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Prime rib question

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golfandgrill
golfandgrill Posts: 198
in EggHead Forum
 I just ordered a 10 # prime rib roast to be ready on Sunday, cooking on Monday. Have a few questions about set up and cook.

Was thinking 250 indirect on a V-rack, till IT of 135ish....

Any other better suggestions, or tips? How much time should I allow?

Thanks -Adam
Fighting Sioux Hockey
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  • hapster
    hapster Posts: 7,503
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    Only have done one boneless before. I'd go 350 indirect till 135
    MSV Chill Spot
    Chester County, PA

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  • 4Runner
    4Runner Posts: 2,948
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    Reverse sear works well. I've gone from 250 to 325 and in between. All about the same so I just adjust temp based on my estimated target cooking time. Enjoy!
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Tjcoley
    Tjcoley Posts: 3,551
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    Doing one Sunday. Planning 275 indirect to 115' then rest while Egg heats up to 500 plus, then a reverse sear for a minute or two per side. One of my favorite cooks.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • lousubcap
    lousubcap Posts: 32,347
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    The following may be about the best prime rib and BGE info site going-you will exposed to all you need:

    http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

    beyond that tutorial-you can choose to reverse sear or other options.  Enjoy the cook-as long as you hit the finish-line temp all is well.

    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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  • jeroldharter
    jeroldharter Posts: 556
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    I did this exact cook at Christmas. Based on advice here it turned out very well. I did a reverse sear. I set out the meat for at least an hour before cooking and gave it a heavy rub.

    I cooked it at ~250 until internal temp of 105. That seemed low but it works. Then I removed the meat onto a platter tented with foil and put indoors. I cranked up the Egg to >450. Then I put the meat back on for some direct searing, just a couple of minutes per side to get a crust. After resting in foil for at least 15 minutes, the internal temp reached 130-135 and it was perfect.
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  • cookinfun
    cookinfun Posts: 129
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    Hey, Jerold.. Am doing a four bone prime rib this weekend.  I usually cook low/slow, indirect to internal of +/- 120, then finish direct to 127internal, then rest... approx.  I think I'll try your 105F, then crank it up and sear longer.  I think the bark will be better using your temp...thanks.
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
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  • Skiddymarker
    Skiddymarker Posts: 8,522
    edited May 2013
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    Reverse sear like TJ mentions above. Key is use a rub paste. It draws some of the surface fat and provides a nice crust for the sear. Don't sear too hot, it is not a steak it is a roast. I prefer bone off, tie the roast to create a more circular, even cooking chunk of meat. Remember a 2 rib size cooks just as fast as a 4 rib size - it is the thickness of the meat not the length. 
    No V rack needed, right on the felt level indirect grid. Use a drip pan, although you will not get much drip, but makes for a faster cleanup. 
    Good luck!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Little Steven
    Little Steven Posts: 28,817
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    Don't know what the v rack would do. Just make sure that you have a drip pan with some spacers under it to capture the semi liquid gold.

    Steve 

    Caledon, ON

     

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  • weredaone
    weredaone Posts: 53
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    jeroldharter said:
    I did this exact cook at Christmas. Based on advice here it turned out very well. I did a reverse sear. I set out the meat for at least an hour before cooking and gave it a heavy rub.

    I cooked it at ~250 until internal temp of 105. That seemed low but it works. Then I removed the meat onto a platter tented with foil and put indoors. I cranked up the Egg to >450. Then I put the meat back on for some direct searing, just a couple of minutes per side to get a crust. After resting in foil for at least 15 minutes, the internal temp reached 130-135 and it was perfect.

    I am doing this for my daughters birthday monday, how long a cook should I plan on?
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  • Alton
    Alton Posts: 509
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    Reverse sear works incredibly well
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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