My Christmas Prime Rib

thirdeye · 12-24-2007, 01:43 PM

It looks like a lot of folks are cooking PR's for Christmas, so I thought I'd share the technique I'm using on mine. First the roast; a 6-1/2 pound choice standing rib roast, bones removed for cookin' later.

The seasoning was courtesy of thillin, it comes from Kreuz Market down in Lockhart, Texas. Basically, the rub is a mix of salt, black pepper and cayenne. It is their standard shoulder clod rub and I'm guessing it is used on their prime rib too.

The set-up on my BGE will be very raised direct, with a 225° temp at the grate, using a small but even fire. Here is an earlier cook.

Without the bone, I'm shooting for a nice enough crust that an end sear won't be needed. For a baseline, I'm allowing 20 to 25 minutes per pound, but will stick it after an hour with my cable thermometer and monitor the internal until it is finished .... ramping the pit temp up or down as needed. Rest time will be a half hour or less.

I sort of field tested a thin slice of the roast for breakfast this morning, with the Kreuz rub.

bbqbull · 12-24-2007, 01:46 PM

Wayne your killing me here.

Awesome breakfast for sure.

Norcoredneck · 12-24-2007, 02:00 PM

Looks fantastic. Man that breakfast

what a meal.

thirdeye · 12-24-2007, 02:06 PM

Quote:

Originally Posted by Norcoredneck

Looks fantastic. Man that breakfast

what a meal.

Okay, let's call it brunch.

Meat Burner · 12-24-2007, 02:09 PM

Good gawd man...you're goin to drive me to drink!!!!!!!!!!! Oh, that's a good thing. Thanks thirdeye!

keale · 12-24-2007, 02:11 PM

Wayne, I just had breakfast and I'm dying!! Fried eggs and P.R??!!!
Looks wonderful!

Funny though Swamp, just Pm'd me and said you're the guy to ask about doing the P.R on UDS, and was going to do it, soooo
can you give some info? I'll put a pan on the bottom rack for some juices, do you think the pan being so close will mess up cooking times on the UDS? Any help you can provide would be great, P.M or post wold be fine.
What internal temp did you shoot for?

roy

Markbb · 12-24-2007, 02:17 PM

WOW that looks awsome the only thing missing is some buttermilk biscuits and some white gravy, I can't stop droooooliing

swamprb · 12-24-2007, 02:58 PM

Looks very nice! Have you ever done one in the BDS? The website directions were for the Egg, I can only imagine how that would taste! Waiting patiently for Roys results, but I may have to take one for the team and try a little Select roast for New Years!

Jorge · 12-24-2007, 04:11 PM

thirdeye is evil! I have to wait 24hrs before I can start cooking ours.

thirdeye · 12-24-2007, 04:23 PM

Quote:

Originally Posted by keale

Wayne, I just had breakfast and I'm dying!! Fried eggs and P.R??!!!
Looks wonderful!

Funny though Swamp, just Pm'd me and said you're the guy to ask about doing the P.R on UDS, and was going to do it, soooo
can you give some info? I'll put a pan on the bottom rack for some juices, do you think the pan being so close will mess up cooking times on the UDS? Any help you can provide would be great, P.M or post wold be fine.
What internal temp did you shoot for?

roy

This is the first one I cooked on the BDS. Here is the summary: I loaded the cooker with charcoal at 2:00, lit a fire by 2:15 and let it get all settled in for 30 or 40 minutes and put the roast on at 3:00. Turned it at 3:30. Stuck a temp probe in at 4:45 (it registered 105°) then I just waited for it to go up to 125°. Rested it tented in foil and wrapped in newspaper and I was all done. I can't help with the drip pan, never used one.

I've cooked plenty of GOOD prime rib roasts, quite a few BETTER ones, but this one was one of the BEST ones. Technically it was "choice grade" standing rib roast. It was around 5 pounds and was 2 ribs long.

I rubbed it with a Montreal style rub, which is nice and coarse.

It went on the upper grate cold with a pit temp around 225° and a couple of small chunks of pecan for flavor. I started with the fat cap down for 30 minutes then turned ribs down for about 2 hours. No other turning and no mopping was required. This picture was about 90 minutes into the cook.

At 125° internal temperature I removed and rested for 20 minutes. No end-searing was needed. The color was just right and the crust was crispy. Notice the moistness and the VERY even doneness across the slice and the moistness in the bone area.

BBQ Grail · 12-24-2007, 04:25 PM

That rocks. It's Prime Rib for Christmas dinner next year. Probably will have to cook a couple during the year to practice. Practice is good...

Mitch · 12-24-2007, 04:41 PM

Very nice. I'm doing one for new years eve. I hope it looks half as nice as yours.

wlh3 · 12-24-2007, 05:06 PM

Doing a 7.5 # Christmas day. Was going to do it on the weber but now will do it on the drum. Great looking piece of cow there

Thanks for the temps and times

We don't need no stinking practice

usually when I say that my wife looks for something to hide behind or grabs the fire extinguisher

LOL

JD McGee · 12-24-2007, 05:14 PM

Quote:

Originally Posted by thirdeye

This is the first one I cooked on the BDS. Here is the summary: I loaded the cooker with charcoal at 2:00, lit a fire by 2:15 and let it get all settled in for 30 or 40 minutes and put the roast on at 3:00. Turned it at 3:30. Stuck a temp probe in at 4:45 (it registered 105°) then I just waited for it to go up to 125°. Rested it tented in foil and wrapped in newspaper and I was all done. I can't help with the drip pan, never used one.

