Christmas Eve Rib Roast

J

jagardn

Guest
I cooked and 11# standing rib roast today...

Just put on the Primo at 215 Degrees

img_0800_Rib_Roast_Just_Started.jpg


Once the roast reached 125, I cranked the XL up to 500 to put a crust on it.

img_0809_500degree_Finish_1024x768.jpg


After resting for 40 minutes it was back on the 500 degree XL for 10 minutes.

img_0810_Rib_Roast_Finished_1024x768.jpg


Finished Roast Sliced....Medium Rare

img_0818_Rib_Roast_Just_Sliced.jpg


It was great, still had a few pounds left over...well, I guess I'll have some damn good roast beef sammies for a few days.:D
 
Outstanding! A little smoke ring too... Personally, I like mine with the bone in, please. :)
 
Looks great!
Now if you wanna avoid those left overs invite some Brethren over next time! :biggrin:
 
Looks fantastic!!

Are those the D Plates you are using?

What was your total cook time? (I'm compiling more information for the low temperature cooking chart I have on my prime rib page)
 
thirdeye said:
Looks fantastic!!

Are those the D Plates you are using?

What was your total cook time? (I'm compiling more information for the low temperature cooking chart I have on my prime rib page)
Click to expand...

Yes, it is a D-Plate under the Roast...better heat distribution.:biggrin:

As for the cooking...

The roast was 11.2 lbs 4 bone roast. It went on at 12:40 at 215 with a DigiQ. I checked and wrote down the Time/Pit Temp/Meat Temp every hour of the cook for my future reference.:mrgreen:

Time Pit Temp Meat Temp
12:40 220 49
13:40 210 57
14:40 215 73
15:40 215 91
16:40 215 112
17:34 215 125

4:54 total took time.
I think that 210 pit temp was the Guru still learning the pit.:confused:
Rested for 40 minutes while the Primo got up to 500, then back in for 10 minutes for the crust.
Any other questions let me know.
 
Last edited by a moderator:
looks great! I will be doing one in my Primo in a few days (once the in laws leave!)
 
jagardn said:
Yes, it is a D-Plate under the Roast...better heat distribution.:biggrin:

As for the cooking...

The roast was 11.2 lbs 4 bone roast. It went on at 12:40 at 215 with a DigiQ. I checked and wrote down the Time/Pit Temp/Meat Temp every hour of the cook for my future reference.:mrgreen:

Time Pit Temp Meat Temp
12:40 220 49
13:40 210 57
14:40 215 73
15:40 215 91
16:40 215 112
17:34 215 125

4:54 total took time.
I think that 210 pit temp was the Guru still learning the pit.:confused:
Rested for 40 minutes while the Primo got up to 500, then back in for 10 minutes for the crust.
Any other questions let me know.
Click to expand...

That should do it, I'll incorporate some of those results with the others I have. Thanks.
 
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