Prime Rib Ideas

Beachbum · December 2007

Been to Mad Max's website, Smoke & Fire Website... I am in charge of the prime rib for Christmas dinner. Some of you might remember my almost near disaster at Thanksgiving with the pulled pork, so I am a little nervous being responsible for such an expensive piece of meat! LOL[p]Just give me some tips on buying one, setting up the Egg, and internal temps (min/max). I like mine pretty rare, but my mom does not.[p]Help and thanks in advance![p]Lisa

Fidel · December 2007

Beachbum,[p]Buy one bone-in. Do not trim any of the fat off it. Cook it indirect at 325 for roughly 15-18 minutes per pound until it reads 128 internal. It will rise to about 135 internal which is a nice medium rare. The end pieces will be closer to medium. You can sear it at the beginning (which is my preference), or at the end just letting the temps rise to form a nice crust. The risk is getting it over done with the end sear method. You can also just roast it without a sear, but in my opinion the crust makes the roast what it is.[p]If you are doing a larger roast (i.e. more than 5-6 pounds) and have multiple people who would like theirs more on the medium side, cut your roast into two roasts to have more end pieces. If you really want rare, you can pull one of the two roasts at 122-125, and the other at 128-130. This will give you a pretty broad range of doneness to appease multiple guests.[p]

stike · December 2007

Fidel,
if he's not confident with going direct, indirect, etc. for fear of messing it up, he can always go low for the majority of the cook, indirect at maybe 250 until internal is 125-30, then jack the dome to 500 (still indirect) to develop the crust.[p]many a good crust has been developed without the sear, from the high heat and good layer of fat.

thirdeye · December 2007

Beachbum,[p]Buy the best grade you can afford. USDA Prime can run upwards of $15 a pound, but it is worth it if you can find it. I try not to buy the bargain roasts in the $5 a pound range, so I look for a USDA Choice one in the $9 a pound range.[p]Try to get a bone-on one with a nice red color, good marbling and a thin layer of fat. Remember, fat will give you flavor and moisture. I prefer not to have the bone pre-cut away from the roast, but it's hard to find one that has not been. They are attached with string. You can untie them to add seasoning to the inboard side of the ribs, then tie back up.[p]If you think several guests will want end cuts, buy two roasts instead of one. If you feel some like their meat rare, and others medium rare...two roasts cooked to different internal temperatures may be the way to go.[p]It's better to undercook than overcook. If it's good quality beef and properly rested, some folks that eat a steak medium will opt for a medium rare slice of prime rib. If you keep the cooker going during the rest and while carving, you can always put a slice back on for 30 seconds or so if needed to satisfy your guests that want something more done. (A trick is to only cook mostly on one side, lightly on the other, then plate the slice with the more done side up. The eyes are fooled and you have a better chance of not drying out the slice).[p]If you have some big eaters (the Fred Flintstone type), put the ribs back on the cooker toward the end of the rest or after you slice the roast. This way you can serve a rib as a "second portion" rather than another slice. If you have some light eaters (like Wilma), or just folks that are not big meat eaters, serving them ribs can be a special treat they have never had in a restaurant. Just be sure to have a finger bowl with lemon water for them. [p]~thirdeye~[p]

Rick's Tropical Delight · December 2007

<p />thirdeye,
yabba dabba doooooo![p]as in do put those ribs back on for about another hour cause they won't be happy yet when the roast is at 125-130

Eager Egger · December 2007

Beachbum, What was the URL for the Smoke and Fire website?
Thanks
Mike[p]

Fidel · December 2007

EagerEgger,[p]
[ul][li]This one?[/ul]

Eager Egger · December 2007

Fidel, Thanks! That's the one. Just added it to my desk top.
Mike

thirdeye · December 2007

Rick's Tropical Delight,[p]That's what I'm talkin' about.[p]~t~

Prime Rib Ideas

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