Prime rib

Anyone ever cook prime on Weber charcoal grill? wondering how long per pound any other advise.

We do it all (2-3 times/year) the time. Anywhere from 2-3 hrs thats either indirect at roughly 350-375 or sometimes we use the weber rotisserie. Truly-if you dont have one invest in a good leave in meat probe–

Go Spuds wrote:

Truly-if you don’t have one invest in a good leave in meat probe–

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Yes, it’s that important.

If you have a chimney starter the right temp is around 3/4 full with vents open. When I’ve used the weber I haven’t had a grill temp.

Indirect is easiest and really works good. Depending on the roast size you could set your coals all on one side. This allows you to set one end closer to the coals if you want. Allows to keep wife(med-med/well) and me(med rare) happy. If a bigger roast then coals on both sides with the roast centered in the middle of the rack.

If you can stack the coals pretty close to the grate then you could do a direct sear for just a few minutes and then indirect. This works but I didn’t notice a huge difference when just indirect.

Go Spuds wrote:

We do it all (2-3 times/year) the time. Anywhere from 2-3 hrs thats either indirect at roughly 350-375 or sometimes we use the weber rotisserie. Truly-if you dont have one invest in a good leave in meat probe–

This works for me as well, never used a rotisserie but a good high temp probe thermometer is key. 126 is my temp when I pull it, usually coasts to about 132 after I rest it for 30-40 minutes and don’t pull the probe until it’s time to carve. Hope this helps, good luck

Go Spuds wrote:

sometimes we use the weber rotisserie.

@go spuds How did you deal with temp when using the rotisserie?

Tried this for my first ever grilled prime rib. Since I couldn’t use my leave in probe I let it get away. couple things have changed, I now have other grill options and quality instant read probes. That said, I really want to try this method again.

Try cooking it at 225 – 250 until 10 degrees below your desired internal temp(I shoot for 125 )then rest in a cooler wrapped in foil and old towels until just before meal time (can be hours, it will stay hot, this allows for extra time so you can make sure dinner is done on time and relax with your guests). Then open your vents and get your charcoal bed screaming hot and sear all sides to the crust you desire, slice and serve.
With this method you have a more even temp (doneness) throughout the roast not rare in the middle and well done on the edges. Takes longer but it is worth it. Don’t ever cook by time, always use a GOOD thermometer, most of the dial ones are junk. This is called the “reverse sear”, look it up

Patk–
My set up for the rotisserie is to use 3/4 full chimney of hot coals on maybe 20 unlit ones–once the smoke calms down I add the meat and close the bottom vents to roughly 1/2 way and leave the top vents wide open. I usually will cook for 45-60mins then depending on the temp Ill start probing every 10-20mins after. I try pull it when the very center is about 120-125 and let it rest. that way the end pieces are a little closer to med and the middle 2-3 slices are a perfect med rare-

All in all-I really like the weber rotisserie! Not exclusively enough to keep me from using my weber summit charcoal a ton and I recently pre-ordered the new weber pellet grill–can never have too many cookers!

I think he was wondering how you monitor the meat temp with the rotisserie.

Yeah-that’s what I was saying. Start probing after an hr then every 10-20 after that.

Go Spuds wrote:

Yeah-that’s what I was saying. Start probing after an hr then every 10-20 after that.

Alright, so you just monitor with an instant-read thermometer as opposed to a leave-in.

Smoking a prime rib.. would be an anti-meat thing to do?

catmando wrote:

Smoking a prime rib.. would be an anti-meat thing to do?

It doesn’t suck I’ll tell you that.

Ralph Wiggum wrote:

<div class=”d4p-bbt-quote-title”>Go Spuds wrote:</div>
Yeah-that’s what I was saying. Start probing after an hr then every 10-20 after that.

Alright, so you just monitor with an instant-read thermometer as opposed to a leave-in.

Correct-Sorry I wasnt really clear. It can be a little tedious, but its a great excuse to drink beer in the garage/on deck etc!

