Sunday's Prime Rib

Gandolf

I did a 7 pound three bone in Prime Rib on Sunday using "Kevi's King of Roasts" method that was in QBabe's post a few days ago. Kept dome temperature between 225 and 260 until reached an internal temperature of 133. I needed a little extra "rest" time because some of the guests were late. I had asked how to keep temp for an hour or so and got some great advice. However, I just covered with foil and let it rest for about 45 or 50 minutes and that worked fine. Threw on some baking potatos with about 2 hours left, corn on the cob, salad, and of course a Dewar's appitizer! This was my third prime rib, and was by FAR, the best. I had done the others at about 350, but this slower method is much better. Thanks for all your help!

TRex

Gandolf,[p]Did you do it direct or indirect?[p]TRex

stike

Gandolf,
how long did it take overall?

QBabe

Gandolf,[p]Glad to hear it turned out well! That is one fine recipe from Stogie.....[p]QBabe
:~)

Babyray

QBabe,
Been away for a few days. Please tell me how to get this fine prime rib recipe? Thanks. [p]Ray Price

Unknown

Babyray,
Here's the link. [p]rj
[ul][li]Prime Rib[/ul]

Gandolf

Gandolf,
Yeah, QBabe, it sure is! By far the best I've ever had. I did it indirect using the plate setter with legs up, drip pan, then v-rack, then Prime Rib. Cooked for 4 1/2 hours to 133, then let rest for 45 or 50 minutes. Incredible!