Originally Posted by Gore
Just wanted to post this pic to compare with Ron's.
Great comparison! I'm not sure that I would have even noticed the more cooked area at the edges on mine with out your pics to compare to!
The roast in my pic was a BGE cook and what I have been doing more of recently. However, when the comp season is done and my FEC-100 is out of the trailer, i really prefer the FEC-100 for prime rib. Stuart, the president of Cookshack, posted his prime rib method (and an updated version) a while ago and I use it with fantastic results. I like his original method better. Basically, he cooks the roast at 250 degrees until your desired internal temp and then drops the FEC-100 temp to 140 degrees and holds the Prime Rib in the cooker for at least four hours. The hold time allows the juices and flavor to circulate throughout the roast. It really produces great results. You could do a reverse sear after the hold time but I haven't tried this.
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