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Old 12-10-2007, 11:39 AM   #1
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Need Prime Rib help

helping a friend with a cater on Saturday, gonna do at least one,
maybe 2 whole prime ribs.

Never done em, what should I do? What cooking temps and
what internals?
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Old 12-10-2007, 11:42 AM   #2
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Re: Need Prime Rib help

Quote:
Originally Posted by Captain Morgan
helping a friend with a cater on Saturday, gonna do at least one,
maybe 2 whole prime ribs.

Never done em, what should I do? What cooking temps and
what internals?
I don't know, But want to make one also... I'll be checking this thread closely.. How much were they Captain?
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Old 12-10-2007, 11:49 AM   #3
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Cappy,

I do one every year at New Years, I buy mine from a small meat store, who cuts the bone away from the meat and then ties it back on, not necessary but anyway, then I slather it with worsty sauce and coat it pretty heavily with Montreal steak seasoning.

I usually will cook it on the WSM at high temp until an internal of 125 and then let rest for about 20 minutes for a nice medium rare.

What cooker are you doing it on or are you doing it in an oven?

OR, you could do it low and slow but your internal temp will still be the same depending on your preference of doneness..if thats a word.
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Old 12-10-2007, 12:06 PM   #4
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hmm, I thought it was a slow roast piece of meat. I'm gonna use
my big grill cause I'm also doing 4 or 5 beer can chickens.
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Old 12-10-2007, 12:18 PM   #5
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Here's some mor einfo for you.

http://www.virtualweberbullet.com/ribroast4.html
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Old 12-10-2007, 12:24 PM   #6
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oh yeah, I forgot about that site, thanks
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Old 12-10-2007, 02:05 PM   #7
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Jim, the reverse sear method is ideal for a rib roast. Cook 275* until you get about 10-15 degrees of your desired finishing temp, then finish over direct heat until your desired temp. NOTE: Rib roasts will gain close to 10+ degrees after you take it off the cooker or out of the oven, so plan accordingly.

The best thing you can season it with it kosher salt, FRESH cracked pepper and minced garlic.
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Old 12-10-2007, 02:19 PM   #8
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Never cook less than a 3 rib roast, (For anyone else reading this thread). A whole one should be 5 to 7 Ribs. Cap try to get the butcher to NOT French cut the rack, He should know what your talkin bout.

I have photos @ work I can send you a link to them tomorrow. I had to show the photo to the butcher down here
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Old 12-10-2007, 02:19 PM   #9
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Quote:
Originally Posted by Larry Wolfe
...The best thing you can season it with it kosher salt, FRESH cracked pepper and minced garlic.
Larry....with all due respect....

You have no clue about what you're talking about.

Albeit a simple Rib is a thing of perfection upon itself, one must not forget the awesome epicness of a prime Rib ..... with something...a little, extra.

Ummm.... I wish I knew what that was.....

Some one will probably let us know.

(the first one that says PigPowder will be reported).


But Damn.... I made a PR w/ WRB and it was the best....SIMPLY THE BEST (ahhh Tina)
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Old 12-10-2007, 05:08 PM   #10
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Quote:
Originally Posted by ScottyDaQ
Quote:
Originally Posted by Larry Wolfe
...The best thing you can season it with it kosher salt, FRESH cracked pepper and minced garlic.
Larry....with all due respect....

You have no clue about what you're talking about.

Albeit a simple Rib is a thing of perfection upon itself, one must not forget the awesome epicness of a prime Rib ..... with something...a little, extra.

Ummm.... I wish I knew what that was.....

Some one will probably let us know.

(the first one that says PigPowder will be reported).


But Damn.... I made a PR w/ WRB and it was the best....SIMPLY THE BEST (ahhh Tina)
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