Christmas FriendsGiving Prime Rib!

[eugenesisco]

Dry Brined for 36 hours. O’Learys Cow Crust. Low ‘n Slow. Started at noon. Following Meathead’s Reverse Sear method! Hope it tastes great!

[DeusDingo]

that's going to be great!

[DWCowles]

Looking good. I can't wait to see the finish product. Cheers!

[RonB]

Lookin' real good.

[HawkerXP]

Very nice.

[jfmorris]

I've been doing (New York) strip loins this way recently after picking up some on sale, and you are going to enjoy the prime rib prepared this way.

My family is more of a "medium" to "medium well" family, so my compromise has been a pull temperature of 135F, and serving the women-folk from the ends, or throwing theirs in a cast iron skillet for further browning.

[Pirate Scott]

Exactly what I have done, it works great.

[Pirate Scott]

Gonna be Great!

[HawkerXP]

Soooooooooooo?

[Frozen Smoke]

Those are going to be off the hook be sure to post some pics of the finished product! Prime rib is truly special low and slow. I rub mine with something called English Prime Rib rub from the Spice House. Then I put it in one of those oversize oven bags with some aromatics like quartered onions, garlic cloves, bay leaves etc. I leave air in the bag so the aromatics can waft around in there. Leave it in the fridge for 24 to 48 hours.