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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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12-24-2012, 04:13 PM | #1 |
Full Fledged Farker
Join Date: 08-15-11
Location: Mound, MN
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Christmas Eve Prime Rib
Doing a Prime Rib 8.15 lb ony parent gasser. It 325* how long should it take for a rare roast?
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12-24-2012, 04:50 PM | #2 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
At 1hour and fifteen mins I would check the IT every 15 minutes till done rare.(prolly 1-1/2 to 1-3/4) Do not salt until cooked, baste the exposed ends. Rest at least 20 mins Merry Christmas!
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12-24-2012, 07:42 PM | #3 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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If all I had was a gasser, I would cook it in the oven.
http://www.seriouseats.com/2009/12/t...prime-rib.html |
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12-24-2012, 08:00 PM | #4 |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Cook it until it is 120 internal temp for rare
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12-25-2012, 10:26 AM | #5 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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^^^^Yep, go with buc's advice, sounds about right for that size roast. Perhaps guidlines have changed, I usually go to 120-125 IT and remove from heat, cover with foil and hold for about 20-30 minutes for an IT around 130 for rare.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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Thanks from:---> |
12-25-2012, 03:29 PM | #6 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Can't wait to see the pr0n!
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