prime rib help please.

saychz316 · Nov 30, 2012

Hello all! :yo:

With Christmas looming, and my parents coming to town from Colorado for a 10 day stint to visit and spend time with their grandkids, I wanted to make them something special for Christmas Eve dinner. A USDA Prime prime rid.

I am hoping to gain some knowledge on a prime rib on my Vision kamado cooker.

I have never done a prime rib before on a smoker, bbq, etc. And as you can imagine, with the cost of a USDA Prime prime rib, a couple practice runs are not in the budget! My local Costco is stacked with them right now, and I plan on picking one up this weekend, freezing it, and making it on the 24th.

My goals.

1. A nice bark on it. My rub will be pretty basic prime rib rub. I am a keep it simple kind of guy. Kosher salt, pepper, granulated garlic, and dried rosemary.

2. A very nice, warm, juicy & pink medium rare center.

So here goes my questions. Please feel free to copy and paste the questions and add your response.

1. Boneless, or bone in? Im leaning towards boneless, only because of the ease in slicing once done. Will the bone in be better?

2. What temp to cook at? Low, slow 225-275ish? Or would you all consider something higher? 300-350ish?

3. What temp to cook it to? I was thinking cooking it to 125 and then resting and slicing at 135 for a nice medium rare? Or would cooking to 120 and slicing at 130 be better?

4. Method for cooking in smoker. Do you put it in a shallow roasting pan like an oven bake, or set it on the rack like I do pork shoulder, brisket, etc? And if on the rack, do I use a water pan on top of my ceramic deflector?

5. Direct or indirect heat?

6. Lace with butcher string while cooking?

7. Last but not least, what wood to use while cooking? I have the lump for the cooker, just need to decide on a wood. Oak is coming to mind, or maybe hickory?

Thank you all in advance for any help possible. I really want to make a great meal, but unfortunately I cant do any practice runs due to cost of the meat. I know its a bit of a gamble, but with all the great stuff I have read around here, I know I can get it right the first time. I have all my sides vectored out, so Im all good there.

Im new around here and mostly read, so this is really my first posting looking for help. I will post pron once made so everyone can see my efforts.

Thanks again!!

-Kevin

Ron_L · Nov 30, 2012

My responses below...

saychz316 said:
My goals.

1. A nice bark on it. My rub will be pretty basic prime rib rub. I am a keep it simple kind of guy. Kosher salt, pepper, granulated garlic, and dried rosemary.

One of my favorites. Montreal Steak Seasoning is also good.

2. A very nice, warm, juicy & pink medium rare center.

Cook it to 125 internal and then rest

So here goes my questions. Please feel free to copy and paste the questions and add your response.

1. Boneless, or bone in? Im leaning towards boneless, only because of the ease in slicing once done. Will the bone in be better?

Bone in. I think the bone adds flavor as it cooks.

2. What temp to cook at? Low, slow 225-275ish? Or would you all consider something higher? 300-350ish?

I've become a fan of lower temps. It gives a more even doneness. I do 225.

3. What temp to cook it to? I was thinking cooking it to 125 and then resting and slicing at 135 for a nice medium rare? Or would cooking to 120 and slicing at 130 be better?

I think cook to 125 and then rest.

4. Method for cooking in smoker. Do you put it in a shallow roasting pan like an oven bake, or set it on the rack like I do pork shoulder, brisket, etc? And if on the rack, do I use a water pan on top of my ceramic deflector?

I've done both. If I want the drippings I'll put it on a rack in a pan

5. Direct or indirect heat?

Indirect. If you want the outside darker at the end then you can switch to direct and sear the outside of the roast, but I've stopped doing that.

6. Lace with butcher string while cooking?

No need. Leave the bones intact, nothing to lace.

7. Last but not least, what wood to use while cooking? I have the lump for the cooker, just need to decide on a wood. Oak is coming to mind, or maybe hickory?

I really like light oak smoke on rib roasts. Pecan is good, too.

Also, use the Google search box near the botton of the page and you'll find dozens of threads on prime rib.

Gore · Nov 30, 2012

^^^ threadkiller. :tsk:

I second everything in the above post. The only thing different is I do sear it quickly after a 20-minute rest.

I would only add that I think Prime Rib is one of the easiest things to cook. There is a huge range of parameters for cooking because it is so hard to mess up. There are reasons for everything Ron said in the above.

Ron_L · Nov 30, 2012

Gore said:
^^^ threadkiller. :tsk:

Sorry

:bow:

ManakooraMan · Nov 30, 2012

cliff's note version:

roast at 250F (oven or bge) to internal of 130. bussum out to room temp fo rest until guests arrive. Then 8 minutes at 550 or max the rig can do to sear.

credit: Kenji Alt Lopez.

dunno the seasoning part. i just cover wid lawrys.

Ron_L · Nov 30, 2012

ManakooraMan said:
bruh, google up kenji alt lopez prime rib. you're welcome.

Kenji Lopez-Alt?

Anything in particular? Google shows a bunch of stuff.

code3rrt · Nov 30, 2012

This was how I did my last Prime rib, Turned out great!
http://www.bbq-brethren.com/forum/showthread.php?t=148529

The_Kapn · Nov 30, 2012

Ron_L said:
Kenji Lopez-Alt?

