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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-29-2019, 12:43 PM | #1 |
is Blowin Smoke!
Join Date: 09-18-11
Location: Smithville, Missouri, United States
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Prime Rib Advice
We're have a managers retreat at a lake house this week and I'm taking the UDS to do a prime rib one night. I'm considering doing it slathered in butter with garlic, or using BPS Steak Rub? Any suggestions you might have?
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Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy. |
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07-29-2019, 12:53 PM | #2 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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For a good cut of meat- salt and pepper I have used McCormick's with good success
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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07-29-2019, 03:05 PM | #3 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Whatever your seasonings.... I would suggest cooking it around 225° - 230° and use a good thermometer to monitor the internal temp. Sometimes I'll do a light end sear after a rest and other times the roast has the color I want. Here are some times to get you in the ball park, but rely on the thermometer, not the clock.
All the temperatures reported below are when the roast is still in the cooker, so take into account the carry over (rise). 4 pound roast - 220°-228° pit temp - 2 hours to reach 125° 5-1/2 pound roast - 230° pit temp - 3 hours to reach 125° 5-3/4 pound roast - 245° average pit temp - 3 hours 45 minutes to reach 127° 6-3/4 pound bone-in roast - 250° pit temp - 4 hours to reach 125° 7 pound roast - 250° pit temp - 3 hours 40 minutes to reach 123° 7 pound roast - 220°-228° pit temp - 3 hours 30 minutes to reach 125° 7.9 pound roast - 230° pit temp (dome temp) - 4 hours 5 minutes to reach 125° 8 pound roast - 250° - 275° pit temp - 4 hours to reach 122° 10 pound roast - 220°-228° pit temp - 3 hours to reach 120° 11 pound roast (4 bones) - 215° average pit temp - 4 hours 54 minutes to reach 125° 14 pound roast - 220°-250° pit temp - 4 hours 30 minutes to reach 125° 15 pound roast - 220°-250° pit temp - 4 hrs 50 min to reach 127° 19.5 pound roast (prime grade) - 240° pit temp (dome temp) - 4 hours 25 minutes to reach 124°
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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1 members found this post helpful. |
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07-29-2019, 06:17 PM | #4 | |
is Blowin Smoke!
Join Date: 09-18-11
Location: Smithville, Missouri, United States
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Quote:
Planning for a 6:30 eat time, so will put it on about 1:00-1:30 to allow for screwups and rest time.
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Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy. |
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07-29-2019, 06:22 PM | #5 |
is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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Rotisserie setup
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Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
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07-29-2019, 06:25 PM | #6 |
is Blowin Smoke!
Join Date: 09-18-11
Location: Smithville, Missouri, United States
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Nope. Haven't gotten the rotisserie set up for the UDS yet. Have that in the plans, but not yet.
__________________
Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy. |
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Thanks from:---> |
07-29-2019, 07:44 PM | #7 | |
is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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Quote:
Posted a thread few years back asking how to collect BBQ drippings for gravy. Dumbass that I was, had always just put a pan under the meat and the drippings would burn up in the pan. 1buckie answered with pictures of how to do it...a pan filled with water and covered by heavy duty foil in sort of a reverse tent. My point is, if doing the rib roast whole, catch the drippings. Au jus, gravy, add it to sauteed mushrooms, etc. Hope 1buckie is still around and just on an extended hiatus.
__________________
Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
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07-29-2019, 09:57 PM | #8 |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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I should say Meathead says 220. no bones, roll it, tie it,
and blazing sear at the end. I subscribe to that pink wall to wall deliciousness that a previous poster ate. THAT is how to cook a prime rib. For people who like meat cooked more - DO NOT ORDER prime rib. Pretty easy. |
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07-29-2019, 10:00 PM | #9 |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Where are the pics of the meat?
Where are the pics of that perfect meat??????? |
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07-30-2019, 11:18 AM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Gore and Ron_L have great posts on cooking this
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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07-30-2019, 11:30 AM | #11 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-30-2019, 03:27 PM | #12 |
is One Chatty Farker
Join Date: 10-18-06
Location: Houston, TX
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I like to take mine to an internal of around 115-119 then pull and rest. I then put in the oven on a raised rack over a roasting pan at the highest temp the oven go, around 550 is good for about 10 minutes for a nice crust. This method has always been foolproof for me. I prefer the oven finish to the hot grill for consistency sake.
I have used Thirdey's table as a guideline and be sure to start taking temps starting about the halfway point to make sure I don't overshoot. You can rest at room temperature for up to an hour before blasting in the oven for final sear. As seasonings, use whatever you like for steak, just use a nice heavy coat.
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______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. |
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07-30-2019, 03:35 PM | #13 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
as for cooking rib roast this is the best thread I've seen here on the subject https://www.bbq-brethren.com/forum/s...d.php?t=150482 the single best piece of advice I can give is cook as low as you can
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Let's all just calm down and smoke a fatty |
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