[bo]

I read the Cooks Illustrated version right after I went with the Alton Brown way. I'll stay with Alton on this one. IMO, the Cooks way will lead to more over cooking at the edges. Of course that's pure speculation on my part.

[bluesman]

Used two grills for this. Kamado around 275 for a while - then a super hot kettle to crust it up a bit.

Looks delicious!

What internal temp did you achieve?

[bo]

If anyone is interested, here's a link to the prime rib article article By Cooks in the Costco connection magazine. This will save you from having to pay for that overpriced magazine.

http://www.costcoconnection.com/connection/201111/?pg=34&pm=2&u1=friend

[bluesman]

If anyone is interested, here's a link to the prime rib article article By Cooks in the Costco connection magazine. This will save you from having to pay for that overpriced magazine.

http://www.costcoconnection.com/connection/201111/?pg=34&pm=2&u1=friend

Thanks for the link.

[euge]

If anyone is interested, here's a link to the prime rib article article By Cooks in the Costco connection magazine. This will save you from having to pay for that overpriced magazine.

http://www.costcoconnection.com/connection/201111/?pg=34&pm=2&u1=friend

That's a very brief synopsis of the Kimball's PR method. IIRC my dear mother pops the roast into a searing hot oven and then turns the heat down to 200. Will have to ask some questions next time we're talking PR.

[bo]

If anyone is interested, here's a link to the prime rib article article By Cooks in the Costco connection magazine. This will save you from having to pay for that overpriced magazine.

http://www.costcoconnection.com/connection/201111/?pg=34&pm=2&u1=friend

That's a very brief synopsis of the Kimball's PR method. IIRC my dear mother pops the roast into a searing hot oven and then turns the heat down to 200. Will have to ask some questions next time we're talking PR.

It did seem somewhat brief, but it gets the point across. Please, do yourself a favor and review this one as well.

http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe/index.html

[euge]

Seen that episode several times. And the recipe/method inspires me to try PR in the BGE.

Anyone done a rib roast in the egg before?

[bluesman]

Seen that episode several times. And the recipe/method inspires me to try PR in the BGE.

Anyone done a rib roast in the egg before?

Not me...you know I'm in the WSM camp. 

However...I don't see any reason why it can't be done with good results. Time and temp must be carefully adhered to as usual.

[corkybstewart]

If anyone is interested, here's a link to the prime rib article article By Cooks in the Costco connection magazine. This will save you from having to pay for that overpriced magazine.

http://www.costcoconnection.com/connection/201111/?pg=34&pm=2&u1=friend

That's a very brief synopsis of the Kimball's PR method. IIRC my dear mother pops the roast into a searing hot oven and then turns the heat down to 200. Will have to ask some questions next time we're talking PR.

This would work great in my smoker, it's easy to keep stable at 200F,

[beerocd]

What internal temp did you achieve?

120 when I went for the char because I knew that would be nice and rare.
So probably 135-140 by the time I pulled it off the kettle.
I'm good with rare, but not the rest of the family.

[beerocd]

Anyone done a rib roast in the egg before?

I used my knockoff egg. 
Thing is I wanted the char. I was using the plate/diffuser so I just lit up another grill for direct fire at the end.
How would you handle this with just an egg? Fireman's gloves, or just skip the char ?

[euge]

I think you would need to pull the roast out and then open the damper about 3/4 and let it hit temp. Then the roast goes back in. Don't worry about the plate-setter- just leave it in.

[beerocd]

I look forward to your pics. 

[capozzoli]

Hey guys, I started a cooking blog/journal if anyone is interested. Im gonna (over time) be divulging all of my tried and true recipes. A lot of it will be week long themes i.e. Indian, Italian, Vietnamese, BBQ ETC ETC. Hoping to talk Ron into an interview and photos for the homebrewing theme. 

Not much there yet but it will grow. Some of you may have already seen some of the stuff but I am gonna post tutorials with step by step photos and even videos eventually. Ive been practicing in the mirror. 

I would love to see some input from you guys. Great cooks here.

http://theholyravioli.blogspot.com/

[euge]

I've been looking at your blog cap. Good stuff there.