Two prime rib roasts on Medium
This was a day-after-Thanksgiving cook (yeah, we were tired of turkey). It was pretty tricky getting two 4.5 lb roasts on the Medium - I had to remove the firering so that the temp probes didn't sit so high in the dome that they would hit the top when I closed the dome.
So, here was the final setup: BGE ceramic feet on firebox, platesetter on top of feet (feet of platesetter up), drip pan on platesetter and cooking grid on feet of platesetter.
Resting before being sliced
I cooked these two for a total of about 3 hours at roughly 265 F indirect, using kosher salt, pepper, olive oil as the dry rub and a reduced balsamic vinegar + red cooking wine + Coke (not Diet) basting liquid, which I poured over the roasts before searing (each roast was seared on both sides for about 90 seconds per side before roasting at 265).
Time to eat
I cooked the smaller of the two roasts (the one shown sliced here) to 140 F internal and rested for about 5 minutes - this was for those who like their meat "done" a little more. The other roast was cooked to about 132 F internal and rested for 5 minutes. It was noticeably more rare, but both roasts were stock full of juices.
A delicious feasts - several bites were as rich as butter. This was a good escape from turkey!
Just because I like this pic, here's another prime rib cook we just did this past Christmas '07. I just think she's a beauty.
These things are fun - hard to screw up unless you overcook them. Go for 125 internal unless you have picky eaters.
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