Prime Rib

[kamado rookie]

Hello all, I have had my chargriller kamado for about a month now and have found some great cooking tips and ideas from this site and others while lurking around so I figured it was time to throw my hat into the forum and say thanks. This past Friday for my daughters 5th birthday party I cooked some babyback ribs using the 2-2-1 method on my kamado and they got rave reviews. I'm thinking about grilling a small prime rib tonight (4lbs or so) and was wondering if any of you might be able to share any tips. Thanks in advance.

[MisterChrister]

http://www.bbq-brethren.com/forum/sh...d.php?t=138348

Obviously you'll want to cut way down on your cooking time for your smaller roast. Google "herbs
de Provence" for a standard recipe. Make sure you pull a little early as it will continue to cook a little as it rests. Good luck!

MC

[kamado rookie]

Originally Posted by MisterChrister

http://www.bbq-brethren.com/forum/sh...d.php?t=138348

Obviously you'll want to cut way down on your cooking time for your smaller roast. Google "herbs
de Provence" for a standard recipe. Make sure you pull a little early as it will continue to cook a little as it rests. Good luck!

MC

That is a great looking prime rib, I hope to come close to emulating what you did there. Thanks for the tip

[IbrahimSS]

I've successfully done a few using just Worcestershire sauce and montreal steak seasoning. Basic instructions are trim fat, coat with sauce, season, then wrap in plastic for a few hours. Pull it out of the fridge, let it sit while you fire up your cooker, put it on at 325 until desired temp.

[Bonewagon]

I like doing a reverse sear.

Btw - Welcome from just down 127!

[kamado rookie]

Originally Posted by Bonewagon

I like doing a reverse sear.

Btw - Welcome from just down 127!

I am going to try to reverse sear also, the place that I got the prime rib from suggested searing it first but the kamado I have takes a really long time to cool down so if I would have seared it at 500-550 I wouldn't have been able to put it back on for a while, but on the other hand it heats up really quickly if I open the vents up and I can have it up to that 500 degree mark in a matter of minutes. Ill let you know how it goes, its nice to hear from a fellow Mid-Michigan griller.

[Bonewagon]

Same here. Easier to go up in temp than dump the heat.

Where'd you get the prime rib from? I'm always on the lookout for local places that have quality meat.

[GrillinFool]

smoke then sear. Always and forever,,,,

[kamado rookie]

Originally Posted by Bonewagon

Same here. Easier to go up in temp than dump the heat.

Where'd you get the prime rib from? I'm always on the lookout for local places that have quality meat.

Smith and Sons here in Mount Pleasant

[kamado rookie]

Here is the finished product, I tried to follow the same procedure that MisterChrister did with his except that I finished with the reverse sear. It didn't turn out as good as I was hoping and I think its because of the wood I used. I threw some mesquite chunks in because that is all I had on hand and I'm pretty sure I used too much. It wasn't bad by any means but I will use a different smoking wood next time. Any suggestions?

[Bonewagon]

I use either oak or cherry when I do beef. Mesquite can be overpowering if you use too much.