SRF Waygu Prime Rib

[Bobmcgahan]

Received a gold grade SRF Waygu Prime Rib for Christmas. I would like to cook on the PBC. Question: hang or cook on the grate and turn occasionally? Thanks.

[Duanessmokedmeats]

I would cut out the bone and tie it, so it would be more round/cylinder shape.
I would hang it, a hook on each end.

[bbq_esq]

Damn that’s a hell of a gift. Personally I’d just rack it. I’d be so worried about it falling, and if you are hanging it from both ends, wouldn’t it be in the same position as if it were on the rack? Maybe I am picturing it wrong. Either way I’d cook it on the rack rotating/turning. Love to see how it turns out!

[Bad Hat BBQ]

Might consider revers sear, let it warm up in a CI skillet and seat on the grate

[hoovarmin]

I'm a PBC true-believer. That said, I would not use my PBC for a rib roast, especially not one that cost that much money (have you gone online and seen how much the wagyu gold roast is? Someone clearly likes you a ton). I would reverse-sear, for sure, because you will get a well done band around the edges if you hang it or grate it in the PBC and cook it to finish, imho. But it would be interesting to hear what fzxdoc has to allow on this topic.

[bbq_esq]

I commented above but definitely agree. I would want to use something where I have more temp control.

[hoovarmin]

bbq_esq great to see you again!

[au4stree]

While not the same thing, it’s close….
I hang tomahawks on the PBC all the time. Our local Piggly Wiggly brings in prime cuts and they are pushing 2” thick each time. The PBC cooks it like a champ. I use my soapstone on the KJ to sear for that finish crust.

I just drill a hole in the bone and hang that sucker.

[fzxdoc]

For sure, in my mind, it needs to be reverse seared if you are looking for a smokey flavor as well as a roasted flavor in such a beautiful cut of meat.

I think it can be successfully done, reverse searing on the PBC then moving to a sear station (gasser, charcoal bed on kettle, etc) especially if you can keep the PBC temp low enough that you get 90 minutes or so of reverse searing so the smokey flavor is locked in. The PBC is a good smokey convection oven when the temp is well maintained. But too low a PBC temp and the flavor is compromised and too high a temp and the meat surface temp is compromised.

I reverse sear tri tips in the PBC (using ATC with a Pit Viper/Fireboard combo) all the time at ambient temps around 240ish.

That said, though, I'd probably favor a kettle with indirect setup for Step 1 of reverse searing something that large and that cylindrical because I can move it around more conveniently compared to the PBC. I don't know if this is what hoovarmin was alluding to on his post, but it's an approach that has worked well for me. You may not get as much smokey flavor as you would get on the PBC, but the uniformity of heat distribution through the cylindrical roast may very well be better.

Kathryn

[Troutman]

I know you all are PBC fans but for me a killer piece of meat like that goes in my SV tank at 133*F for 4-5 hours, ice bathed then seared over a screaming hot fire to perfection. But hey that's me

Enjoy that sucker however you cook it and show us some pictures man

[fzxdoc]

I agree, for pieces of meat for which I want no smoke flavor. But for smoke flavor, the PBC excels, at least for me, with the kettle with SnS coming in second for the convenience of manipulating the position of the meat as it goes through Stage 1 of the 2 stage reverse sear method.

Kathryn