Prime Rib

EddieJ · June 2009

I have been reading thru the various techniques people use on rib roasts here. I have been cooking on my egg for over 2 years and Sunday will be my first rib roast. My question is does anyone hit it with any smoke? Also, has anyone tried both sear methods?(sear first, sear last) If so, what is your take on it?
Thanks!

Ripnem · June 2009

This was my first. 350 dome until it hit 120-125 and then seared it. Flames get a little crazy from all the yummy fat. It was absolutely great and didn't last long. I didn't use any wood and wouldn't change a thing next time. A really fun cook that put on quite the show. Good luck

Rascal · June 2009

Nice One!! 8 - ),,,

FrankC · June 2009

I always use some pecan smoke...and roast it very slowly. It's definitely one of our family's favorites. I'm doing a small one tomorrow to treat myself for Father's Day.

RRP · June 2009

I'm sold on the roast first and sear last. That way you can nail the internal temp much better IMO. Smoke is optional, but you should do what YOU like not what WE like!

Rascal · June 2009

Oh yea!! : - ),,,,

CPB · June 2009

I am a die hard sear last cook. Uniformly pink all the way through. We broke in a new egg at the lake last year. Alton Brown method.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=488651&catid=1#

CPB · June 2009

EddieJ · June 2009

Went with the sear last.
5.8lb 3 bone. 3.5 hours at 250 pulled at 128 degrees, then 8 minutes at 500 after a 15 minute rest.

results were excellent. I went a little more toward the medium side as that is what most guests requested.

Thanks for the help!!

lilaccityhearth · June 2009

Now that is beautiful

Prime Rib

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