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10 lb. and 7 lb. Ribeye Roast. (PBC)

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  • holehogg
    replied
    You haven't age a bit since then if I look at your photo from 2014 and your current one ­čśŐ.

    Leave a comment:


  • HouseHomey
    replied
    Any left??

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  • Spinaker
    replied
    Man, IDK.

    I do things very differently now. I go with the Sous vide version. I pre sear in the dry-aged tallow with garlic, rosemary and salt. I like to cook sous vide with the sear meat in the bag. Those amino acids really boosts the flavor. Then I sous vide at 125 F for 5 hours. Then finish it off in the broiler or the BGE. (Here is a link to that thread, where I briefly mention it)


    I still use Mrs. O'leary's Cow Crust. I love that stuff. I roll it in the rub after the sous vide step and then move to searing....turning constantly.


    Its awesome you went on the big dig for this old thread, it is fun to read the old stuff!

    Leave a comment:


  • Spinaker
    commented on 's reply
    Wow, this is an old one

  • tbob4
    replied
    Spinaker - I know that was 2014 but would you do anything different today?

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  • texastweeter
    replied
    Talk about an old post...

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  • rototiller78
    replied
    I came across rib roast at Aldi's here that is 7.99 a pound. May have to pick up one and try it out. Can't go wrong with prime rib.

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  • The Burn
    replied
    Yum!..

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  • Spinaker
    commented on 's reply
    Well you know what they say, "Necesity is the mother of invention." Perhaps they're right.

  • Huskee
    replied
    Great job! I like your technique of turning your PBC into a searing machine with the brick, that's thinking smart!

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  • Spinaker
    commented on 's reply
    Thank you sir. That means a lot coming from an experienced chef.

  • Strat50
    replied
    Beautiful job Spinaker!

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  • Spinaker
    replied
    Much delayed final product picture from Christmas dinner. The prime rib turned out awesome. I was really happy with the results and so was everybody else in attendance. Thanks for helping me make this special meal taste that much better.
    Here is what I did. I dry brined the meat 48 hours before I started cooking. The rub went on at about 12 hours prior to cooking. Once I was ready to cook. I put the meat on my Broil King Keg for the slow 225 F cook. I used the Keg because of the water pan. I felt like I needed to have a water pan between the fire and the meat, plus I wanted to catch the drippings for gravy. So, I decided to sear on the PBC. In order to get he coals to be closer to the grate, I put a cinderblock, on end, in the PBC. I then place the fire basket on top of the block. This put the basket right under the grate. I preheated the coals in my chimney, put them in the basket and turned my BBQ dragon up to high.
    Once the meat hit an IT of 115 F (the smaller roast first) I took them off and seared them one by one. I would say that the average time one each side was about 3 mins. One the first roast I burned the outside a bit. My fire was just way to hot!!! It still tasted fine but not what I was going for. The second roast was seared to perfection. Once I had the timing down, it was golden brown on all sides as I turned it on the fire. This was a really fun cook for me and those who were watching me do it, not to mention those who were eating it!!
    The reverse sear really worked well for me. I posted a picture to my Instagram page with #reversesear and now I've gotten all my friends asking me, "What is the reverse sear?!?" or "How do you do the reverse sear" I just send'm here.
    All in All I was very happy with the results. I found that this is a much easier cook when you have two cookers going at once!!!
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  • Strat50
    replied
    I think that I've cooked thousands, maybe tens of thousands of prime ribs in my 35+ years as a line dog and chef. Pre seared, reverse seared, etc. The essence of cooking a prime rib is low and slow, however; the lower you go, the drier the cooking environment needs to be. I've cooked them as low as 200, or as high as 350(NOT my preference, but if the person signing the checks says so, then 350 it is). In the restaurant, the oven we use is an Alto-Shamm type, which has a water reservoir below the main cooking area. However, below 250 it doesn't seem to make much difference in the ribs finished quality. Of course, for us Q'ers," it is easy to adjust moisture levels(depending on your rig). The real key is: low and slow. The low and slow, plus a rest time after the cook, will keep your chosen temp( rare, medium, etc.) from top to bottom of your prime. I've pre-seared in a 650 degree pizza oven, for example, and reverse seared. What really made a difference was the humidity during the cook. Understand, from a culinary standpoint, either work very well. The rest is splitting hairs.

    Having said all that stuff; if a particular method gives you what you like, then do it. We're cooking food, not saving lives here.

    Leave a comment:


  • (Neal)
    replied
    I did a 9 lb prime rib for one of our Christmas gatherings. Smoked on the PBC with cow crust rub mixed in olive oil. Hung that bad boy on the hooks, pulled it off at 125, and covered for about 15 minutes ( person that it was cooked for was a little late). Did not reverse sear. My son-in-law that it was cooked for claimed it was the best prime rib he had EVER had. It was rather good. I was pleased.

    Leave a comment:

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