Quick Friday Prime Rib Help (& cook)

[Jason TQ]

Folks I scored 15lbs of prime rib roast on the Publix sale. Gonna probably get another one, but for today I'm gonna cut this sucker in half and cook it for dinner.

This is last minute and I really haven't done a ton of prime rib :twitch:. Should I just season up with Montreal Steak and put on the pellet cooker 200-225 around 12pm and just let it ride slow then finish on the egg or broil high heat?

Trying to not overthink this with fancy slathers or techniques. I know there is a "start at 500 and shut the oven off deal" but wanting to use a smoker and pellet is the easiest this short notice.

thanks!

 

[SweetHeatBBQnSC]

That sir is a jackpot hit! Looking forward to the results.

 

[Radrob]

Monteal seasoning will work.
Smoke it at 250 till it reaches 116, pull it and let it rest. Carry over should get you close to 125, fire up the egg or oven to 500 and blast it till you get the crust you want. I'd leave the probe in to make sure you don't over cook it.

 

[gtsum]

^^^that!

Show some pics of the end result also!


Sent from my iPhone using Tapatalk Pro

 

[Jason TQ]

Cool. Thanks folks. I'll give the low & slow then sear at the end approach a swing as it seems easiest.

Picked up a few bottles from Costco to enjoy with dinner so should be a good meal.

Also I should note (for those that care) that the leftovers of this prime rib will go into my next McRib concoction :-D. Might monte cristo McRib, leftover prime rib and who knows what :mrgreen:

More to come for dinner later.

 

[Jason TQ]

5bones so will cook the heavier side. Almost 9lbs.

Quick trim job.

 

[4ever3]

Oh this is gonna be GOOD!!!

 

[Jason TQ]

Oh this is gonna be GOOD!!!

Might slather it with McRib sauce :grin:

 

[kevinstaggs]

I'm waiting semi-patiently for the results.

Just wondering is there an pellet grill only approach or do you think it has to be finished over charcoal. Could you not hold in in warming unit until PG gets hot and finish there? Not saying just asking as I'm no expert here...

 

[Jason TQ]

I'm waiting semi-patiently for the results.

Just wondering is there an pellet grill only approach or do you think it has to be finished over charcoal. Could you not hold in in warming unit until PG gets hot and finish there? Not saying just asking as I'm no expert here...

Ya I guess you could, but might need more of a sear. Using my vertical so no real sear option.

Not sure the 500 smoker would get that same sear finish, but l'll let the others chime in. I genuinely am no expert on prime rib.

 

[blackdogbbq21]

I did one on my stick burner a few months back. I just let it run at 280-300 or so until it temped for rare. With the rest it carried over perfect. The crust was good on it without searing, i did use a good dose of black pepper on it. It came out great, it's certainly something i will make again. A well seared ribeye steak is tough to beat, but i do like a good slice of prime rib

 

[ronbrad62]

Having eaten prime rib prepared by my wife's side of the family on several occasions, the one outstanding thing they all did was to randomly poke holes about the outside of the prime rib and insert a whole garlic clove. The flavors are unreal!

 

[Jason TQ]

Ok went on right at 12pm. Running 225 for now and can increase temp as needed. Not sure how long this will take to get in that 115'ish range, but we shall see :-D

 

[4ever3]

Might slather it with McRib sauce :grin:

NOWWWW we’re getting somewhere!

 

[wbratt1]

I bought three of them yesterday! I do the same as stated above, but after rest I put it in a hot oven to get the crust I want and serve right after I pull it out of the oven. It's going to be amazing.

 

[Jason TQ]

I bought three of them yesterday! I do the same as stated above, but after rest I put it in a hot oven to get the crust I want and serve right after I pull it out of the oven. It's going to be amazing.

Gotcha. so hot oven like 500 degrees vs doing a broil? How long does that take?

And if doing the 500 route do you shoot for an even lower internal temp of like 110 because it could cook more in that hot oven?

 

[Jason TQ]

2hrs in. About 65 degrees internal

 

[Radrob]

Gotcha. so hot oven like 500 degrees vs doing a broil? How long does that take?

And if doing the 500 route do you shoot for an even lower internal temp of like 110 because it could cook more in that hot oven?

I let it rest till it temps about 118 after it reaches it's highest temperature from the carry over cooking then blast it for 10-15 minutes, you'll know when it's done by the oven smoking up the house!!:razz:

 

[Jason TQ]

Guess where I am again, lol......

 

[RacrX]

Monteal seasoning will work.
Smoke it at 250 till it reaches 116, pull it and let it rest. Carry over should get you close to 125, fire up the egg or oven to 500 and blast it till you get the crust you want. I'd leave the probe in to make sure you don't over cook it.

What's the final target temp for med-rare?