Mrs. O's Cow Crust Prime Rib

[7over]

Thank you Meathead for the tutorial on Prime Rib and Mrs. O'Leary's Cow Crust recipe. The result was absolutely delicious!

Quick cook notes: Cooked on the PBC at 260 deg. 3 hours to 130 deg internal temp. Original Prime Rib was 16 lbs, trimmed and cut in half .... probably 5 lbs of meat. I modded the process just a bit... I did not turn the cow crust into a paste, instead I put all the spices in a blade grinder and pulsed them to get the rosemary and thyme cut down a bit. I lathered the meat with olive oil and the dusted it liberally with cow crust. Hung with two hooks, spanning the two rods. I had no propane left to fire up the grill for the reverse sear. I still have the other half in the freezer and will try it with the sear to compare.
I only got 1 shot of a slice of deliciousness while it was on my plate. It was melt in your mouth tender and very flavorful.

[Huskee]

Gorgeous. I like that rub. I sprinkle it on dry with my fingers, great stuff.

[Steve B]

Can you telleport me a slice of that there beautifulness? I can almost taste it already.
Nicely done 👍

[kmhfive]

Wonderful meal!

[RonB]

Looks great. I think you can sear under the broiler - just let it get screamin' hot before putting the meat in the oven. And make sure it is close to the heat.

[FireMan]

Looks great & sounds like you had a time doin it. You are a little sloppy with the butter on the bread.

[kamadoRob]

That looks very tasty. Nicely done.

[DWCowles]

Beautiful!

[HouseHomey]

If you get rid of those green things you will have more room for meat. Looks great!!

[Mudkat]

Awesome job!

[7over]

.... Nicely done.

My family always thinks they're giving me a compliment when they say "Well Done Dad!" .... and while I understand and love their sentiment, "Well Done" is just not something you want to hear as a meat lover.

"Nicely Done" is well heard!

[7over]

Looks great & sounds like you had a time doin it. You are a little sloppy with the butter on the bread.

I sincerely apologize for the sloppy butter work. My giddiness over the meat must have clouded my vision?

[FireMan]

Understood, proceed.

[7over]

Looks great. I think you can sear under the broiler - just let it get screamin' hot before putting the meat in the oven. And make sure it is close to the heat.

We don't have.broiler on our oven... it's a small oven that sits above the dishwasher in a stack. The stovetop is separate... OTHERwise....that would have been a great option. I thought about using my weed burner to do the deed but it also runs on propane... and stole the last few drops to light the PBC Charcoal! (which only takes about a minute )

[Powersmoke_80]

Looks Fantastic!
Could you get close enough to sear over the charcoal of the PBC?

[7over]

Sear over the coals.... now that's an idea. I could pull the coal basket and dump into a Smokey Joe ... renamed Searin' Joe?

[Spinaker]

This rub is one of the most underrated on the site. It is also excellent for a dry wing rub!

[Stevo]

Works good on pork tenderloin!

[Potkettleblack]

Dawned on me last night, that they could call the site AmazingRubs.com, and not be wrong.

[Spinaker]

True Story. Potkettleblack

[PappyBBQ]

Gorgeous. We do prime rib for Christmas dinner and I didn't even get the picture, so it didn't really happen. Wish I had because the Yorkshire Pudding was spectacular.