Anything in particular? Google shows a bunch of stuff.

Ronelle,
I think this is what he is talking about:
http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html

If I read it right, the same thing you and most of us do.

TIM

westy · Nov 30, 2012

If you like the bones, I suggest having the butcher cut and tie the roast. He will cut the bones from the roast and tie them back on with butchers twine. Then after your cook just cut the stings, remove the ribs and slice.

Sent from my HTCEVOV4G using Tapatalk 2

Gore · Nov 30, 2012

The_Kapn said:
Ronelle,
I think this is what he is talking about:
http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html

If I read it right, the same thing you and most of us do.

TIM

There's also a follow-up to that:

http://www.seriouseats.com/2010/12/..._Newsletter_December_20_2010&utm_medium=email

ManakooraMan · Nov 30, 2012

that reverse sear is pure genius, but i don't buy the temperature difference splainin'; must have something to do with drying out the surface.

Titch · Nov 30, 2012

Cat in amongst the pigeons maybe.
Season with salt and pepper only,let the meat talk.
I would sear, first in Butter,then in the egg to temp.
No idea on your woods ,but something light and smooth.
Cheers.
Titch

isolated01 · Nov 30, 2012

Love prime rib bones

BigBellyBBQ · Dec 1, 2012

The above works great...However I do a different twist...Using my backwoods cooker I go up to 500 to 600 degress...use a 10 pound prime rib...cut off the bone..spice up...garlic--rosemary--horse radish--salt pepper---oinoin--.tie bone back on...finish spice put in cooker---cook for 1 hour..NEVER OPEN the door...pull heat off (nEVER OPEN THE DOOR to the meat) use external wired probe take intenal temp 120 to 125...
Last weekend doing the same spice, I used an infra red turkey fryer...easier than the back woods cooker and great flavor...no hint of wood though ..
now when you use the high heat, it looks blackened and the middle is JUST PERFECT!!! Untie the bone and cut from that side as the bark is hard to penetrate..I guarentee the best you ever had...
If you want it even better, take off at 115-120 and flash on the charcoal grill...I think I will go make one now..

BigBellyBBQ · Dec 1, 2012

westy said:
If you like the bones, I suggest having the butcher cut and tie the roast. He will cut the bones from the roast and tie them back on with butchers twine. Then after your cook just cut the stings, remove the ribs and slice.

Sent from my HTCEVOV4G using Tapatalk 2

do this your self and spice up before you tie back together..also if you want once tied together...inject a little beef broth..

Gore · Dec 1, 2012

I just wanted to post a few pics to clarify the difference in cooking temperatures. The roast I cooked and reverse-seared below was cooked initially at 225*:

You can clearly see that the pinkness extends all the way to the edge of the roast. The one below was cooked by Ron_l at 275*:

You can see that the outer edges are cooked a bit more than the center. Note also that he does not perform a reverse sear, but just does a slow roast the entire time. Here is one cooked by Boshizzle at 325*;

The outer cap is well done now and the inner portion is medium rare. Note also that every roast shown is absolutely delicious! :hungry:

There are three points to this:
1. Different cooking temperatures will give you a different product. The higher the temperature, the greater the doneness gradient in the meat. This is true for everything you cook. It is why we cook smaller pieces of meat at higher temperatures than large pieces.
2. There is no "right way" as all of them taste absolutely delicious!
3. Rib roast is easy. How many things can you vary the cooking temperature by 100* (or more) and still have a great product?

Al Czervik · Dec 1, 2012

Excellent post Gore! :clap:

Do you typically pull your roast when it gets to 125 like Ronelle?

Gore · Dec 1, 2012

Al Czervik said:
Excellent post Gore! :clap:

Do you typically pull your roast when it gets to 125 like Ronelle?

I believe I pulled that one a tad lower, ~122*, but Ron didn't do a sear. I pull it, then let it rest about 20 minutes, loosely foiled. During this time the IT rises about 10*. During the rest, I open all the vents on the Oval, remove the heat diffusion plates, and bring the temp up as fast as I can ~600* (this varies). I then do a quick sear on the top edge, rotating around the curve of the meat, ~1 minute per spot. This just sears the outer part and makes a crust. The meat already has rested 20 minutes before this sear, so it's pretty much ready to slice after the sear. If you have an extra pit, you could bring that up to high temp and do the sear right after the low-and-slow, and then rest, but that's not worth the trouble. I've already got one pit hot and I've got to rest anyway. Again, unless you get drunk and fall asleep on the couch and don't remove the roast until IT >180*, you're gonna have a great product. Rib roast is about the hardest thing to fark up.

Al Czervik · Dec 1, 2012

Gore said:
Again, unless you get drunk and fall asleep on the couch and don't remove the roast until IT >180*, you're gonna have a great product. Rib roast is about the hardest thing to fark up.

I thought that was going to remain between just you and me... :tsk:

Gore · Dec 1, 2012

Al Czervik said:
I thought that was going to remain between just you and me... :tsk:

Fark, sorry about that. :doh: Mods, can you please remove that last line in my earlier post?

prime rib help please.

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