I got it, thanks! The rotissierie is one of those projects I want a redo on.

For the OP thought of one more thing. Seasoning wise I make a paste:

Montreal steak aka coarse salt, pepper, garlic
Fresh Rosemary (this one is the key)
Thyme, if fresh great. If not fine.
Olive oil, just enough so it turns into a paste.
Mix it up, rub it all over the meat, cook, drink, enjoy

Adding the herbs has been a hit. Could add other herbs like basil to the mix. If you do let us know what you think.

I’m one that is generally opposed to a lot of herb seasoning on a prime roast. Herbs like rosemary and thyme can quickly over power the beef flavor. With a roast this good, I want to taste the meat. Salt/pepper/garlic is all I use.

Regarding temperature and time, if you are following any recipe, it will take the same amount of time at specified temperature whether it is in the oven or the smoker as long as you are capable of maintaining a constant temp in your Weber.

buck_slayer, if you can go low and slow to your desired internal temperature you will have a constant color from edge to edge versus brown to a pink center.

SuperDave1959 wrote:

I’m one that is generally opposed to a lot of herb seasoning on a prime roast. Herbs like rosemary and thyme can quickly over power the beef flavor. With a roast this good, I want to taste the meat. Salt/pepper/garlic is all I use.

I agree with this with a prime ribb. Though I will use a garlic herb paste for a leaner roast like a strip loin.

catmando wrote:

Smoking a prime rib.. would be an anti-meat thing to do?

I highly recommend!

So who makes a good leave in meat thermometer?

Should I put it in a pan or right on grill?

Thermoworks Smoke dual probe digital thermometer

https://www.thermoworks.com/Smoke?gclid=CjwKCAiA__HvBRACEiwAbViuU_td5bdaKMTuFAiQXRItvYF4Jf2Me-ci6_vwm9ZtKV2fG3nkChzwzhoCSzQQAvD_BwE
Roast on grate with water/drip pan under grate and under roast.

buck-slayer wrote:

Should I put it in a pan or right on grill?

Directly on the grill. Some pre sear and some reverse sear. Since I slow cook, I prefer a reverse sear.

I also like Thermoworks probes but don’t need the remote so get the dual probe for about $20 from Amazon. ThermoPro TP 17

A Big 10-4 on ThermoWorks!
ThermoWorks

A good alternative is the Maverick 732 or 733
Maverick
I’ve got a couple of them too.

Biggest issue that people have with leave in probes is the cable can get too hot on a grill and they will get the probe wet where the cable joins the actual probe itself. That will kill it.

Made the prime on Weber checked it at 2 hrs interior temp was 200. Pieces in middle were med well ends well done. Tasted good but not the out come I wanted. Will know better next time.

Totally agree on ThermoWorks. My wife got me the handheld probe and it is by far the best thermometer around. I’ve gone through a half dozen cheap handheld and leave-in thermometers over the last 5 years. Either the probes fail or they wander out of calibration. That’s assuming they were in calibration to begin with.

ThermoWorks are used by nearly all chefs for a reason.

I have a good thermometer but grill doesn’t have any temp readings. I just need to check after 1 hr of grilling. The grill taste in meat was good.

Used the ThermoWorks with meat and air probe. It worked fantastic on the prime rib. Didn’t open the lid for 7 hours. It was perfect inside.

buck-slayer wrote:

I have a good thermometer but grill doesn’t have any temp readings. I just need to check after 1 hr of grilling. The grill taste in meat was good.

Get dual probe, one for meat and one for grill. Your grill temp must have been way too hot.

In the past I have grilled with either 1 or 2 offset fires of wood only try to keep 275 tops. I have had a fire of 325 to 350 in past and it gets done too fast, but still with good results, but better w/ lower temps.
Water/drip pan under meat. Roast with the spits.
Time for a 1/2 on the grill is about 1 ½ to 2 ½ hours, varies.

With either I use a combo of hickory and fruit wood that is usually cherry or apple