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Prime rib help
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Hungry Joe
Posts: 1,567
I'm doing prime rib this weekend for moms birthday and I'm looking for some pointers. What dome temp should I use? Also how long per pound? How do you do prime rib? I'd like to go no higher then 125 internal. Also does anyone think I can pull off oven roasted potatoes on the egg at the same time? I have a LBGE. Thanks.
Comments
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Couldn't find my old post but here's the pics of a small 4# last week. Only mistake was pulled at 130 instead of 125.
Hi temp sear
All sides
Back on indirect
Sliced (like I said, should have pulled earlier) Lots of med rare but no rare.
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I did one the day before yesterday and pulled at 130 - followed Mad Max method on TNW site and it was mightyfine.
Seems like someone said to put the bones back on for a treat. I'm getting ready to put the bones back on this evening. How long and what temp should I go with the bones and do you sauce the bones?
Thanks in advance for the advice. -
Wife & I cleaned the bones that night. Buddy got the rest :woohoo:
Pat -
Buddy sure is proud of the Egg.
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Why didn't I pick up a V-rack in Waldorf?
That is close to what I want to do except I want to cut up potatoes with some Shakin' the Tree on them. What temps did you do? -
I used this as a template recipe: http://www.nakedwhiz.com/madmaxprimerib.htm
Doing the taters on the grid with the beef raised and no corn should work out well for you. Just make sure the beef doesn't drip on the tater slices.
My V came included with the roasting pan - a wedding gift.
Good luck! -
Great stuff. I followed thirdeye's recipe...
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html
Let us know how it turns out.
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