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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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Old 12-29-2015, 04:44 PM   #76
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Thanks for resurrecting this thread Greg!!
I just found it THANKS GORE and Greg - should be a Holiday Sticky.
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Old 12-07-2016, 08:46 PM   #77
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Good thread.

I cook a rib roast for Christmas dinner.

Here was last year's






I usually do boneless and tie it up really well. I get a good value and a crust around the whole roast with it that way. I can get a roast that will feed 7 for under $60 from Costco. The family says its the best thing i cook.

I'm like duh its prime rib.
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Old 12-07-2016, 09:37 PM   #78
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Timely thread for me thanks for putting this up, planing for my first rib roast this xmas
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Old 12-08-2016, 12:54 AM   #79
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Originally Posted by smoke ninja View Post
Good thread.

I cook a rib roast for Christmas dinner.

Here was last year's






I usually do boneless and tie it up really well. I get a good value and a crust around the whole roast with it that way. I can get a roast that will feed 7 for under $60 from Costco. The family says its the best thing i cook.

I'm like duh its prime rib.

The word "perfection" comes to mind. Do you mind sharing the recipe?
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Old 12-08-2016, 10:38 AM   #80
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Truly an inspiring thread. Love Prime Rib.

Just did one last week that I was very excited about. Costco had their Seasoned Bone-in Choice PR on special and I bought one that was about 6 pounds. Decided I was going to go full tilt on this one. The Plan: Fire up both BGE's - One for low and slo, the second with the Joetisserie for the sear. Put the Roast in indirect at about 225 until internal was 120 or so. Pulled it and let it rest to limit further cooking. Put it on the 2nd Egg about 20-25 minutes later and spun it for about 15 minutes for a crust, then pulled and rested. Looked absolutely beautiful. Took many pictures to post because this was going to be so great!

Result?

Pitiful. As so as I cut it open (color was spectacular - evenly cooked and perfect rare-medium rare all the way to the edge with a nice crust), I could tell it was dry. Mediocre flavor at best. Disappointed. Didn't look like there had been much marbling.

Bad Cow (my standing excuse for when it doesn't turn out how I want).

Going to spend a bit more $$$ on the one I get for the Christmas/New Year dinner (no clue when - plans aren't settled yet. Probably Out of town for both, so sometime in the week in between). Gotta start with a decent product or you're in trouble. Problem with those pre seasoned PR's is that you can't really check for marbling.
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Old 12-08-2016, 10:39 AM   #81
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This is a great thread. Glad I found it a few weeks before Christmas.
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Old 12-08-2016, 12:22 PM   #82
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Quote:
Originally Posted by MichiganBBQ View Post
The word "perfection" comes to mind. Do you mind sharing the recipe?
Here's from the OP i did on the cook. This one happened to be for the FILs b day. Sorry there's not much to the recipe...its more of a method. (I've added some extra comments in parentheses)


5 lbs boneless ribeye roast from Costco (ive learned to get larger as they eat alot of meat and i barely have enough for a French dip the next day).

I tie up round and dry brine the day before. An hour before the cook (at least an hour) lightly rub with oil and season (Oakridge Carne Crosta is good but any steak season will do fine, coffee helps with the crust color). Oven over a drip pan with beef broth @200* (or lower) for about 4-5 hrs until about 130 IT. Then tent loosely while the grill gets ready (it can be rested easily a half hour for timing purposes). This time i burned chunks of wood down to coals (i don't like to smoke them but an all wood fire adds just enough xtra). Roll the roast around until seared.

Like i said, real simple process. A good instant read thermometer makes it real easy.
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Old 12-08-2016, 04:46 PM   #83
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This was our Christmas dinner last year. Planning to do another for the big day this year as well!
Attached Images
File Type: jpg image.jpg (83.4 KB, 319 views)
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Old 12-10-2016, 09:49 AM   #84
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Because many here use their products, here's Thermowork's method
Simple Steps to the Perfect Christmas Rib Roast
http://blog2.thermoworks.com/2014/12...e-Rib-Roast-cs
Edit: A thread was started on this here.
http://www.bbq-brethren.com/forum/sh...d.php?t=240100
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Last edited by dadsr4; 12-10-2016 at 10:11 AM..
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Old 12-19-2016, 09:17 PM   #85
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Default Last minute Christmas bump

Im definitely doing a rib roast for Christmas dinner.

Lots of good sales this time of year.

Don't forget to make gravy with the bones

http://www.bbq-brethren.com/forum/sh...d.php?t=240323
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Old 12-20-2016, 08:11 PM   #86
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Was going to buy a boneless roast at Sam's but my local butcher had a sale for only $1 more a pound and the marbling looked really good. Can't wait to pick it up Friday.

Going to dry brine then rub then reverse sear
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Old 12-21-2016, 08:25 PM   #87
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Glad I found this. All the pics and info are great. I'm looking forward to Christmas now.
I got a 5 1/2 pounder yesterday and our weather is suppose to be nice.
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Old 12-21-2016, 09:53 PM   #88
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What internal finished temp do people serve for rare meat eaters. I typically eat my steaks very rare as does the family but I don't want to serve raw prime rib. I was going to reverse sear at 225 to 117 IT 30 min rest then get a good crust on grill grates at 450 2-3 minutes a side
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Old 12-21-2016, 11:10 PM   #89
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Originally Posted by electron_si View Post
What internal finished temp do people serve for rare meat eaters. I typically eat my steaks very rare as does the family but I don't want to serve raw prime rib. I was going to reverse sear at 225 to 117 IT 30 min rest then get a good crust on grill grates at 450 2-3 minutes a side
Reverse sear yes.
Cook low as you comfortably can (pit temp)

My rule of thumb is 5° higher for roasts than steaks. So i cook my steak to 125° and my roast to break to be 130°.

I just like my roast a bit more done.

I cook low enough as there is no carryover.

My roast above was finished under 200° to an internal temp of 130 it, rested 30 min and seared to high hell
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Old 12-22-2016, 08:01 AM   #90
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Originally Posted by electron_si View Post
What internal finished temp do people serve for rare meat eaters. I typically eat my steaks very rare as does the family but I don't want to serve raw prime rib. I was going to reverse sear at 225 to 117 IT 30 min rest then get a good crust on grill grates at 450 2-3 minutes a side
I typically find that the IT increases about 10* during my 30-minute rest. This will depend on many factors, but I think that's a good rule of thumb. I generally remove my roast at IT a bit above 120* up to 125* and I do a sear after the rest as I like the crunchy bits. I have removed a bit lower than 120* and had a very rare roast and was asked to put it on longer. I will echo what Ninja says. I also like my roasts cooked a bit more than my steaks. The reason is that the fat renders more. The product is bit juicier with less jelly bits. It's primarily a texture thing.
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