No ribs on the BBQ today.

[FrustratedUser]

The store was out 🙁 so I had to improvise..
3 big-ass turkey drum sticks. 😀

2 hours until dinner.

 

[Weeeman]

Make me one!

 

[BatmanNate]

I made a prime rib on the charcoal grill last thursday. It was 8 lbs and is all gone now. 🙁

 

[RayH]

I made ribs last week in 15 degree weather. Grill/smoker was frozen shut so I had to light what was left over of the charcoal from below to unfreeze it.

 

[FrustratedUser]

Originally posted by: Weeeman
Make me one!

How about pics later?

 

[TechnoKid]

Originally posted by: BatmanNate
I made a prime rib on the charcoal grill last thursday. It was 8 lbs and is all gone now. 🙁

Rib roast in a 200 degree oven for 22-29 minutes per pound makes for awesome meal (take out the rib roast at least two hours to bring to room temp). I suppose I could use a BBQ to slow cook it, but its kinda hard to control the temp with charcoal (and keep the fire going for that long. you gotta figure all the heat loss from constantly taking the lid off to check coals/add coals). A ceramic cooker (an "egg") would be much better than an ol weber kettle, but they are very expensive. Could use a smoker too.

We had our Christmas rib roast slow roasted this way, and it came out great. Usually my fahter would use a searing method or a medium-fast roasting temp, but the slow roast method keeps it pink all the way across the cut, not just in the middle. It's quite important to bring up the roast to room temp.

And I'm sure you knew this, but you know that unless the meat was graded Prime, it is not prime rib, it is a rib roast, either standing if bone in, or rolled if boneless.

 

[Hayabusa Rider]

Originally posted by: TechnoKid

Originally posted by: BatmanNate
I made a prime rib on the charcoal grill last thursday. It was 8 lbs and is all gone now. 🙁

Rib roast in a 200 degree oven for 22-29 minutes per pound makes for awesome meal (take out the rib roast at least two hours to bring to room temp). I suppose I could use a BBQ to slow cook it, but its kinda hard to control the temp with charcoal (and keep the fire going for that long. you gotta figure all the heat loss from constantly taking the lid off to check coals/add coals). A ceramic cooker (an "egg") would be much better than an ol weber kettle, but they are very expensive. Could use a smoker too.

We had our Christmas rib roast slow roasted this way, and it came out great. Usually my fahter would use a searing method or a medium-fast roasting temp, but the slow roast method keeps it pink all the way across the cut, not just in the middle. It's quite important to bring up the roast to room temp.

And I'm sure you knew this, but you know that unless the meat was graded Prime, it is not prime rib, it is a rib roast, either standing if bone in, or rolled if boneless.

You cook a roast by time and not temperature?

😕

 

[Twista]

Originally posted by: RayH
I made ribs last week in 15 degree weather. Grill/smoker was frozen shut so I had to light what was left over of the charcoal from below to unfreeze it.

lmfao

 

[TechnoKid]

Originally posted by: WinstonSmith

Originally posted by: TechnoKid

Originally posted by: BatmanNate
I made a prime rib on the charcoal grill last thursday. It was 8 lbs and is all gone now. 🙁

Rib roast in a 200 degree oven for 22-29 minutes per pound makes for awesome meal (take out the rib roast at least two hours to bring to room temp). I suppose I could use a BBQ to slow cook it, but its kinda hard to control the temp with charcoal (and keep the fire going for that long. you gotta figure all the heat loss from constantly taking the lid off to check coals/add coals). A ceramic cooker (an "egg") would be much better than an ol weber kettle, but they are very expensive. Could use a smoker too.

We had our Christmas rib roast slow roasted this way, and it came out great. Usually my fahter would use a searing method or a medium-fast roasting temp, but the slow roast method keeps it pink all the way across the cut, not just in the middle. It's quite important to bring up the roast to room temp.

And I'm sure you knew this, but you know that unless the meat was graded Prime, it is not prime rib, it is a rib roast, either standing if bone in, or rolled if boneless.

You cook a roast by time and not temperature?

😕

Of course not. Its just a general guide so I know about the right time to start checking the temp with an instant read thermo. The more you open the oven the more heat is lost and the longer you end up having to cook it. I take out the roast at about 125-130 degrees on the thermo for rare, med.rare at 135-140 Let it sit/rest for 15-35 minutes and the temp will have gome up by 5-10 degrees.

 

[Weeeman]

Still waiting on the pictures

 

[Hayabusa Rider]

Originally posted by: TechnoKid

Originally posted by: WinstonSmith

Originally posted by: TechnoKid

Originally posted by: BatmanNate
I made a prime rib on the charcoal grill last thursday. It was 8 lbs and is all gone now. 🙁

Rib roast in a 200 degree oven for 22-29 minutes per pound makes for awesome meal (take out the rib roast at least two hours to bring to room temp). I suppose I could use a BBQ to slow cook it, but its kinda hard to control the temp with charcoal (and keep the fire going for that long. you gotta figure all the heat loss from constantly taking the lid off to check coals/add coals). A ceramic cooker (an "egg") would be much better than an ol weber kettle, but they are very expensive. Could use a smoker too.

We had our Christmas rib roast slow roasted this way, and it came out great. Usually my fahter would use a searing method or a medium-fast roasting temp, but the slow roast method keeps it pink all the way across the cut, not just in the middle. It's quite important to bring up the roast to room temp.

And I'm sure you knew this, but you know that unless the meat was graded Prime, it is not prime rib, it is a rib roast, either standing if bone in, or rolled if boneless.

You cook a roast by time and not temperature?

😕

Of course not. Its just a general guide so I know about the right time to start checking the temp with an instant read thermo. The more you open the oven the more heat is lost and the longer you end up having to cook it. I take out the roast at about 125-130 degrees on the thermo for rare, med.rare at 135-140 Let it sit/rest for 15-35 minutes and the temp will have gome up by 5-10 degrees.

May I suggest a VERY useful gadget. A Taylor or Polder thermometer. It has a probe that goes in the roast, and a lead that goes into a display unit which has a magnet on the back. I usually just stick it to the side of the range..
It's less than 20 dollars, and I use it to cook my brined turkey breast without ever opening the oven. I set it at 161 degrees and it beeps. Done!