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Mad Max Prime rib method or playing with Fire and smoke method?

Powak
Powak Posts: 1,412
in EggHead Forum
Making a 5 bone 13# rib roast for Xmas eve. Between these two methods, what would be the way to go for a roast this size?

1)  http://www.nakedwhiz.com/madmaxprimerib.htm

or

2)
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html?m=1





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Comments

  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    edited December 2016
    I would say pick one and don't look back

    it's all good

    just remember. It is a simple roast. No more difficult than roasting a chicken. 

    Aside from that it is just whatever spices and adjuncts you toss on it
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  • lousubcap
    lousubcap Posts: 36,770
    All I will offer is "your choice."  Plenty of active threads about methods to cook a prime rib so it becomes a matter of preference.  Pick one and go-remember the outcome and change up as you see fit the next time.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Little Steven
    Little Steven Posts: 28,817
    Don't know if I ever red Thirdeye's method but having the respect I do I would bet it's low and slow. Go for it.

    Steve 

    Caledon, ON

     

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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    surprising number of people don't think roasting can be done at low temps


    Vast majority of prime rib served is slow roasted, i'd wager
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  • lousubcap
    lousubcap Posts: 36,770
    I am sure a good bit of the cook angst is the buy-in cost.  Like many who have reasonably sorted out the brisket cook and then decide to cook one from SRF or some other high end cut.  Gotta separate the wallet from the protein, sit back, relax, realize the process is the same, enjoy the cook and especially the results.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Little Steven
    Little Steven Posts: 28,817
    lousubcap said:
    I am sure a good bit of the cook angst is the buy-in cost.  Like many who have reasonably sorted out the brisket cook and then decide to cook one from SRF or some other high end cut.  Gotta separate the wallet from the protein, sit back, relax, realize the process is the same, enjoy the cook and especially the results.  FWIW-

    Good point Lou. I generally buy the equivalent of choice with rib roasts. Prime or waygu/Kobe would cook up perfectly on my engine block

    Steve 

    Caledon, ON

     

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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    edited December 2016
    Choice here too. Partly because of limited access to prime and partly because dry aged choice is better than regular prime (in my useless opinion)
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  • lousubcap
    lousubcap Posts: 36,770
    @Little_Steven - All good but how many cylinders on that block?  Even heating is what you need so a short block could be a challenge.  ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    Steven has a 12 cylinder Maybach. 
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  • Powak
    Powak Posts: 1,412
    Would you recommend putting the spices on the meat the night before or before the cook?
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    doesn't matter.

    don't overthink.

    hard to screw up this cook.
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  • Powak
    Powak Posts: 1,412
    JustineCaseyFeldown said:
    doesn't matter.

    don't overthink.

    hard to screw up this cook.
    Killer! Sounds good to me!
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  • FATC1TY
    FATC1TY Posts: 888
    Pick one and go. It's a rib roast, the easiest thing to cook just about..

    Not picking on the OP, but I've been around here lurking for years, and even posting, but I feel like THIS year has been like a blow up of prime rib questions. Ultimately has to do with plunking down the coin for a roast, a whole sub primal and cutting down, or trying to do it up and being worried about messing up.

    You simply could use salt, beef, and a good thermometer with your roast on the egg and smash it. Cook to temp-
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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