I'm cooking a 10 lb. "prime rib" roast at my parents home in Iowa. It will likely be cold and rainy and my father only has a Weber grill. I've not had good luck at maintaining a 225 temp on his Weber grill in the winter so I'm considering cooking the roast in the oven on 225 until it reaches 110 degrees and then moving the roast to the Weber for the finishing sear to 130 degrees. I recall Meathead suggesting starting the roast on the grill and then finishing in the oven. I'm just concerned that I would get it too hot, too early. Perhaps the best plan is to put the roast on the grill for a short time early to get a little smoke on the meat while it is cold, then move to the oven for the slow & low cook, and then return the roast to the grill for the sear? Any advice would be appreciated.
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Cooking "prime rib" with a Weber grill and oven
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Charter Member
- Sep 2014
- 550
- Port Washington, WI
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Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
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If i were you... yes. start on weber with an established fire (good smoke) and temper the roast to desired doneness in a slow oven. return it to a hot grill for desired sear. but i really don't think you can go wrong either way.
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Administrator
- May 2014
- 18992
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Start with a 1/4 chimney of charcoal, or maybe 20 coals, well lit. Watch your vents, you should be able to get that temp to hover to 200-225. If your temp creeps up too high, close your vents. Keep the bottom vents at a crack or just over a crack (1/8" to 1/4"), and the top vent to about 1/4 open. This should be a good starting point. For searing, when the meat hits 100 or so light 3/4 to a full chimney of coals, let em get red hot where the smoke stops, and sear that beast right over those coals rolling often. You'd be ok starting your sear at 120. It'll take a while to get a roast's temp up, more than a steak while searing.
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Administrator
- May 2014
- 18992
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Are you using a digital thermometer or your grill's lid thermometer? If you don't have a thermometer probe for the grate, and it's too late to get one, you may wish to do the oven method then sear on the grill. Lid thermometers are useless for measuring the temp your meat actually feels. The LAST thing you wanna do is overcook such a nice piece of meat.
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jauld22 ...
I personally don't want a smoke flavor on a Prime Rib roast. Cooking on a grill that you are unfamiliar with for a small crowd for a very important dinner would be stressful.
I would bake in the oven to 115/120° and then transfer it to the Weber that is at Warp 10 heat. I pull my Prime Rib roasts at 125/127° because you're going to get 3/5° degrees of carryover cooking.
There's many ways to do it and they will all produce a great roast. A meat thermometer is a MUST have tool for this cook though. I just think oven to Weber is more controllable and less stressful.
Good luck and take pictures...😜
Merry Christmas to all!
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i just did a roast last night in the oven following exactly the instructions provided by MH. ive done a ton on my cookers but this was the first ive ever done in an oven and im 31... thats either awesome or depressing, i havent figured it out yet.
either way, i followed the instructions exactly with a dry brine, tied it up, cow crust, etc. etc. and put it in the oven at 225. used a V shaped roasting rack but i put it on top of a smaller Pyrex roasting dish so it was well elevated all around with some beef stock in the bottom. had to refill this about 1/2 way thru.
at 115 (took about 2 hours) i cranked the broiler to warp 10, cracked the oven (to let out the convection heat) and seared it all around under the broiler turning once every 5-6 mins, leaving the oven cracked the whole time, till it hit 135. it was excellent.
PERSONALLY: i prefer using a cooker and some smokey charcoal flavor, the people who aren't into that flavor enjoyed it very much and there was little to no stress.
it had a Maverick in it the whole time it was in the oven and spot tested with a Thermapen. i made MHs garlic mashed as well... holy heck if you havent done this, do it NOW
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