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prime plan

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henapple
henapple Posts: 16,025
in EggHead Forum
5lb. Start at 2:30...finish around 5. 250 indirect. Mustard/shire rub. Can't decide between K salt and pepper or some chop house rub someone gave me. Cut of cap and tie on?
Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Duganboy
    Duganboy Posts: 1,118
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    Assume you are talking about a prime rib roast, if so then just a simple seasoning like the S&P or maybe a Montreal type seasoning.

    I think the main thing with a cut this good is to just not get in the way of the fabulous flavor of the meat.
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  • lousubcap
    lousubcap Posts: 32,341
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    Your cook temp and time are right with what I see (250*F indirect around 25 mins/#).  I'm a fan of simple with prime rib-kosher salt and fresh ground pepper.  If getting out to the wild side I may rub with some rosemary but that's it-the beef will set the table.  WRT the cap-personal preference. Enjoy!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • henapple
    henapple Posts: 16,025
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    I'll go kosher and fresh pepper. I hate to try a new rub on a $55 prime roast.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple
    henapple Posts: 16,025
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    Pan with water under it?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lousubcap
    lousubcap Posts: 32,341
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    No need for the pan with water-but if you want to use the drippings for a sauce/gravy then go ahead-the meat doesn't need it but the knock-on tastes great.  But do use a pan or foil on the heat deflector (platesetter?) just for ease of cleanliness if nothing else.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • henapple
    henapple Posts: 16,025
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    Wasn't sure if a dry pan would hurt it.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple
    henapple Posts: 16,025
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    One more question...yeah, right. I'm thinking 135 finish temp. So, take off around 115-120, crank up to 500 to 125, let rest for 30?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lousubcap
    lousubcap Posts: 32,341
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    I don't do the finish sear so the following is offered with that disclaimer-the finish temp is your choice-but without the sear expect the roast to rise 7-10*F while resting (tented but not wrapped in foil).  The sear shouldn't really drive the finish temp but what do I know...Enjoy!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I think I would pull it at about 125 and just let it rest for 20-30 minutes and let the egg heat up, then throw it back on for just a short time to get a crust.  You can throw it on direct but that can be a little scary because of the fatty flare up.   Chris @NibbleMeThis has a great write up:


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Apparently Chris disagrees with me that he has a great write up!  :P. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • henapple
    henapple Posts: 16,025
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    The roast came out great. The mustard/shire rub with the s&p really gave a nice crust. I took it off at 110-115 then let it rest, uncovered for about 15 while the egg heated. Put it back on till I hit 130, pulled it, covered and let sit while I showered. The temp didn't rise on the last resting which left me a little more rare than I expected but now I know. Really good beef...

    Thanks for the help.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Glad it came out tasty, henapple.  It's hard to predict where the final temp will be after a reverse sear and a big chunk of meat like a standing rib roast.  I sear sometimes, but the inside of the roast is the best part, so mostly I shoot for a perfect rare.
    ______________________________________________
    I love lamp..
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Glad to hear it came out well...I mean rare...I mean good!  Better too rare than too done!  I'm looking forward to smoking a few of these during the holiday season. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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