Whole prime rib on the bone


 
J

John McMac

New member
Hi christening the replacement WSM 22 from weber tomorrow and have acquired a nice 2.6 kilo /5.7 pound two bone rib joint and am looking to get the best out of it.

Should I low and slow it with the snake method for about 4 hours at about 250f or until 125 to 130 and a quick finishing on a sear grate?

It a first attempt with a prime rib so am somewhat apprehensive.......

Cheers
 
John McMac said:
Hi christening the replacement WSM 22 from weber tomorrow and have acquired a nice 2.6 kilo /5.7 pound two bone rib joint and am looking to get the best out of it.

Should I low and slow it with the snake method for about 4 hours at about 250f or until 125 to 130 and a quick finishing on a sear grate?

It a first attempt with a prime rib so am somewhat apprehensive.......

Cheers
Click to expand...


I'd shoot for an even lower chamber temp such as 225 or even 200 if you could, but 250 should still give you a nice consistent edge to edge color. As for the internal temp to pull and then sear, kind of depends on what degree of done you want the PR to b and also, whether you sear immediately or rest first and then sear. Pulling at 125 to 130 and then immediately searing would give you a nice medium. I prefer mid rare, so would pull at 120 or so then sear. If you rest then sear, carry over cooking isn't as much so 125 to 130, rest, then sear would give you a nice mid rare. Hopefully that's not too confusing.
 
FWIW, what Dave describes above is how I do the Christmas roast every year (usually a 5-bone rib roast), only I do it in the oven. It works out perfectly every time, and is one of my favorite meals every year. Good luck with your cook, and post back with some pics, if you can, to give us all something to drool over!! :)

Rich
 
Last edited:
You must log in or register to reply here.

 

Back
Top