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The lil small that could prime
cazzy
Posts: 9,136
I guess it's the day of prime rib...funny how that happens. Mine is just like the rest, except mine was done on my small egg. This is actually the first I have ever done and it will definitely be a repeat. I kind of liken it to tri-tip as it can offer temperatures for all parties. Pretty easy cook too.
Thanks for the tips CenTex! Preesh bra! 
12.5 # boneless rib-eye roast
Indirect
350 straight, no sear
Oak for smoke
Finished w/ a board dressing
Just a hack that makes some $hitty BBQ....
Comments
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It looks spot on to me. Late Merry Christmas to you and your family @cazzy.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks incredibly good.
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Wow, fantastic pictures,meal looks wonderful. I hope my ribeye roast turns out as well, doing it tomorrow.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
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#12.5 on a small, good to know and looks like you got a winner there @CazzySudbury, Ontario
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Nice! Great to see you egging again. And I like that you did it on your small.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Just curious ... why'd you choose to not sear? I've been wanting to try my 1st prime rib cook.My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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Looks fantastic by the way!My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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Mainly cause I heard that many don't and Cen confirmed it w/ his tips. I like easy and not bothering with searing was pretty simple. The crust was perfect and don't think it suffered by not searing.RickyBobby said:Just curious ... why'd you choose to not sear? I've been wanting to try my 1st prime rib cook.Just a hack that makes some $hitty BBQ.... -
What temp did you pull it and how long of a rest?My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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Was this direct or Indirect time to finish
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Speechless!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Pulled at 122...was aiming for 120. Rested for about 20 minutes.RickyBobby said:What temp did you pull it and how long of a rest?Just a hack that makes some $hitty BBQ.... -
meat73 said:Was this direct or Indirect time to finish
Indirect and it took about 3 hours.Just a hack that makes some $hitty BBQ.... -
Did you notice what the temp was after the rest? Mine came up 15 degrees. I'm guessing that was because it was smaller.Keepin' It Weird in The ATX FBTX
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Yes, it was about 135. It worked out though cause I had several medium + people at the table. The edge cuts were perfect for them.The Cen-Tex Smoker said:Did you notice what the temp was after the rest? Mine came up 15 degrees. I'm guessing that was because it was smaller.I'm guessing 275 or 300 would keep the rise a lil more gradual, but i'm guessing the bark might suffer.Just a hack that makes some $hitty BBQ.... -
@cazzy -- It must have been post like this that made everyone miss you while you were gone.It'd be hard pressed to cook a better looking prime rib.Awesome!"I'm stupidest when I try to be funny"
New Orleans -
cazzy said:
Yes, it was about 135. It worked out though cause I had several medium + people at the table. The edge cuts were perfect for them.The Cen-Tex Smoker said:Did you notice what the temp was after the rest? Mine came up 15 degrees. I'm guessing that was because it was smaller.I'm guessing 275 or 300 would keep the rise a lil more gradual, but i'm guessing the bark might suffer.
I'd say you did just fineMy PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax -
Damn you can cookSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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@cazzy i dont know how often you're on the forum. I sent you a text.
Little Rock, AR
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Nailed it @cazzy I too feel that the sear is a unneeded step after a great indirect cook... The few large standing ribs I've made had a fine crust after just the roasting.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Awesome roast Caz!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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@Cazzy - that's one damn fine looking prime rib roast. I had one on the SBGE yesterday too but I don't have the fancy pics. (So I guess it didn't happen right?) Only 7.75 lbs but it wasn't as pretty to look at as yours. Great cook. Even better pics.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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minniemoh said:@Cazzy - that's one damn fine looking prime rib roast. I had one on the SBGE yesterday too but I don't have the fancy pics. (So I guess it didn't happen right?) Only 7.75 lbs but it wasn't as pretty to look at as yours. Great cook. Even better pics.
Fancy pics? I took all those with my Motorola Razr! B-)Just a hack that makes some $hitty BBQ.... -
Thanks for all the compliments folks! If you haven't done one, stop waiting and get er done. It's a very easy cook!Just a hack that makes some $hitty BBQ....
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Yes sir. That's looks tasty.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Top notch...Doing mine tomorrow..Going to mirror your cook..Thanks.Greensboro North Carolina
When in doubt Accelerate.... -
Looks great Cazzy! Merry Christmas and Happy New YearLenoir, N.C.
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