Boneless Prime Rib Advice For Thanksgiving

thirdeye

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• Nov 22, 2010

• #1

It looks like my only option for choice beef will be a boneless roast, and I generally cook the bone-in ones. Trying to cover all the bases here, any tips when barbecuing a boneless one? I will be using low pit temps and my Big Green Egg.

 

Hub

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• Nov 22, 2010

• #2

Watch your IT carefully -- use a Maverick or remote thermometer if you've got one. The bones have a stabilizing effect that you'll miss. Still gonna be good chow, though!

Hub

 

P

PCBBQCO

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• Nov 22, 2010

• #3

I have done several of these on my BGE. As big as 15 #. They turn out great. Salt and pepper rub. I foil near the end of the cook just to collect some of the juices. I pull at about 135 internal and let rest. My foolish guests that want it more done get the end pieces. Rest of the roast is med. rare.

 

deguerre

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• Nov 22, 2010

• #4

Here's a small one I did last month on a kettle. It came out pretty good.

http://www.bbq-brethren.com/forum/showthread.php?t=93426

 

cmcadams

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• Nov 22, 2010

• #5

You're using a platesetter with it? If so, nothing to worry about. Really, if the bones turned out good on the bone in roasts you've done, it should be fine.