On 12/28/2012 9:41 AM, Nanzi wrote:
> I know there are several folks here familiar with Kamado, or BGE. We have a rib roast and want
> to do it on our #5 K. We've done them inside, and did them perfectly, but how do we do it on
> the Kamado? Some say start with blazing hot, then turn down, some say bring it up to blazing
> hot at the end.
>
> Hit me with your best shot, please. I really miss the Kamado site for recipes.
> TIA.
>
> Nan in De
>

Click the link for pics and the full discussion.

Hth.

http://tribe.grilldome.net/discussion/685/prime-rib

GD Setup

Temp: 250 F - - - - - - - - - - - - - - - - - - - - - - - - -At: Dome
Smoke: N/A - - - - - - - - - - - - - -- - - - - - - - - - - -Soaked: No
Setup: V-Rack - - - - - - - - - - - - - - - - - - -- - - - -Type: Indirect
Steam: N/A

ATC: N/A - - - - - - - - - - - - - - - - - - - - - - - - - - - Food Max:
N/A - - - - - - -Pit Max: N/A
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Food Min: N/A - - - - - - - Pit Min: N/A

Directions

Cooked a 10 lb Prime Rib this weekend on my dome.

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.

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 1/2 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.