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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 12-28-2012, 02:44 AM   #1
Kriss
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Default Any good Prime rib recipes?

Any help is appreciated
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Unread 12-28-2012, 05:19 AM   #2
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I usually give the roast a good dose of kosher salt and some pepper. Toss it on the Egg @ 350 or so and wait for the internal temp to get to ~120. Take it off, rest it, eat!

If it's not a large roast, then I might lower the pit temp to the 250 tange till the internat gets to ~115, take it off, crank up the heat, and sear the outside - love the reverse sear.

Some folks marinade etc, and if you search you will find some recipes for that. I am sure someone else will chime in soon.
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Unread 12-28-2012, 05:33 AM   #3
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Season, cook, eat. A good thermometer is a must!
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Unread 12-28-2012, 07:39 AM   #4
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I add a little butter to get a good crust and use pecan and cherry wood.
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Unread 12-28-2012, 08:13 AM   #5
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I am a huge fan of the reverse sear... Coat the meat with whatever rub you want, salt and pepper, or montreal steak, or another rub you happen to like on beef. For medium rare, cook it at 225 (i use a chunk of hickory)till the inner temp is 115, pull it, crank the grill as hot as you can make it, put meat back on to sear for a few minutes. Rest for 20 min, then cut.
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Unread 12-28-2012, 09:18 AM   #6
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I've become a fan of the KISS method for rib roasts.

I make a paste of garlic, rosemary, salt, pepper and olive oil and give the roast a nice coating and cook it at 225-ish until it hits 125-130 internal, then rest, slice and eat. It gets a nice color on the outside and a nice even color throughout. The higher cook temps and reverse sear all cook the outer edge more than the middle. That's not necessarily a bad thing, but I prefer a more even temp across the roast.
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Unread 12-28-2012, 10:41 AM   #7
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Dang it all - now you guys are making me want another rib roast for dinner....
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Unread 12-28-2012, 10:44 AM   #8
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I do the whole prime rib (usually boneless) on my Weber Kettle rotisserie. I rub mine down with worcestershire, montreal steak seasoning and some additional granulated garlic, I try to do this a couple days ahead of time. On the rotisserie with cooker temps 225-250 til IT of 120-125, I add a little mesquite for smoke. while the rib rests I get my cooker as hot as I can usually 400-500, Put the PR back on to give it a good crust, takes about 10 minutes, comes out a perfect rare to medium rare.
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Unread 12-28-2012, 10:46 AM   #9
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I hit it with kosher salt and cracked black pepper, cook at 200 until an IT of 120, pull out of cooker, crank heat way up, stick back in for a crust, rest at least 30 minutes and eat.
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Unread 12-29-2012, 09:52 AM   #10
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SPG overnight. KISS
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Unread 12-29-2012, 09:57 AM   #11
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Evoo and Todds Dirt on the rotisserie here.
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Unread 12-29-2012, 09:59 AM   #12
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Reverse sear. The last one I completely cut off the fat cap. Coated in EVOO, S&P, Lawry's, parsley and Foil Hat Rub -- but you can use most anything. I'm not a huge fan of raw garlic, but do like a chile-garlic rub. I generally cook at 225* with oak until the center is roughly 125*. I take it off to rest, covered in foil for at least 20 minutes. I'll then give it a sear for a couple minutes a side at 600*. Here it is sliced:



You will get temperature cook ranges all over, from 200*-350*. Like Ron_l says, the lower the temp, the more evenly cooked it will come out.
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Unread 12-29-2012, 10:23 PM   #13
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Quote:
Originally Posted by Gore View Post
Reverse sear. The last one I completely cut off the fat cap. Coated in EVOO, S&P, Lawry's, parsley and Foil Hat Rub -- but you can use most anything. I'm not a huge fan of raw garlic, but do like a chile-garlic rub. I generally cook at 225* with oak until the center is roughly 125*. I take it off to rest, covered in foil for at least 20 minutes. I'll then give it a sear for a couple minutes a side at 600*. Here it is sliced:



You will get temperature cook ranges all over, from 200*-350*. Like Ron_l says, the lower the temp, the more evenly cooked it will come out.
That's the ticket right there, I try to get that nice even cook all the way through! Great shot there Gore!
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Unread 12-30-2012, 02:44 AM   #14
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I find it is not easy to achieve even cooking. I guess I am not cooking at a low enough temp. I use a rub of garlic and rosemary and wood smoke is essential!
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Unread 12-30-2012, 10:32 AM   #15
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http://www.seriouseats.com/2009/12/t...prime-rib.html
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