Prime Rib: "Low & Slow" or "Hot & Fast"

[Wampus]

OK......I did a Prime Rib last year for Christmas on the Weber OTS and it turned out as possibly, well.......perfect. Probably the best piece of beef I've cooked yet.

I cooked at about 325-350 (med-high indirect) until int temp was 125-130. Carved it at about 140-145. Medium. (I'd have liked it a little more med-rare, but everyone wanted med)

This year.....now that I have the UDS I am thinking of going with a longer, 225 smoke. I'm more concerned with not getting the great crust I had last year with the lower temps. Some recipes that I have call for putting it a 400d oven for 20 min at the end.


I prefer poultry at high temps because you can still get the smoke penetration in a short time. Pork is low & slow, obviously. But, I've only done beef roasts with much mass one other time. I also know that brisket needs the low & slow to tenderize (or so I've read.....haven't done brisket yet), but rib roast doesn't usually need that time to break down any connective tissue or tough meat, right? Marbled fat helps make it like buttuh.....


I could still do the UDS, just at a higher temp......it's just easier to keep the direct heat off of the meat with the UDS over the Weber kettle.



I just figured.....why not put it to the think tank that is the BBQ-Brethren!




So.....??
WHATCHYALL THINK?

[big brother smoke]

I did one for a party Friday at 250*

[Bbq Bubba]

I did this one last year on the drum at 300ish. Great smoke and plenty of crust!

[Trucky1008]

I do mine low and slow (250) and when done I put it under the broiler for a few minutes to obtain a crust.

[big brother smoke]

Originally Posted by Bbq Bubba

I did this one last year on the drum at 300ish. Great smoke and plenty of crust!

You can cook, wow!

[Bbq Bubba]

Originally Posted by big brother smoke

You can cook, wow!

Ya, not just another pretty face.

[Ron_L]

Originally Posted by Bbq Bubba

Ya, not just another pretty face.

Tell us something that we don't already know

I do mine in the middle 275 until it hit 125 - 130 and then hold it at 140 until ready to serve. If I'm using the FEC the holding at 140 is easy. With the Egg I will either drop the Egg temp (takes a while) or hold in the oven.

[Wampus]

Originally Posted by Bbq Bubba

I did this one last year on the drum at 300ish. Great smoke and plenty of crust!

Looks gooooood. Do you recall how long it took?

Originally Posted by big brother smoke

I did one for a party Friday at 250*

Did you get a cood crust/"bark" Come out juicy? How long did it take you?

Originally Posted by Ron_L

Tell us something that we don't already know

I do mine in the middle 275 until it hit 125 - 130 and then hold it at 140 until ready to serve. If I'm using the FEC the holding at 140 is easy. With the Egg I will either drop the Egg temp (takes a while) or hold in the oven.

OK....

I guess the other issue is how long/lb at your respective temps. My roast will be about 14 lbs. I have a low & slow recipe that's telling me about 50-60 min per pound. I understand the whole "it's done when it's done" thing (believe me!) but Christmas is tricky....people have to run off to another dinner, etc. Trying to time everything and all.....


Thanks guys....

[big brother smoke]

Cooked both a TenderLoin and a Certified Prime Rib Roast on the UDS
2 Loins on the left and 2 Primers on the right. Crust was outstanding and cut like butta. Cooked them about 1.5 hours or so to 125-130 and held in the cambro to dinner.

[landarc]

I am wondering if you had the perfect roast last year, why change? I mean, if you were genuinely really happy with it, I would stick with what got me to the dance.

I prefer sear at the start of the cook, go 425F for 15 to 20 minutes, then drop to 250F until done. I have done this on kettle, gassers and in ovens for as long as I can remember. It is my 'go to' Christmas method. And it is about just about 45 minutes per pound (I eat my meat a little on the rare side). The beauty of a 14 lb roast is that the few people that insist on dry brown meat can get the end cuts.

I have messed around with salt-crusting and reverse searing (low and slow for hours then blast to crust) and found them to be fine methods as well. I also tried pastry crusting a prime rib, that is not something I would recommend.

[Grillman]

I prefer Hot-N-Fast...I like the red/pink center with a firm crust.
I somebody freaks out and wants theirs cooked longer....you can do it in a skillet or
back on the smoker for a bit.

If you cook it to medium or longer....there's no way to undo it.


If you have any leftover meat....I usually cut it into cubes about 3/4 by 3/4 and
use them the next morning with some hash browns then ad some cheese on top then
a couple of eggs (the way you like them) and it makes a great breakfast.

[Solidkick]

I've got a 4 pounder in now trying the hot and fast.....I just checked the internal temp at it's at 113*.....another 20-30 minutes should do it...

[JiveTurkey]

When I was in school our instructor broke it down like this,

the better the cut of meat the less time it should be exposed to heat.

It rhymes so its easy to remember. It's why fillet mignon is best at rare (high heat sear), ribeyes at medium rare, and tough cuts cooked low and slow until the connective tissue breaks down such as brisket. Rib roast doesnt have connective tissue like a brisket so by going low and slow you're not really making it more tender you're taking longer to to cook a piece of meat. I roll 300 until 130 so its nice and pink from edge to edge. Whatever you choose you'll still be eatin good!

[Desert Dweller]

[QUOTE=landarc;1118992]I am wondering if you had the perfect roast last year, why change?
I prefer sear at the start of the cook,QUOTE]

I agree with the first statement Bob. If it works, don't fix it... But on the searing issue, I always sear at the end. Reasons? #1 I suspect, (no knowledge, just suspect) that by searing at the beginning you have created a minor crust which can make smoke penetration difficult. #2 By searing first you have increased the speed at which the meat will no longer accept smoke, especially for those who like their meat medium to well done.

[gtsum]

If it came out great last year, why mess with it? That being said, I cook mine around 300-325 until they hit about 120, and then I crank up the heat and sear to get the crust. I like mine rare in the middle, to med rare, and then the outside is closer to medium. Those hunks of meat will take smoke like nobody's business, and I have over smoked one a couple of years ago when I did a lower temp (225). So, now I do the med/high heat method and it comes out very good. Good luck to ya!