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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-16-2011, 11:01 AM   #1
pahutchens
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Default Ribeye roast vs Prime rib cooking advice needed

I wanted to do a prime rib but the prices were more that the holiday wallet can take. Costco had a good looking Ribeye roast so I thought I would go with that. Lots of threads on prime rib. I'm pretty sure the ribeye roast is close, just trimmed more.
This will be Christmas dinner.

What should I do? does it need injection, (or would it benefit)

Was looking at smoking at 225 about 8lbs estimate for prime rib was 4 hours, as the ribeye is smaller in girth time estimates would change but to what?

Thanks for any advice and a Merry and Blessed Christmas to you farkers. I'll be checking the thread between work shifts.
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Unread 12-16-2011, 11:10 AM   #2
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225 for about four hours should work. I use a pellet smoker and start out about 200 for two hours and then bring the temp up to 325 for about an hour and a half. The Rib Eye roast is wonderful, but I do miss the bones for making soup later. As far as injection, I do not use it although I know a lot of people that do.
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Unread 12-16-2011, 11:11 AM   #3
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Same.

Standing Rib roast is what is typically used for Prime Rib. It is bone-in usually cut from bones 13 -17.
Rib roast is typically the same meat, but cut from the bone.

cook lo & slow (210 - 225) until 125 IT then rest. (about 3-4 hours)
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Unread 12-16-2011, 11:19 AM   #4
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You still have a good thing here, personally I would treat it the same as well. If it were me I would rub it with a salt, black pepper, and garlic rub, then coat it liberally with Montreal steak seasoning. Go onto the pit smoke your temp sounds good and using a thermometer pull off the heat when you have an internal of 120-125 yeah I agree about 3-4 hour cook time, let rest to 130ish. You may even want to do a sear on it after you reach 120.

Just becuase it's a few ribs away from the center isn't going to distract from the taste, only you will know that it didn't have the label "Prime Rib". I don't know about you but I don't put the market label on the table when I server my family.
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Unread 12-16-2011, 11:44 AM   #5
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place some 1/4's of garlic inside thur knife slits and cork the hole shut with salt pork.........lay some good fatty bacon on top to self baste......Never cook the center past 125 Before set time. (easier to make one slice "well done" for some one, than to try and take it Back to done right ...imo)
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Unread 12-16-2011, 12:54 PM   #6
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Here's a small one I did in the oven a few days ago. You can easily cook it
at a lower temperature with excellent results. You can also very easily
cook it on a grill or smoker, and avoid using the oven. There are countless
variations for cooking a Prime Rib (rib roast) but this may give you a good
place to start.

Prime Rib, oven roasted. - YouTube

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Last edited by Grillman; 12-16-2011 at 04:14 PM..
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Unread 12-16-2011, 01:09 PM   #7
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Anyone here ever use one of those "showtime rotisserie ovens" to do a prime rib or ribeye roast? Friend just gave me one (compact) and I'm dying to try something on it.
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Unread 12-16-2011, 01:42 PM   #8
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Quote:
Originally Posted by mnmikew View Post
Anyone here ever use one of those "showtime rotisserie ovens" to do a prime rib or ribeye roast? Friend just gave me one (compact) and I'm dying to try something on it.
I am sure it will work. You will just have to check for temp. I would test a small one on it and then work up from there.
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Unread 12-16-2011, 02:49 PM   #9
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As stated before, prime rib and ribeye roast is the same. The differences come in trying to decide between large end or small end, bone in or bone out. It's all a matter of taste. There are lots of good threads on this website.
Also, consult this link:
http://www.seriouseats.com/2010/12/w...m_medium=email

I tend to favor low heat for rib roast. Actually, it's about the only thing I cook at 225*. Since I expect lots of rib roast pics, I may as well get it started.

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Unread 12-16-2011, 03:01 PM   #10
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Ok Gore you're killing me with that pic. How big was that roast and how long did it take at that temp?
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Unread 12-16-2011, 03:17 PM   #11
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Quote:
Originally Posted by Gore View Post
As stated before, prime rib and ribeye roast is the same. The differences come in trying to decide between large end or small end, bone in or bone out. It's all a matter of taste. There are lots of good threads on this website.
Also, consult this link:
http://www.seriouseats.com/2010/12/w...m_medium=email

I tend to favor low heat for rib roast. Actually, it's about the only thing I cook at 225*. Since I expect lots of rib roast pics, I may as well get it started.

Truely inspirational.
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Unread 12-16-2011, 03:47 PM   #12
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It was a couple years back. I generally cook to IT between 120 and 125* internal, then take off for 20 minutes while I open the vents and increase the Primo temp to about 500*, then sear. Usually, we do a 4 bone-in roast (I like the small end as you can see). I usually plan 4 1/2 hours total for the cook.

The main point is the lower the smoker temp, the more uniform the roast. I did this at 225* and you can see the pink goes almost to the edge. I also remove from the fridge about an hour or two before putting it in the smoker, so it can come to temp (this also helps with uniformity). Of course this is personal preference. Some people like the outer cap to be more done than the inside. Rib roast is VERY easy to cook.
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Unread 12-16-2011, 04:22 PM   #13
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I love the uniformity but I won't have 4 hours to cook mine on Christmas unless we eat at like 8pm... Next time I'll shoot for that great color.
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Unread 12-16-2011, 04:55 PM   #14
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Quote:
Originally Posted by Grillman View Post
Here's a small one I did in the oven a few days ago. You can easily cook it
at a lower temperature with excellent results. You can also very easily
cook it on a grill or smoker, and avoid using the oven. There are countless
variations for cooking a Prime Rib (rib roast) but this may give you a good
place to start.

Prime Rib, oven roasted. - YouTube
The term "prime rib" is not in reference to the USDA "prime" rating, but rather refers to the roast being a "primal" cut.
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Unread 12-16-2011, 05:11 PM   #15
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If you do on a smoker, do you use wood like you would say for ribs? Or are you mainly just indirect cooking it?
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