I've cooked plenty of GOOD prime rib roasts, quite a few BETTER ones, but this one was one of the BEST ones. Technically it was "choice grade" standing rib roast. It was around 5 pounds and was 2 ribs long.

I rubbed it with a Montreal style rub, which is nice and coarse.

It went on the upper grate cold with a pit temp around 225° and a couple of small chunks of pecan for flavor. I started with the fat cap down for 30 minutes then turned ribs down for about 2 hours. No other turning and no mopping was required. This picture was about 90 minutes into the cook.

At 125° internal temperature I removed and rested for 20 minutes. No end-searing was needed. The color was just right and the crust was crispy. Notice the moistness and the VERY even doneness across the slice and the moistness in the bone area.

Ho Ho Ho...Merry Christmas to my eyes!!! WOW!!!...great job Wayne!

JD McGee · 12-24-2007, 05:16 PM

Quote:

Originally Posted by thirdeye

It looks like a lot of folks are cooking PR's for Christmas, so I thought I'd share the technique I'm using on mine. First the roast; a 6-1/2 pound choice standing rib roast, bones removed for cookin' later.

The seasoning was courtesy of thillin, it comes from Kreuz Market down in Lockhart, Texas. Basically, the rub is a mix of salt, black pepper and cayenne. It is their standard shoulder clod rub and I'm guessing it is used on their prime rib too.

The set-up on my BGE will be very raised direct, with a 225° temp at the grate, using a small but even fire. Here is an earlier cook.

Without the bone, I'm shooting for a nice enough crust that an end sear won't be needed. For a baseline, I'm allowing 20 to 25 minutes per pound, but will stick it after an hour with my cable thermometer and monitor the internal until it is finished .... ramping the pit temp up or down as needed. Rest time will be a half hour or less.

I sort of field tested a thin slice of the roast for breakfast this morning, with the Kreuz rub.

Your'e getting as bad (or good) as Rick with the pics...

Looks very nice Wayne.

12-24-2007, 01:43 PM	#1
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	My Christmas Prime Rib It looks like a lot of folks are cooking PR's for Christmas, so I thought I'd share the technique I'm using on mine. First the roast; a 6-1/2 pound choice standing rib roast, bones removed for cookin' later. The seasoning was courtesy of thillin, it comes from Kreuz Market down in Lockhart, Texas. Basically, the rub is a mix of salt, black pepper and cayenne. It is their standard shoulder clod rub and I'm guessing it is used on their prime rib too. The set-up on my BGE will be very raised direct, with a 225° temp at the grate, using a small but even fire. Here is an earlier cook. Without the bone, I'm shooting for a nice enough crust that an end sear won't be needed. For a baseline, I'm allowing 20 to 25 minutes per pound, but will stick it after an hour with my cable thermometer and monitor the internal until it is finished .... ramping the pit temp up or down as needed. Rest time will be a half hour or less. I sort of field tested a thin slice of the roast for breakfast this morning, with the Kreuz rub. __________________ ~thirdeye~ I Play With Fire and Smoke *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

12-24-2007, 01:46 PM	#2
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Wayne your killing me here. Awesome breakfast for sure. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

12-24-2007, 02:00 PM	#3
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Looks fantastic. Man that breakfast what a meal. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

12-24-2007, 02:09 PM	#5
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Good gawd man...you're goin to drive me to drink!!!!!!!!!!! Oh, that's a good thing. Thanks thirdeye! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

12-24-2007, 02:11 PM	#6
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI	Wayne, I just had breakfast and I'm dying!! Fried eggs and P.R??!!! Looks wonderful! Funny though Swamp, just Pm'd me and said you're the guy to ask about doing the P.R on UDS, and was going to do it, soooo can you give some info? I'll put a pan on the bottom rack for some juices, do you think the pan being so close will mess up cooking times on the UDS? Any help you can provide would be great, P.M or post wold be fine. What internal temp did you shoot for? roy __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

12-24-2007, 02:17 PM	#7
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	Prime Rib WOW that looks awsome the only thing missing is some buttermilk biscuits and some white gravy, I can't stop droooooliing

12-24-2007, 02:58 PM	#8
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Looks very nice! Have you ever done one in the BDS? The website directions were for the Egg, I can only imagine how that would taste! Waiting patiently for Roys results, but I may have to take one for the team and try a little Select roast for New Years! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

12-24-2007, 04:11 PM	#9
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	thirdeye is evil! I have to wait 24hrs before I can start cooking ours. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

12-24-2007, 04:25 PM	#11
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	That rocks. It's Prime Rib for Christmas dinner next year. Probably will have to cook a couple during the year to practice. Practice is good... __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

12-24-2007, 04:41 PM	#12
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	Very nice. I'm doing one for new years eve. I hope it looks half as nice as yours. __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

12-24-2007, 05:06 PM	#13
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA	Doing a 7.5 # Christmas day. Was going to do it on the weber but now will do it on the drum. Great looking piece of cow there Thanks for the temps and times We don't need no stinking practice usually when I say that my wife looks for something to hide behind or grabs the fire extinguisher LOL __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL