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Prime Rib Pics

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Post Thu Jan 04, 2007 11:29 pm
Luke Skywalker medium-rare
medium-rare

Posts: 65
Location: Philadelphia area
how long did it take to cook?

Post Fri Jan 05, 2007 2:40 pm
T-Rex well done
well done

Posts: 1933
Location: El Paso, TX
I can't really recall the total time. I was cooking by temp not time. I want to say it took a couple hours but don't quote me on that.

Post Fri Apr 24, 2009 5:39 pm
Bunqui rare
rare

Posts: 13
Location: Hattiesburg, MS
T-Rex,
That sure looked good. Going to have to try that as it looks fantastic.

Post Fri Apr 24, 2009 7:01 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5900
Location: Central Alberta, Canada
Welcome to the board, Bunqui! :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Sat Apr 25, 2009 7:43 pm
BBQ Bob well done
well done

Posts: 536
Location: Clifton, New Joisey
Hey T-Rex!

That looks great. Meat looks soooooo juicy! Thanks for sharin.
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FURN. Short for furniture that I should have instead of this thing - wifie

Post Mon Apr 27, 2009 9:03 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Welcome to the board Bunqui! :D
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Post Thu May 07, 2009 11:22 am
Bunqui rare
rare

Posts: 13
Location: Hattiesburg, MS
Got to try that this weekend.
Char Griller 5050
Cooking with Gas and Blowing Smoke

Weber Smokey Joe

Post Thu May 07, 2009 9:58 pm
phillyjazz well done
well done

Posts: 2981
Location: Philly

Luke Skywalker wrote:
how long did it take to cook?


Don't cook by time ... cook by temp. It's ready when it's ready. In the meantime, have a cocktail. maybe another...

"Time is an illusion .... Lunch Time doubly so" -- Scott Adams (Actually Douglas Adams) - but both are funny guys ...
Last edited by phillyjazz on Mon Dec 21, 2009 9:25 pm, edited 1 time in total.
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Mon Dec 21, 2009 5:51 pm
nicneufeld well done
well done

Posts: 542
Location: Kansas City, BBQ Capital

Wow, 105 degrees! That's a bit wild for me, but maybe I'll get brave enough someday. My daughter had a 103 degree fever the other day! 105 is a bit on the "not quite ready" side for me.

Phillyjazz, I think you're getting your Adams-named humorists backwards...Scott Adams is the Dilbert creator, Douglas Adams the author of the quote above (in Hitchhikers Guide to the Galaxy) by way of character Ford Prefect.

There is a nice scene about the ethics of meat eating in the second book of that series, The Restaurant at the End of the Universe! :D
22" Weber Kettle One-Touch Gold w/ Smokenator
2009 18.5" WSM
Pro Q Cold Smoke Generator

Post Mon Dec 21, 2009 6:54 pm
bstein well done
well done

Posts: 435
Location: San Diego CA
When ever I do a 3 or 4 bone standing rib roast I cook at 225-250 and usually let it go to 130F internal, it will coast up to 140 or 145. Now according to wiki: http://en.wikipedia.org/wiki/Temperature_%28meat%29 that is still rare. Anything less is considered blue.

Even at 145, the middle is still nice and pink with red juice flowing.

Post Mon Dec 21, 2009 9:28 pm
phillyjazz well done
well done

Posts: 2981
Location: Philly

bstein wrote:
When ever I do a 3 or 4 bone standing rib roast I cook at 225-250 and usually let it go to 130F internal, it will coast up to 140 or 145. Now according to wiki: http://en.wikipedia.org/wiki/Temperature_%28meat%29 that is still rare. Anything less is considered blue.

Even at 145, the middle is still nice and pink with red juice flowing.



I will pull a NY strip roast at 130F and be very happy after a 10 minute rest. Prime Rib has a kind of "jelly" texture that rare that I don't care for. I pull PR at 145 (according to my thermometer.)
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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