Prime Rib on a gas BBQ

I would get an Iron Skillet and get it hot enough to smoke.
Then brown the rib roast on all sides to seal it and roast
at 250 in the iron skillet on the grill and use a meat
thermometer to get the internal temp to 135 degrees. Remove
the meat and let it relax and raise about 7 to 10 degrees
and then carve. The interior will be med rare[warm red
center] and the outside will be medium[hot thin red center].
Sorry I believe any true steak should never be cooked past
my description of medium, Have the butcher remove the
feather bones or at the least crack the rib, this will allow
a easier carve. You may want to remove the muscle after
cooking by following the rib and feather bones and let the
guest suck the meat off the bones, the tasty part, and then
slice the rib muscle into steaks at a thickness to serve the
number of guest. You could serve 3 to 5 people with this
size roast.

I believe it is 15 minutes per lb. for a cooking time.

"Doug" <[email hidden]> wrote in message news:douglashh-
[email hidden]...

Quoted message said:

I want to cook a 4.25 pound prime rib, bones still
attached, on my gas grill. I can keep the temperature at
about 250 with the lid down.

How long should it cook?

Thanks,

[email hidden]...

Quoted message said:

I want to cook a 4.25 pound prime rib, bones still
attached, on my gas grill. I can keep the temperature at
about 250 with the lid down.

How long should it cook?

Thanks,

Doug, you may want to ask alt.food.barbecue. Many of those
guys are experts - some just think they are, but they're
pretty helpful for the most part.

kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson
"Doug" <[email hidden]> wrote in message news:douglashh-

In rec.food.cooking said:

I want to cook a 4.25 pound prime rib, bones still
attached, on my gas grill. I can keep the temperature at
about 250 with the lid down.

Quoted message said:

How long should it cook?

Until it is done.

You need a thermometer, and not a stopwatch.

At that low cooking temp, you want to stop at a lower
internal temp than you might otherwise. I'd pull it at 120
and let it rest.

--
...I'm an air-conditioned gypsy...

- The Who

Doug said:

I want to cook a 4.25 pound prime rib, bones still
attached, on my gas grill. I can keep the temperature at
about 250 with the lid down.

How long should it cook?

Thanks,

Why not cut it down into individual prime ribs. I've done it
that way on the grill and they come out great. That way you
can tell when they are done by the feel of the meat...real
soft=med rare, med soft= well

"Doug" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I want to cook a 4.25 pound prime rib, bones still
attached, on my gas grill. I can keep the temperature at
about 250 with the lid down.

How long should it cook?

Thanks,

I'm assuming that you have a rotisseree? 14-16 minutes per
pound, but use a meat thermometer. Keep in mind that the
temperature of beef will continue to rise after it is taken
off the heat.

Emil Luca said:

I would get an Iron Skillet and get it hot enough to
smoke. Then brown the rib roast on all sides to seal it

There's no "seal" when the outside is browned. It's just
browned or "seared." Juices still leak out, and they leak
even more quickly when the outside is browned because of
muscle fiber contraction because of the denaturing.

Quoted message said:

and roast at 250 in the iron skillet on the grill and use
a meat thermometer to get the internal temp to 135
degrees.

There's no good reason to roast it in a skillet. There will
be little pan juice, certainly not enough to save as a gravy
base and the skillet will interfere with the convection
currents that will cook the roast more evenly.

Quoted message said:

Remove the meat and let it relax and raise about 7 to 10
degrees and then carve. The interior will be med rare[warm
red center]

At a finish temp of 145, it's at medium and heading up to
med-well. This temperature will give a warm pink center.

Quoted message said:

and the outside will be medium[hot thin red center].

The entire piece of meat is judged as a unit and, in this
case should be characterized as medium. Since when are there
two different readings on a roast?

Quoted message said:

Sorry I believe any true steak should never be cooked past
my description of medium,

A prime rib is a roast, not a steak. As for doneness, its
all opinion.

Quoted message said:

Have the butcher remove the feather bones or at the least
crack the rib, this will allow a easier carve.

"Crack the rib" as in break the bone? Never heard of
such a thing.

Quoted message said:

You may want to remove the muscle after cooking by
following the rib and feather bones and let the guest
suck the meat off the bones, the tasty part, and then
slice the rib muscle into steaks at a thickness to serve
the number of guest. You could serve 3 to 5 people with
this size roast.

More like 3 once you subtract the weight of the bones and
the loss in trimming, cooking, and carving. Figure 50%
+/- of the original weight will reach the plates of the
people at table.

Quoted message said:

I believe it is 15 minutes per lb. for a cooking time.

Cooking time will vary significantly depending on any or all
of several variables like the temp of the meat, the actual
temp of the grill, the shape of the roast, the variability
of the flame, how often the lid is raised, the wind blowing
on the grill, etc.

Pastorio

Quoted message said:

"Doug" <[email hidden]> wrote in message news:douglashh-
[email hidden]...

Quoted message said:

I want to cook a 4.25 pound prime rib, bones still
attached, on my gas grill. I can keep the temperature at
about 250 with the lid down.

How long should it cook?

Thanks,

"Emil Luca" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I would get an Iron Skillet and get it hot enough to
smoke. Then brown

the

Quoted message said:

rib roast on all sides to seal it and roast at 250 in the
iron skillet on the grill and use a meat thermometer to
get the internal temp to 135 degrees. Remove the meat and
let it relax and raise about 7 to 10 degrees and then
carve. The interior will be med rare[warm red center] and
the outside will be medium[hot thin red center]. Sorry I
believe any true

steak

Quoted message said:

should never be cooked past my description of medium, Have
the butcher remove the feather bones or at the least crack
the rib, this will allow a easier carve. You may want to
remove the muscle after cooking by following the rib and
feather bones and let the guest suck the meat off the
bones, the tasty part, and then slice the rib muscle into
steaks at a thickness to serve the number of guest. You
could serve 3 to

5

Quoted message said:

people with this size roast.

Browning does not seal anything - but is still important
because of the flavor it develops. It think your recipe is
the best way to do prime rib - brown in a skillet then cook
at a relatively low temp until medium rare.

--
Peter Aitken

Remove the [censored] from my email address before using.

[email hidden] :

|| In rec.food.cooking, Doug <[email hidden]> wrote:
|| > I want to cook a 4.25 pound prime rib, bones still
|| > attached, on my gas grill. I can keep the temperature
|| > at about 250 with the lid down.
||
|| > How long should it cook?
||
|| Until it is done.
||
Yes - once it's black and smoking, you can safely consider
you may have overcooked.

--

Do what ye will and harm none.