What size rib roast......

Blaze

for 8 people. This is my fist attempt at one of these and I want it to be great. Any tips or info is greatly appreciated. BTW, Mad Max, excellent site. Unfortunatley I don't have a brander yet.[p]Thanks[p]Blaze

mad max beyond eggdome

Blaze,
the brander belongs to trex, not me. .. .i did a 4 boner on saturday night that served 7 with leftovers. . .if i had sliced it evenly it could have fed 8 folks very nices with a nice thick slice per person. . .. once again, i rubbed mine with olive oil, kosher salt, pepper, herbs de provence, and fresh rosemary under the fat cap. .. . seared at 500 degrees for 15 minutes, then 325 indirect over place setter till done (about 20 minutes per pound for medium rare. . .pulled it at 125 internal, let rest for 15 - 20 minutes prior to slicing. . .[p]fantastic

mad max beyond eggdome

<p />Blaze,
let me try this again

mad max beyond eggdome

<p />Blaze,
here we go. . .

mad max beyond eggdome

<p />Blaze,
and one more. . .

Jethro

mad max beyond eggdome,[p]I love prime rib, yours looked awesome! Do recall what that 4 boner (sounds like the afternoon of a teenage boy) weighed?[p]Keep em Smokin,
Jethro

mad max beyond eggdome

Jethro,
i can't remember exactly, but i want to say it weighed in around 7 - 8 pounds. . .i took a 7 boner and cut off the larger end (saved the smaller 3 boner for just my family). . .after the 500 degree sear, it went in the large at 325 for almost exactly 2 hours . . .pulled it at 125 internal and let it rest covered loosly in foil for about 15 - 20 minutes prior to carving. . .[p]its a great hunk of meat, and about the only way to screw it up is to over-cook it. . ..

ToyCollector

Blaze,[p]I did one that followed the recipe in the Big Green Egg cook book. The salt encrusted one. It was absolutely the best thing I have done yet on the Egg.

StumpBaby

Jethro,[p]We once saw a huge 5 boner...thing is..you don't wanna stare at something like that..but we was all there..standing and starin in awe.... we couldn't help it really...cause..its pants fit like a glove....[p]Ahh the life of a Stump[p]StumpBaby

mad max beyond eggdome

StumpBaby,
i can only ask. . .. what took you so long????

StumpBaby

mad max beyond eggdome,[p]You know Max...I had this whole story that just popped into my head..but I'm at work today..and busy as all get out..so I just couldn't find the time to type out a full story right now...but it's still bobbing around in there...sorta messin things up...I spect it may just come out at some point anyway..and if'n it does...I apologize up front.[p]StumpBaby

TRex

<p />Blaze,[p]Max is probably right - a 4-bone-in will likely feed 8 people. I usually feed about 4 with a 2-bone-in (pictured above). I always figure about a half pound of meat per person if I'm serving sides. A 2-bone-in is always right about 4.5 lbs - seems like a good rule is about 1.25 lbs per bone-in. One day I need to weigh the bones to see how much they add.[p]Good luck![p]TRex[p]P.S. Somebody some day is going to tell me I post this picture way too much, but hey, it is probably the prettiest thing I've ever pulled off the Egg.

Blaze

mad max beyond eggdome,
Thanks for all the info. I'm going to pick up the roast this afternoon at the local Kroger. Their on sale for $5.99 /lb so I will probably grab one for the freezer. Man I've got alot of cooking to do this week! I've got to "up" my arsenal....maybe another large, a med, a small, and a mini. :-)

ToyCollector

TRex,[p]Are those branding marks I see?

Unknown

TRex,[p]It looks like there is a JF branded on the meat. What does JF stand for? Jack Frost? Jerry Falwell?

TRex

paulH,[p]Jimmy Fallon.

TRex

ToyCollector,[p]Check out this link.[p]TRex
[ul][li]Steak brand from Williams Sonoma[/ul]

Unknown

TRex,[p]You're joshin' me. I did a search on Jimmy Fallon and found out he's an actor or somethin'.