Prime rib - best way to keep the temp. low


 
R

R_Pincus

TVWBB Member
I am grilling my standing rib roast for Christmas again this year.

I plan on using the low-heat / high sear method to cook the roast. This will keep the gray band as low as possible.

I plan on doing a semi-minion method, where I pile some unlit charcoal on half the kettle then cover with a few lit briquettes. The roast will go on the opposite side of the grill over a drip pan.

I plan also to keep the vents almost closed.

Any other tips for keeping temp down on a OTG?
 
Sounds like you have the right plan. My experience has shown 8-10 lit will yield 250-280*. One tip, no peaking. Lifting the lid really stokes it up.
 
You've got a good plan and shouldn't have any issues keeping temps low as long as your lid/kettle fit is decent. Also, you'll want to remove any hang-on gadgets like tool or lid holders, and your vent fins should be in good shape and fairly tight to the bowl. Ask me how I know. Every time I'm down in Mississippi I try to do a pre-cook assessment of my dad's kettle and tweak back into shape.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J. Gibson:
Sounds like a solid plan, I place a couple of fire-bricks in my kettle to assist with keeping the temps down. </div></BLOCKQUOTE>

Just curious how you use the fire bricks to keep the temps low. Most people use them as coal retainers. Are you using them on the grate like a stone.
 
Firebricks are a heat sink. They will absorb heat then release it. As long as too many coals aren't lit they will help to mitigate temps in the cooker.

Water in an alternative.
 
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