Snake River Farms Reverse Seared Prime rib with Amazing rib cow crust

[ImmersionFD]

Decided to cook an awesome valentines day meal instead of going out.

Cooked on BGE. Smoked on indirect heat @ 225 for about 2 hours with a chunk of pecan wood, on the Mini Max aka Bandit. Once it got around 120 I moved it to the Large AKA Smokey to sear it for 2 minutes on all 4 sides. Was excellent and really like'd meathead cow crust. In the past I had just used herbs de provence but this is better.

Thanks Meathead!

[Jerod Broussard]

Whoa!! You did that meat some good!!

[Danjohnston949]

ImmersionFD, Young Feller Where Did You Learn To Cook Like That? Eat Well and Prosper! From Fargo ND, Dan

[ImmersionFD]

amazing ribs, and lots of trial and error

[Spinaker]

ImmersionFD Looks unreal man!! You wolf that thing down then go for a US free diving record?

[ImmersionFD]

Spinaker nope but getting ready to teach a class starting Thursday. Went running and did some breath hold training this morning to make up for the Prime Rib.

[Baker Dan]

Looks wonderful

[Breadhead]

Great cook. That looks fantastic.😎

[smokinsteve]

That is awesome!! Wiping the drool off my chin.

[DWCowles]

That's one fine looking Prime Rib roast right there

[Jerod Broussard]

I'm pretty sure he held his breath during the reverse sear just for fun.

[ImmersionFD]

that would be 8 minutes, that a bit long of me, longest is 7 minutes.

[bbqoaf]

Great crust to crust colour!

[_John_]

Looks amazing!

[ecully]

Meat looks perfect! How was the vino?

[Dr ROK]

That looks perfect! What kind of probes are you using?

[Craigar]

That looks perfect! What kind of probes are you using?

They almost look like iGrill probes but they don't appear to be color coded due to the smoke residue.