Whole Prime Rib and no Plate Setter

Coach Egghead · December 2016

My new mother-in-law has just run out and bought an entire bone-in rib roast. My question is how big should I cut it for my large BGE? Also, recommendations for cooking it without a plate setter- mine broke on me in the moving process.

Image: https://us.v-cdn.net/5017260/uploads/editor/fi/poglpd7a5k5b.jpg

Jupiter Jim · December 2016

This will help you a lot.

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

nolaegghead · December 2016

You need to rig up some heat shield or you're better off cooking it in the oven.

Obviously you're limited by the size of your large BGE, but you can cook only what you need.

Coach Egghead · December 2016

Thanks guys, I think I'm going the raised direct heat route, off of fire and smoke, I may use my pizza stone below or a pan to offset the heat

Texag06ish · December 2016

Pizza stone should work. I use a pizza stone from CGS as my platesetter.

anton · December 2016

Use the pizza stone as indirect shield for sure.

MJG · December 2016

Pretty cool MIL. Mine always showed up empty handed.

Wolfpack · December 2016

Yes need indirect setup or the outside will be burned before middle cooks. If you can't go indirect I'm with Nola- go with the oven. The oven will turn out an amazing rib roast too.

Coach Egghead · December 2016

Found this link: https://winnipeggheads.com/2013/02/18/how-to-make-a-home-made-raised-grid-for-a-large-big-green-egg/

going to build that with a pizza stone underneath, I'll let you know how it turns out
hopefully santa brings me a new plate setter for xmas

herbu · December 2016

Jupiter Jim said:

This will help you a lot.
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html

OK. I'll rephrase my question from another thread.

Everybody seems to like, and even refer people to thirdeye's "Playing with fire and smoke". In that, he refers to doing a whole ribeye raised direct. He even says, "the fats dripping into the coals during the cook add a great old-time flavor".

Yet you poo poo the idea here. @nolaegghead even says, "You need to rig up some heat shield or you're better off cooking it in the oven."

What gives?

nolaegghead · December 2016

Well, I stand corrected.

nolaegghead · December 2016

Prime rib, if you like it R to MR, you probably want it cooked that way from edge to edge. As is true for any roast that's cooked to this level of doneness, a lower roasting temperature allows the meat to heat up and cook evenly. A hot cook will create a gradient - well done the first centimeter, medium well the next, medium, etc with the center of the meat at MR or R. Of varying degrees.

Obviously raised direct is going to have a hot side receiving radiant heat and a shadow side that's indirect. So you're going to have to turn it like a rotisserie.

herbu · December 2016

nolaegghead said:

Well, I stand corrected.

You're sweet, but it's a serious question, (to me). Having done over a thousand rib roasts, (I think that was you), I value your experience. Have you had bad ones trying raised direct? I'd really like to hear a little more about how you concluded it was a really bad idea. Thanks.

bgebrent · December 2016

Go with an indirect set up. Roast the roast.

herbu · December 2016

nolaegghead said:

Prime rib, if you like it R to MR, you probably want it cooked that way from edge to edge. As is true for any roast that's cooked to this level of doneness, a lower roasting temperature allows the meat to heat up and cook evenly. A hot cook will create a gradient - well done the first centimeter, medium well the next, medium, etc with the center of the meat at MR or R. Of varying degrees.

Obviously raised direct is going to have a hot side receiving radiant heat and a shadow side that's indirect. So you're going to have to turn it like a rotisserie.

OK. I see. (I think you sent this a millisecond before I hit the button.) That makes good sense. You're right about liking it edge to edge. I appreciate your explanation.

Eggcelsior · December 2016

herbu said:

nolaegghead said:

Well, I stand corrected.

You're sweet, but it's a serious question, (to me). Having done over a thousand rib roasts, (I think that was you), I value your experience. Have you had bad ones trying raised direct? I'd really like to hear a little more about how you concluded it was a really bad idea. Thanks.

As he has stated, he worked in a restaurant in high school and college and Prime Rib was the highlight item. They were done in a 200 degree oven.

Foghorn · December 2016

@herbu, what size egg do you have? On my XL, I could easily light the fire on one side (or in the back) and put the roast on the opposite side of the grill - and raise it to minimize the direct radiant heat. That and some frequent turning has allowed me to cook some roasts without a heat blocker with great results.

nolaegghead · December 2016

I was a cook in a steak and seafood restaurant called Pelican's Wharf for 5 years back in the early to mid '80s. I was in HS and college at the time. I wouldn't call myself an expert (not a trained chef) but experienced. I would throw between 50 and 150 pounds (depending on the day) of standing rib roasts in the oven. And I carved and served them later in the day.

I've learned a lot more on this forum than I did in the restaurant business. In that business - you learn how to do it, not why.

herbu · December 2016

Foghorn said:

@herbu, what size egg do you have? On my XL, I could easily light the fire on one side (or in the back) and put the roast on the opposite side of the grill - and raise it to minimize the direct radiant heat. That and some frequent turning has allowed me to cook some roasts without a heat blocker with great results.

@Foghorn , I also have an XL. I reckon I could do that, but it would miss the grease dripping on the coals. I think that's where the added flavor comes from. I may try the setup for extra height from thirdeye w/ the Woo and BGE Extended Grate, and the experience from @nolaegghead to turn the beast every 30 minutes or so.

Will certainly be more trouble, but I do like that fat dripping on the coals.

JustineCaseyFeldown · December 2016

pretty sure (IIRC) that thirdeye's raised direct method is bone down. so not too critical w/r/t rotating it rotisserie style.

fishlessman does pork butt raised direct, and that is a much longer cook.

he uses much less lump, so the distance to the fire is even more than it would be just typically raised. he's raising the meat AND lowering the fire.

i like indirect for drippings though.

Whole Prime Rib and no Plate Setter

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