Prime Rib Question. . .

Washog

I was going to use the TRex method for cooking, and I think I'll go with olive oil, salt and pepper for seasoning. My question is, what is the best way to apply the seasoning and do I need to season the meat today or just season before cooking in the morning?

mad max beyond eggdome

Washog,
season it in the morning pretty heavy all over. . you can even cut slits in the fat on top and stick garlic cloves in there, or i like to put a heafty layer of herbs de provence on mine (whatever suits your tastes). . .question though, when you say 'trex' method what temps do you plan on dwelling at??. . . if this is a large roast, i don't think you want to dwell at 400 degrees. . . you definitely want to sear and then roast, but i would recommend the following (all of this in my most of humble of opinions, and which you will certainly here different from others. . .[p]i set my egg up with an inverted plate setter and raised grill (no drip pan, only foil over the plate setter). . .get egg cranking along right at 500 degrees. . .put the roast on bones down on the grid, and as soon as you put the roast on, shut the vents down enough to head towards a roasting temp of 325 degrees dome temp. . .this will take about 20 minutes or so. . .then let the meat roast at 325 until 125 internal. ..you will have nice crust on the outside and beautiful medium rare inside after letting the meat rest for 15 -20 minutes before slicing. ...

tach18k

Washog,
I just did a large two bone prime rib last sunday. The butcher had already cut the fat cap and cut the bones off, then rewraped it. I put garlic slices and put them between the meat and bones and made slits in the top section below the fat cap. Then I rubbed it in a garlic/pepper rub. I also Egged it with 3 pork baby back racks. when the prime rib hit 129 I took roast out and wraped the ribs in foil for 20 minutes. Put it all out for eating. Everything was perfect! the prime rib was a perfect rare 140 degree's. the ribs were firm but tender, no mush. the ribs were coated with deli mustar. the roast's color was the same edge to edge. Oh yes one more thing. I did wrap the sides of the roast for the first 2 hours of cooking in foil to keep the sides from cooking too fast.

tach18k

One more thing again.. The temp was 350 and I the Egg was set up with a plate setter legs up with a drip pan below a wire grid.

TRex

Washog,[p]See my thread below for a link to how I do prime rib roasts.[p]TRex
[ul][li]Thread below[/ul]