Recommendations for a low and slow prime rib roast?

Welcome and congrats. Lots of threads around Christmas time you can search. Here is a pretty good one 

http://eggheadforum.com/discussion/1174053/whats-a-sure-fire-way-to-cook-a-prime-rib-and-have-success-on-my-xl/p1

@YukonRon I had previously just roasted rib roast and it came out good. But when I took to reverse searing after a low and slow, the meat was a whole new level in taste and presentation. The reverse sear might take a little longer but it is well worth it!

I would not recommend using wood to add smoke. IMO the charcoal and rub is plenty flavor enough. The smoke will overwhelm what is an excellent and expensive cut of meat. If you want smoked meat, cook a brisket. 2 cents.

agree with @pgprescott.  The meat is the star.  Usually season with salt, pepper, garlic powder and minced garlic.  I usually roll @225-250 for "roughly" 45min per lb. Pull at IT at 125 and let rest.  Open EGG up, during rest, to run up the heat. Sear each side for 1 min. knowing that you will gain roughly 7deg in IT from first pull. 

The great thing about reverse sear with a L&S is that you will have rare-med rare from edge to edge with a excellent exterior, doesn't matter the lb's of the roast.

Eggerty said:

agree with @pgprescott.  The meat is the star.  Usually season with salt, pepper, garlic powder and minced garlic.  I usually roll @225-250 for "roughly" 45min per lb. Pull at IT at 125 and let rest.  Open EGG up, during rest, to run up the heat. Sear each side for 1 min. knowing that you will gain roughly 7deg in IT from first pull. 

The great thing about reverse sear with a L&S is that you will have rare-med rare from edge to edge with a excellent exterior, doesn't matter the lb's of the roast.

Welcome - I paste the outside as noted above with a 1:1 ratio EVOO and rub. Sometimes with rosemary and oregano. Rub the paste over the meat about 1-2 hours before hitting the grill. Low temp, 250ºF, indirect, no smoke wood.
Good idea to put a grid under the setter. If it is CI, it will be smoking hot as it will get reflected heat from the setter, something between the setter and lower grid makes lifting the setter out of the egg easier. If you are doing for a larger crowd, suggest taking the bones off, makes for a super simple carve and when you tie the roast to make it round, the cook is more consistent. 1.5 to 2 hours will usually see an IT of 120-125. Does not matter how long the roast is, it is the thickness that determines the cooking time.
Suggest resting on a rack with foil tent. The rack keeps the meat off the plate and reduces the juice loss. If you sear and then serve at medium rare, for those that like it a little more well done suggest a pot of au jus on a high simmer, 180-190ºF. Give the meat a bath for a minute or two to bring it up to medium or medium well. Good luck with not only the wedding reception, but the many happy years to follow!

Skiddymarker said:

Eggerty said:

agree with @pgprescott.  The meat is the star.  Usually season with salt, pepper, garlic powder and minced garlic.  I usually roll @225-250 for "roughly" 45min per lb. Pull at IT at 125 and let rest.  Open EGG up, during rest, to run up the heat. Sear each side for 1 min. knowing that you will gain roughly 7deg in IT from first pull. 

The great thing about reverse sear with a L&S is that you will have rare-med rare from edge to edge with a excellent exterior, doesn't matter the lb's of the roast.

Welcome - I paste the outside as noted above with a 1:1 ratio EVOO and rub. Sometimes with rosemary and oregano. Rub the paste over the meat about 1-2 hours before hitting the grill. Low temp, 250ºF, indirect, no smoke wood.
Good idea to put a grid under the setter. If it is CI, it will be smoking hot as it will get reflected heat from the setter, something between the setter and lower grid makes lifting the setter out of the egg easier. If you are doing for a larger crowd, suggest taking the bones off, makes for a super simple carve and when you tie the roast to make it round, the cook is more consistent. 1.5 to 2 hours will usually see an IT of 120-125. Does not matter how long the roast is, it is the thickness that determines the cooking time.
Suggest resting on a rack with foil tent. The rack keeps the meat off the plate and reduces the juice loss. If you sear and then serve at medium rare, for those that like it a little more well done suggest a pot of au jus on a high simmer, 180-190ºF. Give the meat a bath for a minute or two to bring it up to medium or medium well. Good luck with not only the wedding reception, but the many happy years to follow!

You can get the butcher to cut the bones off and you could tie them back on for cooking purposes if you like. Many people like to roast meat with the bones on for flavor. I do agree with @Skiddymarker, that it is much easier to carve without the bones. I've cooked without the bones, with the bones, and with them tied back on, and I can take it or leave it myself. 

Here's what I did for my first one.
Hope it's helpful -
http://eggheadforum.com/discussion/1175343/nye-prime-rib-is-on

Ron, drinking while egging and posting?  You'll fit right in here!  Congrats on the egg, and the upcoming wedding.  But we want pictures of that roast!

Some of my best posts come while drinking. At least I think so at the time. 


Nice cook, glad you enjoyed it. BTW, just fill'er up with lump, you can use it next time.