Youngest daughters 20th birthday this weekend, and her order for her birthday dinner is Prime Rib with mashed potatoes (made with touch of horse radish), "Lawry's salad", yorkshire pudding and creamed spinach. Basically going to Lawry's but she likes mine better! BONUS! Love doing prime rib. Cut the rack of bones off for a different day, and also carve off a couple of nice ribeyes for a later meal as well. I'm in heaven. Oh wait, it ain't about me!
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Weekend Cook - Prime Rib!
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Charter Member
- Oct 2014
- 7429
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Mrs and I didn't care for prime rib made over the coals. Normally I like the smoke on anything, but rib roast is pretty delicate, and all that was lost. I didn't use any wood, just a normal cook: Big Green Egg, hardwood lump, 225* indirect to an internal of 135*.
I mean we ate it, but prefer it in a regular oven. YMMV.
I've done probably 50 or more of these through the years, btw. It is my favorite meat to cook, because it gets so much praise from guests!
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Mosca could it be that you had too many unlit coals that produced the smoke while gradually igniting?
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The PBC is a different animal. If you are not willing to experiment, go with a full, well lit basket. I've never used the lighter fluid method so I have no idea how the coals react.
I have never used a full basket for a less than 5 hour cook.
Then again I'm the worst person to take PBC advice from LOL. Never followed any of the official tips and directions.
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Club Member
- May 2015
- 496
- Tennessee
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Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Ok. A confession. I'm not cooking the prime rib on my PBC. I slather it in a dijon mustard/fresh garlic paste then pack it with rock salt. This gets roasted in the oven at 450 for 35 minutes to set the crust, then down to 325 for the remainder of the cook. Turns out such a good product that i just can't bring myself to try any other cooking method. If the roast didn't cost a hundred bucks I might be tempted to try another method. When the family requests Prime Rib this is what they expect. Who am I to argue with them?
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This is what I'm talking about. There are many ways to do it properly. I make a crust of beef flavor Better Than Boullion, crushed garlic, and pepper. Then I roast it @ 225*, and when the temp hits around 130* I switch to the broiler and set the crust, 5 minutes a side, 4 sides. That has the same effect as reverse sear.
Before I got good at it, I ruined a few of those suckers. But the last 25 years or so have been excellent.
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