A noob and his Prime Rib roast.... - BBQ Central

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Old 12-05-2010, 08:06 PM   #1
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A noob and his Prime Rib roast....

Mrs Hogdady is asking for a prime rib roast for Christmas. I have a 22' weber grille. Can any of you offer suggestions/techniques for me to pull this off?
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Old 12-05-2010, 08:33 PM   #2
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Re: A noob and his Prime Rib roast....

I like to cook mine like this,

If there are bones almost cut them off and retie them to the roast.This makes slicing the roast easier. Season with Montreal Steak Seasoning. Set up grill for indirect cooking and place roast indirect until an internal temp of around 105*. Ramp up temp on the grill and sear all sides and pull the roast off at 125* internal. Let it rest 15-20 minutes before slicing.
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Old 12-05-2010, 09:01 PM   #3
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Re: A noob and his Prime Rib roast....

Vermins cooking technique is right on. Make sure you like the flavor of the Montreal Seasoning, I find it overpowering. I prefer just salt, pepper, onion and garlic powder.
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Old 12-05-2010, 09:16 PM   #4
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Re: A noob and his Prime Rib roast....

I did one last year for xmas eve. Planning on doing it again this year. Im also a fan of salt, pepper and garlic only. I also do the little slices in the roast and stuff cloves of garlic in.
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Old 12-05-2010, 10:07 PM   #5
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Re: A noob and his Prime Rib roast....

I'm weighing in in favor of the Montreal seasoning. I like to rub it with Worcestershire and then hit it with the Montreal. We also like to get a fresh horseradish root and grind it the morning of the cook. It'll improve the health of your sinuses. Sometimes I decide to go with with just salt, pepper and granulated garlic. If I do that way a hit with more garlic a couple times during the cook.
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Old 12-05-2010, 11:31 PM   #6
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Re: A noob and his Prime Rib roast....

V9 got it!! I put on EVOO frist and sear first but it don't make much differance. He is spot on on the 125. It'll climb to 135 while it rests. Oh and don't forget a drip pan to make you some Au Jus!
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Old 12-06-2010, 09:43 AM   #7
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Re: A noob and his Prime Rib roast....

My crew is more into steaks than roasts so when I happen to get hold of a whole bone in rib eye (choice grade minimum) I either have the butcher turn it into a boneless model..or do it myself..and cut the meat into steaks for the grill as thick as you like and save the ribs to cook another day. Works better for us like that than cooking the thing whole. Guess its just one of them personal preference type deals.

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Old 12-06-2010, 09:28 PM   #8
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Re: A noob and his Prime Rib roast....

I say go with the Prochilo/Pen method. Tough to go wrong with this cut though. Good luck!
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Old 12-07-2010, 05:19 PM   #9
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Re: A noob and his Prime Rib roast....

HELLYEA!!! They all sound good! I'm a fan of Montreal seasoning so that's a fo' sure. I'm lickin' my lips already...thx all for the input!
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Old 12-07-2010, 09:56 PM   #10
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Re: A noob and his Prime Rib roast....

Sounds like you may be afflicted with the munchies mi amgio. I just finished 14 tuna fish sandwiches and a big bag of chips along with half a jar of bread n butter pickles. Course I am a rotund chubby boy so that just a normal old meal for me. If you get my drift..wink wink lol

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