Prime Rib

[Driftwood11]

Prime Rib On the Weber for mothers day with a little pecan wood smoke low and slow like my BBQ buddys suggested, on high heat first 30 min. to get a good crust then low and slow if any one knows another way let me know, I will take some pics and try to post them might need some advice on doing that . Happy Grilling

[Savannahsmoker]

I will be looking for the finished pics and I am sure they will be pretty.

Prime Rib  is one of the easiest and most tasty chunk of beef to roast on a grill.

[muebe]

Sounds like your on the right track

[Pappymn]

I am doing an 8 pound prime rib for my wife tomorrow. I am searing it off, then 200 degrees until 125 IT. This is my first go at prime rib.....excited.

[drholly]

Watching both of these. I've done a prime rib in my SRG - was great and more often in the oven in the way Ka Honu talks about. Look forward to hearing about and seeing your results.

Cheers,

David

[Ka Honu]

Cook low and slow till almost done.  Foil wrap and rest for 30-90 minutes.  Sear at end (500^o for about 6 minutes).  Carve and eat.

[RAD]

Cook low and slow till almost done.  Foil wrap and rest for 30-90 minutes.  Sear at end (500^o for about 6 minutes).  Carve and eat.

This worked for me – gets a nice crust and warms the food

Looking forward to your results Driftwood

[Pappymn]

Cook low and slow till almost done.  Foil wrap and rest for 30-90 minutes.  Sear at end (500^o for about 6 minutes).  Carve and eat.

This scares me. Almost as much as the Trisket. Searing at the end.....can't bring myself to do it.  I believe you that it works......need courage on a spendy piece of meat.

[Barry CB Martin]

Cook low and slow till almost done.  Foil wrap and rest for 30-90 minutes.  Sear at end (500^o for about 6 minutes).  Carve and eat.

I'm in this camp as well...

[muebe]

Cook low and slow till almost done.  Foil wrap and rest for 30-90 minutes.  Sear at end (500^o for about 6 minutes).  Carve and eat.

This scares me. Almost as much as the Trisket. Searing at the end.....can't bring myself to do it.  I believe you that it works......need courage on a spendy piece of meat.

Pappy do not fear the Trisket!

And the searing at the end is best if you have a top broiler. A few minutes on each side for a nice crust is not going to overcook the meat.

[Pappymn]

Turtle, RAD CB, and Muebe can't be wrong. Too much talent there. Let me see if I have this.

1. Cook meat until about 120 degrees or so

2. Pull and wrap tight in foil for 30-90 minutes (leave on counter???)

3. Broil in oven until desired crust achieved.

4. Immediately slice and serve


I have the other half of the 16 pounder I bought.  Would like to try this approach.

[Ka Honu]

Pappy - Here's more than you need to know about prime rib and the resulting recipe.  Trust us on this one (but read the article and recipe to verify).

[Driftwood11]

It came out good I thought it was a little over cooked for me wife and daughter said it was perfect, I need to find some better Temp probs I think mine are 5-10 degs. off. Got some pics I will try to post

[chris becker]

Smoked prime rib for dinner the last 3 Christmas's. Last pic not the best but you get the idea.

[Driftwood11]

Now that's a nice looking Piece of meat that's the way it's it should look, RAD did a nice one last Christmas he posted on Char-Broil Form. Thanks chris for posting it