prime rib advice needed

Unknown

From what I have read, I need to cook at 350 on a v rack with drip pan. Should I use my heat deflector(thing with 3 legs) also? As if it were a butt.[p]I have a 7-8 lb boneless piece of meat. How long should I allow? I read 15 minutes per lb somewhere.[p]Should meat come off at 120 for medium rare?[p]Thanks for any help.

Nature Boy

Howdy eggular,
While 350 in a v-rack over a drip pan will definitely work for you, I have found a much better roast to be had cooking the entire time direct over the coals. [p]My team mate Hatch cooked one this past weekend, very similar to what you describe. A few minutes per side with Eggular temps to sear, then rest for a few minutes on a plate and close your vents. Get the egg down a bit (temp is not crutical, but you want to chill out the raging fire a bit). I think Kenny waited 5 minutes, and the fire was tame enough where he could roast without continuing the searing process. Put it back on the egg, off to the side so the hottest coals are on the other side. Crack the vents to maintain 300-350, then roast until done...Flipping every 20-30 minutes.. I think Kenny hit about 130, and it was a nice pink after the rest. Rarer than gravitate toward 120-125. I think his roasting temp was around 300 direct. [p]You get a much nicer and more flavorful crust cooking direct, IMO. As far as timing, I don't recall exactly, but I think Kenny's took about 2 hours total.[p]Beers to you, and happy egging
Chris

Unknown

Nature Boy,[p]thanks for the advice. someone else told me to coat the meat in kosher salt to give that good crust. did you do that even when searing at a high temp?[p]eggular

mad max beyond eggdome

eggular,

i do mine inderect, on the grid over inverted plate setter (feet pointed up)... you get no real drippings (only grease) from a prime rib roast, so a drip pan really isn't necessary. . ..[p]i coat mine in kosher salt and herbs de provence. ...i do a lot like what nature boy described. . .i get the egg at 500 degrees dome temp. . .put the roast on the grid. .. immediately shut the vents down till temp reaches 350 degrees, then let roast approximately 15 minutes per pound for medium rare (pull at 125, let rest for 15 minutes, temp will continue to rise during the rest). .. w/ the plate setter, and starting at 500 degrees, you'll get a nice sear, but you don't have to worry about turning the roast, just set it and forget it. . .

Nature Boy

eggular,
Yeah, you could use kosher salt and fresh ground pepper. We use our Cow Lick rub on beef, and it always works real nice. Main thing is not to use sugar when searing at eggular temps.[p]Have fun!
Chris

thirdeye

eggular,
There are several posts in the 2004 archive for Oct 22 thru Oct 26 and plenty if you search for prime rib or standing rib roast.

Car Wash Mike

eggular,[p]
The only thing I might add, try to get a bone-in and have the meat cutter remove the bone and rety for cooking. I think a bone-in adds more flavor.[p]CWM

Unknown

mad max beyond eggdome,
highly recommend this recipe, I did my first standing rib roast this way a couple of weeks ago and it was WONDERFUL!

mad max beyond eggdome

espnga,
glad you liked it. ..i've had great results everytime i've done it this way. .one thing i do now, because i can with two eggs. . .i set up my small egg at 500 degrees with direct grid, the large egg at 350 with grid over inverted plate setter. . .i go ahead and put the roast in the small egg for 15 minutes to sear (i don't turn it, i just leave it in there), then move it over to the large to roast. . .result it basically the same, fantastic. . .