.5 lb angus prime rib. Had the bone cut from the meat and then tied back together. My first try on the egg for prime rib. I am going to serve it at Easter for the kids and grandkids. My son and I like rare, but the others will probably want medium rare to medium. Should I apply rub and let it sit till Sunday? Should I cook it low and slow? Any help will be appreciated. You guys and gals out there are great. Thanks for your help. See-Yaa

KennyG

LoveHandles,[p]That's a damn nice piece of meat and probably 5 bones! Prime on the Egg is sensational, but no need to go low and slow.[p]Rub it down the night before. DD Cowlick is my favorite. Cook at 325-350° for 12-15 minutes per pound until an internal of 130° Remove, cover with foil and let rest for at least 20 minutes before carving.[p]The center cuts will be rare and as you go toward the outside, the meat will be done more to everyone else's liking.[p]Good luck,[p]K~G

Love Handles

KennyG,
I forgot to ask,should I cook that baby direct or indirect. I have a plate setter and a grill extender available.
Thanks & See-Yaa

mad max beyond eggdome

LoveHandles,
i haven't tried prime rib in the egg yet, but for years, when doing one in the oven, i have preheated the oven to 500 degrees, put the prime rib in, then after 15 minutes lowered the temps to 325 and let it roast until done. ..seems to me about 20 minutes per pound for medium rare (with bone in). . ..the initial high heat seals the meat very nicely and its great. . .i can't imagine that this wouldn't translate just as well to the egg, but i'm sure the eggsperts will weigh in on temps/ indirect/direct etc. . . also, i always put a heavy coat of herbs de provence on the prime rib along with garlic junks and kosher salt. . .makes for a nice herb crust, and i always reserve the end slices just form me (hey, my roast, my rules). ...[p]good luck, cant' wait to hear your results. ...[p]max

KennyG

LoveHandles,[p]As usual, I always seem to forget the most important parts.
Cook indirect! I use the BGE Vrack in a throw-away alum pan and place this setup right on the main grid.[p]I envy you, I'm just reheating a ham for Easter.[p]Ken

Shelby

LoveHandles,
KennyG is right on target. I usually do mine about 350, indirect with a drip pan on the plate setter. I don't use the V-rack...usually the prime rib I do is too big for the rack, so I place directly on the grill.
The only problem with treating the egg like an oven is once the ceramics get heated up to 500*, bringing the temp down takes a long time, so you'd end up doing most of the cook at a pretty high temp.
As for seasoning...with a fine piece of meat like that, I go very simple on the seasoning and let the flavor of the meat come thru. I'd salt/pepper it only the night before. In the meantime, leave lightly covered in the bottom of the 'fridge and you'll get a little aging process too!
Let us know how it turns out...like we don't already know!

Unknown

Shelby,
gotcha on the time it takes to bring down the egg temps. . .do you worry at all then about 'sealing' in the juices on a prime rib in the egg?. . .this thread is starting to sound good, and we always have good prime rib for sale around here. . .also, are there any advantages to doing bone in vs. bone out on the egg?. . .i have always left the bone in. .. i serves my primal instinct to chew on them . . .[p]thanks[p]max