Help Please; How to cook a Prime Rib

PackerFan

Hello,[p]I am thinking about grilling a prime rib for my wife tommorrow for Mothers Day. This will be for 3 people so I am thinking a 3 pounder will do. How do you cook this on egg. I have never cooked a prime rib of any kind. We went to some freinds house a couple of weeks ago and they made some in the oven and it was awesome. Direct or Indirect? Directly on grate or in a pan? Temp? How long? I have all of the Dizzy pig rubs. Also how do you make AuJus sauce or can you buy it. Pardon my stupidity on this. [p]Thanks,
Kenny

tach18k

PackerFan, I did my last on indirect to 130 internal temp. Coated with my favorite rubs. I let it set 15 minutes and then carved away. Perfect at med-rare. Best to have a temp probe to monitor the meat. At 350 its about 20min a pound (?)

UnConundrum

PackerFan,
I season my ribs with salt, pepper, and garlic powder, and then cook at a very slow oven... like 250 or so.... A thermometer to read the internal temp. is an absolute must. Formulas for so many minutes per pound are only good for an estimate.... I too like it at about 130.[p]When you insert the thermometer, try to position it so the tip is NOT in a pocket of fat or touching bone. You want to be as centrally located as possible.[p]One of the advantages of the slow cook is that more of the cooked meat resembles the degree of doneness you want. Two roasts, same size, cooked to the same internal temperature, but one at 225-250 and one at 350 will have marked differences. The 350 might have a darker exterior, more of a carmelized effect that some people absolutely love, but that well done condition will extend further into the meat, leaving a smaller portion of pink/red meat. My son refuses to eat meat that isn't pink!!!! The 225-250 method leaves virtually all the meat pink/red (depending on finished temp) with just a thin smokering like band of brown meat on the edge.[p]225-250 also gives you more room for error... things don't happen quite as quickly. [p]One more thing, 130 internal, cooked at 350 is more like medium to me. Same 130 internal, cooked at 225-250 is closer to rare/medium rare....[p]Have fun, and let us know which method you used and how it turned out

UnConundrum

Sorry, forgot to mention.... If you have time to read, here's a great discussion on Prime Rib [p]Prim Rib

Drivr

PackerFan,
I seared mine first at 700º on all sides then dropped the egg down to 325º and cooked it indirect until it hit an internal 130º.

<IMG SRC=

Drivr

<p />Bad me [p]

Mike in MN

PackerFan,
For the aujus, I'd take some beef bones, trimmings, leftover steak bones, etc., add some water, seasoning, onions, garlic, your favorite herbs, bay leaves, maybe some beer, red wine and boil it up and reduce it down until it tastes good...strain out the chunks, and serve it over/with the meat. EZ and good. Smoked/grllied chicken bones (leftovers) also work in the concoction.[p]Mike in MN

Basselope

PackerFan,
Here is a post of miine that Chris put on the Dizzy Pig webstie.
>>Cut back the fat cap, and away from the bones. Cow lick, some fresh garlic slivers under the fat cap, and next to the bone and some resh rosemary sprigs. Tied the whole thing back together. Indirect over a water pan @ about 300 till the internal got to 125. Pulled it off, got the fire bricks off and ran the egg up to 500. Back on for about 5 minutes turning often and let it rest for about 15 minutes.
Everyone agreed that it was the best prime rib they had ever had. It was a tiny bit over done for my tastes, next time I'm gonna pull it at 115-120. >>[p]This is an adapation of the Alton Brown method for doing prime rib.[p][p]

HighMedLow

PackerFan, These prior posts are great ! All are good advice/information.[p] [p]I also make yourkshire pudding from the drippings (it's not pudding, it is bread like).[p]HML