this is my first fathers day with the oppurtunity to grill. for the past few years we always go to my inlaws...my mother inlaw is not the greatest griller. the stuff she grills is rathr simple and boring. so this year we are having inlaws over and a few friends. i decided to make this special ribeye roast. i will certainly take pictures and post them after fathers day. if anyone wants to give any ideas or past experience with this type of meat i would greatly appreciate it.

http://www.costco.com/Browse/Product.aspx?...&lang=en-US

i am goiong to use a coffee rub and rotessiere for a few hours..has anyone done this before? i saw it in the williams sonoma catalog.... this is the link...
http://www.williams-sonoma.com/gift/thm/Sp...?cm_src=hplink..

check it out it looks and sounds so good.

so i did a trial run with the spice rub and good thing i did.. i made a porkloin....it came out so good and tender...but it was way too spicy for the family. so i am on the hunt for a new rub..any ideas?

the rub i was going to use was the coffee spice rub from william sonoma...

Well I make my own rub. But in a pinch, I always have some of Emeril's rubs laying around my wife always likes his. Even when I do ribs, usually 2 or 3 of them will have my rub, and then 1 or 2 Emeril's Rib Rub, becasuse my wife likes it, and mine is a hair hot for her.

First I will say that I am in no way a grilling expert like others on this forum. I am stilll learning.

My question is - do you really think you need a "spice rub" of any kind. My own opinion when I do roasts that are not even close to the quality of the rib roast you are making is to let the meat flavor through.

I do like to season and or "Spice rub" chicken and pork. But what is the same cut as "Prime Rib", my choice would be olive oil and either a steak pepper (Like Montreal seasoning) and / or sea salt and call it not good but "Great".

I'll bet that fine piece of meat will have great taste without a lot of spices.

Just my opnion. But - I am jealous !! LOL

Hope it works out for you just as you like!

so looking on this site i knew i would find a great way to make the roast

i am pretty sure i am going to follow what Cepolly did in making his. http://www.bbqsource-forums.com/invboard/i...?showtopic=2232
it looked almost perfect. to make it perfect it would of been at my house

anyway going to the butcher tomorrow to pick up the roast. i pretty siked...

and i think you are right Green the meat is going to have excellent flavor without the rub. i always get the prime ribeye on the bone or cowboy steak when i am at a fine steak house..always and it always has so much taste. as for keeping the crews tight thanks for the reminder and tip to use pliers. i will def. do that.

I'm sure you are going to have a Grand Day!

I had meant to add that when I do Rotisserie (indoors on a large countertop oven) I find that the center rod carries a lot of heat into the meat. You would find that the center of the meat will get a touch more heat that when you just place it in a pan to roast. Also watch where you put the thermometer. Get it into the center - but offset to the center rod so you are "temping" the meat and not the metal that conducts the heat.

I have used an "instant" style" meat thermometer for the past several years when I can't use the electronic one (The rotiss winds the probe wire). The instant style works very well and are very cheap - especially compared to Prime Rib. Just a thought.

Try Soy Sauce for a marinade. If you've ever enjoyed Outback steaks or Charlie Brown's steaks, this is their house marinade for prime ribs. you won't be disappointed. It will be a subtle flavoring, mostly it enhances the beef taste rather than masking it. Rubs usually dominate the beef taste. Of course, I am mostly a purist on steaks (S&P), but prime rib roasts (such as the Costco boneless roasts) are delcious with the Kikkoman's Soy Sauce, marinated for about 4 hours).

Really looking forward to your results, whichever direction you take!

Mike

so as isaid last night my wife is at the store picking up the meat. i will put up some picutures a little later tonight of the meat....Cuskit when you finish the roast you said you use the main burners...is that to get a good chare on the outside? if so im sure you recommend putting them on low maybe keep the the 2 middle ones off and just use the 2 outside burners?

thanks!

ezkb420,

I think someone else must have stated procedure, I only mentioned the marinade. But I do use the roto initially, and then shut it off and finish with my two outside burners (1 + 4) to finish, these on low, same as you surmised.

