Reply to "Prime Rib help"

Former Member

Was going to come here and start another thread...but will jump in here since my situation is almost identical. Hopefully the OP will not consider this a hijack.

I have prime rib for 70 tomorrow evening, and bought 4 whole lip-on ribeyes that average about 15 lbs. each. I am going to cook them tomorrow in my FEC-100 and am just looking for some advice on how to go about this. Never cooked a whole prime rib before. So...any and all comments from those who have BTDT are appreciated.

As far as the grade of the meat...I don't pretend to be an expert, and may well be wrong, but it is my understanding that the term "prime" in prime rib has nothing to do with the grade of the meat. It refers to the section of the loin or "cut" that you are cooking. It could be choice, select or prime in grade. Just my .02...and likely worth less than that:-)

12/11/098:18 PM

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