consolidate rib roast questions and answers FAQs

mad max beyond eggdome · December 2006

[p]i'm seeing a whole lot of posts here concerning rib roasts. ..and a whole lot of nervousness on the part of first timers. . .questions about size, what to put on em, how to cook, em, etc. .. .i'm gonna try to lay out a consolidated list of tips answerss, etc.. .. [p]first and formost. . .prime rib may be one of the MOST FORGIVING pieces of cow you can cook on your egg. .. almost any method works with great results, almost any treatment works with great results .. .ABOUT THE ONLY WAY TO F&%$ UP A PRIME RIB IS TO OVERCOOK IT!!! . . .so long as you pull it at the right temps, you'll be fine and i will guarentee you, you will impress all who come to your table .. .so that being said here, in no particular order are some ideas/tips/answers to frequently asked questions. ..[p]first, my times and temps are based on the attached link and using an indirect set up with times and temps as discussed there (a 500 degree indirect start followed by roasting at 325 degrees) . ..if you want to do a lo and slo (perfectly acceptable), the times will differ and others will have to weigh in on them. ..[p]1. the roast itself. .. you may get your rib roast in any of the following ways. .. bone still attached, boneless (commonly referred to as a 'boneless ribeye roast'), or bones removed then tied back on. .. regardless of the way it comes, ITS ALL GOOD. . .and cooking times will be similar for all three (boneless will cook a little faster but it also weighs less, so the 15 minutes per pound at 325 degrees to achieve medium rare still holds) ..[p]2. egg set up - if its more than 2-bones, its a ROAST, so roast it indirect. . that means heat barrier between the roast and the fire. . .easiest way is an inverted plate setter with the grid set on top of. . a rib roast does not have to go in a v-rack in a pan unless you want to do it that way. . .so that part is optional and won't affect the roast or cooking times in any way .. .and if the roast is bone-in, you already have an automatic 'rack' with the bones. . .simply set the roast bone-down in the pan, and the meat won't be touching the pan. .. [p]3. treating your roast. ...a prime rib likes lots of different treatments . .everything from simple salt and pepper, to herbs, to rubs, to heavy garlic, mustard, etc. .. .ITS ALL GOOD. ...just don't do it all on the roast. ..pick what you like and go with it. . .i for one, like a lot of herbs, so i don't add a lot of other stuff .. .garlic lovers love a heavy smear of garlic on the roast (poke some holes in the fat cap and stuff whole cloves in them, yummy). .. .if you are going with a rub (like dizzy cowlick which is fantastic, skip the other stuff. .. a nice rubbing of olive oil will help the other stuff stick to the roast. . .but whatever you decide to do, don't overdo!! . . [p]4. wood in the fire. ..sure, stick a hunk of hickory in there, or whatever you like (i personnaly like some jack daniels chips with my rib roast) . . .again, just DON"T OVERDO!! .. your tollerance for smoke taste is probably a lot greater than your guests. .. .you want the egg to add flavor to your roast, not overwhelm it ... a simple chunk of wood or a handful of dry chips is more than sufficient. .. the egg will do the rest. . .and make sure your fire is well established (at least 30 minutes) before putting the roast in there. ..you don't want any of that initial bitter smoke flavoring your roast. .. .[p]5. sear then roast? roast then sear?, lo and slo then sear? ... .which should i do??? . ..THEY ARE ALL GOOD!!. . but just decide on one and go with it .. .why do i like sear then roast? .. .i don't know, it's just the way i've always done it, and i like the results. ..others here on the forum swear by other methods. . .again, they all work great so long as you don't let the roast over-cook . . .[p]6. should i split the roast in half? . ..if you are doing a really big roast (say 5 bones or more). ..there are benefits to splitting it into two pieces. .. first, for a full 7 bone in roast, it won't fit on a large egg as a single piece, its just too long. ..cut it in half and face the large ends at each other in the middle of the egg, it will fit fine. .. .the other benefit is that with two roasts, they will cook a little faster (based on time/weight of each roast individually even though they are in there together, i.e. a 12 pound roast cut into two 6 pound roasts will take the time of a single 6 pound roast). . .probably the best benefit though is that you will now have 4 end slices, so your crowd should be happier (there are always a few folks that like that good crusty end slice). ..[p]resting and carving. . .again, make sure you pull that roast about 5 to 10 degrees below your target finish temp. .. when you pull it out of the egg and tent it in foil for at least 15 minutes but up to 30 minutes prior to carving, the final internal temp will continue to rise. .. so again, for a nice medium rare finish, pull that roast right at 125 degrees internal temp. . .[p]as far as carving a bone-in roast. . .its really easy. .. just set the roast with the bone-ends facing up. . .run a long carving knife right between the bones (it should be flush with the whole rack of bones), and slice it right down between the bones and the meat, separating the bones completely from the roast (they should come off as a singe rack). . .then set the roast down on your carving board and slice. .. very easy .. .oh yea, through some rub on that rack of bones and throw them back on your egg at around 250 degrees for another hour or two. . .makes for some yummy snacking later on. . .[p]i hope this helps .. .again, there are lots of other good tips out there (see wessb's site www.wessb.com) ...[p]if you are in a panic today, mad max's hotline (for turkey AND prime rib) will be open all day today ...just give me a call at 703-517-3791. .. . [p]merry christmas to all!!!
[ul][li]mad max prime rib[/ul]

Unknown · December 2006

sir mad max beyond eggdome,[p]a most excellent display of experience and knowledge![p]*copy & paste into word for future reference*[p]
Rick's Tropical Delight
*first boston butt in on with guru*

mad max beyond eggdome · December 2006

Rick's Tropical Delight,
thanks rick. .. now if i could just learn to spell and proofread!! . ..pulled pork sounds great. .i'm gonna try something new today with stuffed boneless turkey thighs (stuffed with pancetta/mushroom mix). ..[p]i hope you and yours have a great, peaceful, merry christmas!! . .

Unknown · December 2006

mad max beyond eggdome,[p]here's a tip on writing tips...
try typing those tips in your favorite word processor program so the spell and grammar check can recommend changes. then copy and paste in here.[p]stuffed turkey thighs! that's sounds great![p]so i go out to check the boston butt, and the guru is just sitting there blinking at me. i had to fiddle with something, so i nudged up the pit temp so as to make the fan come on. it pulsed a few times, then slower, and then off. stabile. good. eight hours to go and counting.
<img src=http://my.erinet.com/~pnsonr/aargh.gif>

The Naked Whiz · December 2006

Rick's Tropical Delight,
....or you can use a plug-in like ieSpell to spell check your post right on the web page.[p]TNW

Unknown · December 2006

The Naked Whiz,
yeah... or that. heheh. a tip on tip on writing tips.[p]*downloading iespell now*

Unknown · December 2006

Rick's Tropical Delight,
you'll never misspell yer name agin

Cornfed · December 2006

Rick's Tropical Delight,[p]Or Firefox 2.0 does this by default without any plug-ins. Soon, the Internet will be free of spelling errors. How will we recognize it???[p]A poor speller,
Cornfed

Roudy · December 2006

mad max beyond eggdome,[p]Excellent post. I cooked our rib roast for Christmas Eve dinner "mad max" style, although I modified with some DP Raising the Steaks rub to supplement the fresh rosemary. I pulled the 4.75 pound roast at 127 F and resting under foil it inched up to 134. My 11 and 13 year olds who normally don't go for a lot of pink in their meat snarfed it down.[p]I'll try to post photos for Woosday.[p]

consolidate rib roast questions and answers FAQs

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