Too lazy to search -- need prime rib help

egginator · July 2007

This is my first prime rib and I have a few questions 'cause I really don't want to mess it up.[p]1) I bought the whole thing (14.7 pounds), so now I have to figgure out how much to cook. I am feeding 4 adults and two teenagers. I figure 6-7 pounds, but would love some input. (The rest will get cut into 1-3/4 inch steaks and vacuum packed)[p]2) Third eye says 25-30 minutes per pound at 250 with a post sear. Is this direct or indirect? The whiz says just cook at 325 like Betty Crocker says, but doesn't say how long it takes. I will use a temp probe and pull at 120ish, but would like to sort of know when it'll be done. I plan to do some baked potatoes with it, so I am leaning towards 325 indirect, but how long will this take?[p]3) Salt pepper and rosmary is what the recipes are calling for. I don't have an fresh rosmary, so I can make a store run or just smother with Cow Lick or something. Should I get my lazy but off this computer and get to the store?[p]Thanks,[p]Ed

thirdeye · July 2007

<p />Egginator,[p]The write-up I have on PWF&S is using an indirect set-up (it does mention "indirect" in the article somewhere) hence the end sear.[p]But I have been experimenting with a direct cook prime rib with a raised and very raised grates. I like this method because NO end sear is necessary. It developes a wonderful color on it's own.[p]<embed type="application/x-shockwave-flash" wmode="transparent" src="http://wmg.photobucket.com/pbwidget.swf?pbwurl=http://wmg.photobucket.com/albums/v377/thirdeye2/BDS/1165545423.pbw" height="360" width="480"></embed>[p]~thirdeye~

egginator · July 2007

thirdeye,
I have a 6-inch woo ring from Sandbagger, so what if I had a grid at the normal level, added some fire bricks or pizza stone and a drip pan, but then put the 6 inch ring and another rack so the roast was well above the drip pan? I want to minimize the burnt fat smoke flavor.[p]Thanks,[p]Ed

Unknown · July 2007

Egginator, I'm not an "egger" yet, but here's what I know about prime rib roasts. There's a plethora of methods out there, so few will probably be exactly the same. I believe the tried & true standard for oven cooking is 20min./lb. @ 350F. This combo should get you close in the BGE. I always use a meat thermometer with a wire running from the probe (tip must be in the center of the roast and not in contact with an bone to the unit outsde the oven/cooker. I pull it at about 125-130 for medium rare - medium. I think 120 (including the thermal momentum) will pretty much render your roast rather rare. I would think that 1/2 your roast would be more than enough for your party. I keep my prep simple, studding the meat with thick slices of garlic and then rubbing it with olive oil and a simple rub like Paula Deen's House Seasoning (1 c. salt, 1/4 c. pepper, 1/4 c. garlic powder). I just cooked one last week as Publix had them on sale for $6.99/lb! Enjoy![p]Rascal

thirdeye · July 2007

Egginator,[p]Sure, that would give you a nice indirect set-up.[p]~thirdeye~

Unknown · July 2007

<p />Egginator,[p]I've cooked two PR's this way and they both came out awesome. May want to consider this method. Usually prime rib is 18 min/LB.

[ul][li]http://nakedwhiz.com/madmaxprimerib.htm[/ul]

AZRP · July 2007

thirdeye,
Tell me a little more about that, what temp and turning etc. Also, since you seem to be the computer geek lately, how did you get the slide show to work automatically? -RP

michael · July 2007

For indirect I use legs up then a drip pan with the v-rack. I bought a cheap weber round grill rack that sits on top of the v-rack. Works great if you only want to cook on one level. I usually put some kind of liquid in the drip pan. If nothing else it makes it easier to clean.

RU Eggsperienced · July 2007

20061223standingribroast.jpg.w560h420.jpg

<p />Egginator,[p]Below is a link on how I cooked it a couple times. Very good both times.[p]Cheers,
[ul][li]Standing Rib Roast[/ul]

Too lazy to search -- need prime rib help

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