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Boneless Prime Rib Noob Questions.


 
R

Randy Cooke

New member
I am cooking my first small Boneless Pribe Rib today. 2.5 lbs.

I Marinated overnight and have the Crushed Black Pepper/Cardamon combo. Sure smells good.

Question:

I want to cook this low and slow with a reverse sear at the end. I was thinking 230 to 250 at the grate.

My wife and I like our prime medium rare with it being a little on the rarer side if we had to choose.
At what internal temp should I pull it to do the sear? I have a gasser but I'd like to try to sear on the WSM on the lower rack.

I am a little confused as to how long to sear on each side so I don't end up with it overcooked (for us that would be medium).

I would also like to know if I should turn it during the cook or just let it sit?

Thanks for all and any help!
 
Leave it alone during the cook.

Take it to 120? in the center. Drop your rack to the coal level and sear, turning fairly often, till nicely seared all around. Time will depend on heat level but you're probably looking at 8-15 min. Check internal periodically and remove at < 130? - 123-128?, tops, imo. Rest 15-20 min, tented; serve.
 
I thought I remembered seeing this under cooking topics. Man it looks good.
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http://www.virtualweberbullet.com/ribroast1.html
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Richard Marquez:
Look forward to the responses on this. I love prime rib - also medium rare - and will be doing this on the WSM real soon. </div></BLOCKQUOTE>

Only my 3rd smoke with the WSM and it was to die for!!!

Rest after overnight Marinade and Rub

Pulled from WSM at 127f then seared for about 6 minutes total.

Searing on Gasser "Sear Zone"

First Cut after 10 Minute hold.

Time to eat!

Thank you everyone, I followed the instructions but seared on the "Sear Zone" of my gasser instead of the WSM. Medium/Rare to perfection!! Yummy..
 
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