You've got me wanting to do another one, but that'd be someday next week. So....... I'll just have to look at yours meanwhile!

Mike

Mike I think I shall try Soy Sauce for my next marinade the red wine vinegar , red whine, garlic was nice, but soy sauce is more up my alley.

-=Jason=-

ezkb ...

Here is what I did with my rib roast ... http://www.bbqsource-forums.com/invboard/i...ost&p=21099

I didn't use the rotisserie burner, just indirect heat.

BG in WV

BG,

Thanks for the reminding post! I remember how delicious that roast looked the first time I viewed it, and now it looks even more delicious!

I think it's time for me to acquire (defined - ask Patty for Fathers day) a wireless thermometer!

Mike

so i am going to get the wireless thermometer on Saturday from home depot. the idea of not having to open the hood to check internal temp is great. and your roast BG looks great.

ezkb ...

Make sure you take and post pictures of your roast tomorrow ... so we can all learn from and enjoy your efforts!

BG in WV

so i went to the butcher and picked up the roast. he suggested that i have the rib bones cut out and retied back into place.this way they come out easy after cooking. and makes for easier slicing. then when i got home i brushed it with olive oil and then rubbed a little minced garlic, kosher salt, and pepper all around it. after coated i wrapped it in saran and put it back into the fridge. then i went to a thermometer as bg suggested. i am going to rig it into place on Sunday.

as for pictures i have a few i took of the meat all rubbed i will certainly take pictures of the roast on sunday and hopefully will post them on Monday.

wish me luck!

so today was the day. i made the roast and it came out awesome. actually better then that. i definitely cooked it maybe 10 minutes to long. the center of the roast was more like medium then medium rare. cuskit i made the switch from rot burner to main burners for the last 25 or so minutes..i think it made the outside have a nice charr...i used the drip pan with the wine ,onion, beef broth and 2 garlic cloves smashed. i was going to do it with a dark beer instead of the wine maybe next time. i have to say mt butcher was totally right about cutting the bone from the back of the roast and retying them up. the thermometer i rigged up was a great...thanks BG for the idea...i ended up using a 12mm long socket and attached the it to the end of the rot rod. it game me the extra distance i needed so it didnt get in the way of the hood. i think next time and there certainly will be a next time. i am going to cook a little shorter and usee a little bit more of a rub that will give a good coating to the meat. i also made grilled artichokes...they came out great... enjoy the bbq porn... .i have a few pictures to post and i am having a little trouble uploading them from i photo...i use a nikon d80 and the pics are about 3 mes in size..

so here are the pics that were promised.

on saturday i rubbed the meat with a basic olive oil salt peeper and garlic. then i wrapped it tightly with saran. i also boiled the artichokes. and cleaned and split them. if any one has any questions about the thermometer please just posty them i will give a full description . but it worked great.

ez,

Wow! You made my morning! The roast looked delicious, and with all the pictures that is verified! The marbling in that meat looks fantastic! I know what you mean, I like the center more rare than medium, but I'm sure it was still juicy and tender given the excellent marbling. Kudos for a wonderful presentation!!

Mike

Emm- Somehow I missed the original post requesting information on doing a prime rib. I have done several on the rotisserie, and they have came out perfect.

Hike's Prime Rib on Rotisserie

You did a great job, and as earlier poster stated. The rub should be kept simple, as the juice from the rib will baste the meat.

I'm like Cuskit, Medium rare in the center will leave a lot of taste, and will be super tender.

Hike

i am having a company BBQ at my house. a total of 6 people. 3 guys and 3 girls. i was looking to do ribs on the bbq. i am very unsure.... i am going to make a raiser for the grill similar to the ones i saw on this message board. my wife is telling me to let her cook them in the oven first and have me finish on the grill. any and all insight would be extremely helpful. i am going to post this under it is own header as well..