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First Prime Rib
defurche
Posts: 22
So I order a prime rib roast from SRF. It came today and I have family coming over tomorrow night to eat. In the sink now thawing out (I didn't plan very well...hopefully thawing it in the sink will work).
Any tips or tricks to cooking the prime rib?
What some temp should it cook at? Or should I focus on grate temp?
What degree should I take it off to finish at medium-rare? I know it will climb in temp some while it rests...just not sure how much?
Suggestions on rubs?
Should I add any smoking chips?
Thanks for the help and wish me luck!
Any tips or tricks to cooking the prime rib?
What some temp should it cook at? Or should I focus on grate temp?
What degree should I take it off to finish at medium-rare? I know it will climb in temp some while it rests...just not sure how much?
Suggestions on rubs?
Should I add any smoking chips?
Thanks for the help and wish me luck!
Comments
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I will let the pros tell you how to cook it but I can promise you are in for a treat as long as you don't over cook it.Snellville, GA
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Yup-just nail the finish temp.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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Cook it low, around 200 or so. I do 185 since it is the lowest my egg can hold. This will help keep the roast edge to edge pink. Do any beef rub, I do straight S&P or English Prime Rib Rub. You can do an herb and garlic paste too. Pull it at 120-125. Only add wood if you want it. I don't typically since it's not traditionally done, but some oak would be a nice touch. Searing is up to you, but it's not necessary as you'll get a nice crust with the long cook. If you do sear, you won't need much, maybe 30 seconds per side.
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I just cooked one yesterday. I blew it and overcooked. Was shooting for 135 finish temp. I was ramping up the cook temp at the end to brown the outside a bit more and to get ready to do burgers for the kids. Mine carried over much more than I planned. Ended up in the mid 140's. Really bummed...
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
Thanks for the info guys! Keep it coming
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Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Rubbed and bringing to room temp!
Used kosher salt, crushed peppercorns, fresh garlic, fresh rosemary and fresh lemon thyme.
Waiting on the the egg to come to temp and then I'll throw it on! Can't wait! -
Direct or indirect? I don't think that was mentioned and am curious myself. Thank you to all!Auburn, Alabama
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I think most cook indirect (reverse sear) until a chosen internal temp is reached.flexfusion said:Direct or indirect? I don't think that was mentioned and am curious myself. Thank you to all!
Some (me) go with a very quick high heat sear, others like the crust without the sear.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
I am going at 350 degrees until I reach about 120 internal temp. Then I'm going to take the roast off, let it rest, then get the egg flaming hot and sear it for a minute or so on each side. I'll post more pics when I'm done.
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Also forgot to mention that I am cooking it on indirect heat.
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Thanks! Reverse sears sounds to me like unnecessary lot of work....to each his own!Auburn, Alabama
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The "search" feature on the blog is fantastic and just in the past several months the performance has dramatically increased - it's fast. Search "prime rib" and you'll be amazed at what you find. Good luck.New Albany, Ohio
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@flexfusion absolutely! This is the first prime rib that I have done so we will see how it works!
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Ok so here's the finished product...turned out fantastic!
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Very nice. Great cook.
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Like @Eggcelsior advised, try a lower temp next rip, 200 or so, no sear.defurche said:Ok so here's the finished product...turned out fantastic!
This aged PR was right around 200 for a few hours until internal of 120, using black cherry on the stickburner, no sear.
Wall to wall pink. HTH
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Did one tonight at 225 with Flameboss. Pulled it at 118, foiled and thru in the cooler with newspaper. One hour later it was at 129, so I sliced it and served! Everyone was impressed and meat was delicious!! Perfect medium rare and just how all wanted it.
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Mouthwatering, to say the least.Beef...It's what's for dinner tonight.
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@Focker that looks amazing! I will definitely cook it at lower temp next time. Thanks!
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