Prime Rib
Author: Bill Barrett
Cook time: 4 hours 30 mins
Total time: 4 hours 30 mins
Serves: 6
The roast is in a “V” grate above the broth. This allows for a long, moist indirect cook. If cooked directly on the grate, the cook time would be much less and the meat would not be as tender. Another problem with direct cooking is there is a greater thickness of the meat on the outside that is well done. With indirect cooking the meat is uniformly cooked center to outside. The broth collects the drippings which can be used for gravy. A temperature probe is necessary to track the cooking progress. My roast was 43 degrees when I started, so I needed 3 and 1/2 hours to get to 115 degrees. If your roast is warmer then it will take less time to cook. I would not let the roast go much more than 115 degrees. The internal temperature will continue to rise after the meat is taken off the Dome. If someone wants a more fully cooked piece then place a single piece back on the dome after carving the roast. I used a cheap meat slicer to keep all slices the same size. Finally, I also covered the roasting pan in aluminum foil so it stayed nice and shiny!
Ingredients
  • 1 (10lb) Prime Rib
  • 48 Oz. Beef Broth
  • Large aluminum Roasting Pan
Instructions
  1. The dome was stabilized at 250 degrees for an hour before placing the roast into the dome. Based on postings on this board and other readings we used only Cow Boy Lump, bypassing any smoke wood.
  2. The cooking was semi direct with the roasting pan loaded with 48 ounces of beef broth. The roast was 43 degrees initially and the temperature increased 20 degrees per hour using a cooking temperature of 250 degrees. I had to open the input and output vents considerably after placing the roast into the dome to maintain 250 degrees cooking temperature.
  3. /2 hours later the roast reached 115 degrees [in the center] and we removed the roast from the dome and let it rest for an hour while the sides were prepared. The roast was extremely consistent from end to middle. The tenderness and flavor was as good as it gets. I agree that charcoal alone was enough smoke. Hope this information helps others successfully cook a prime rib on their dome.

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