Suggestions? 5.5lb primerib roast & cowlick

Unknown

I've got a bone in roast and was hoping to get some suggestions on set up and temp. Already have the Cowlick so I'm ahead of the game. Was hoping to do it direct about 325.
Kenny

WessB

Hatch, aka. Kenny,
Not exactly what your looking for, but you can see a picumentary of how I did one indirect on a small egg in my "cooks" section of my website..HTH
[ul][li]WessB`s[/ul]

Unknown

Hatch, aka. Kenny, I agree with the indirect, it will take long enough to finish so that you will have a nice bark, and then too you may want to sear at a higher temp and remove from egg and lower the temp for the rest of the cook. One other thing I would do is to cut the bone off and tie it back on so you don't have to go gouching on that sucker uneccessarily when that sucker is ready.

Unknown

Hatch, aka. Kenny,[p]I just did one on the egg last weekend using Alton Brown's method. Cook it very slow ( 200 deg ) and then sear it at the end of the cook. This method is also recommended by Shirley Corriher, an author and food scientist with the University of Georgia.[p]I put the roast on a raised grid with an aluminum foil drip pan under it and maintained a dome temp of about 230 degrees. When the roast hit 130 internal, I put it in a 500 degree preheated oven for 15 minutes to sear it. I prefer the dry heat of the oven to do this instead of using the egg. This roast was unbelievably good![p]Regards,
Chuck Lane

mad max beyond eggdome

Hatch, aka. Kenny,
i do bone in prime rib all the time. .. .i rub mine with kosher salt and herbs de provence, but cowlick is also a great choice. . ..[p]i set my egg up indirect, grid over inverted plate setter. . .get temp to 500 degrees. ..put the roast directly on the grid bones down (you don;t need a pan). . .immediately close down the vents to get to 325 degrees (the time spent between putting the roast on and getting to 325 will get you a nice sear). . .then let roast at 325 till done. . .about 15 minutes per pound for medium rare. . .you should pull it when internal temps are still about 5 degrees below what you want it at, as temps will conintue to rise after pulling. ..let rest for about 15 minutes before carving. . .[p]if you have two eggs, set one up direct at 500, the other inderect at 325. . sear the roast in the 500 degree egg for 15 minutes, then move it to the 325 egg to roast till done. . .[p]you won';t be sorry either way. ..

Hatch

WessB,
Thanks all for the help everyone, looks like the majority would go indirect. Think I'll do the same, such a big piece I would hate to ruin it. Nature Boy and I did one for lunch in Annapolis direct but it was much smaller.
Thanks again.
Kenny

tach18k

Hatch, aka. Kenny,
Must have been prime rib weekend, I did 2 5.5 last weekend, indirect at 120 or so I raised it to 650 and let it go till 130 and then pulled it, rested about 20 minutes. Great food. I also cut it large garlic in the fat cap