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!
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Christmas FriendsGiving Prime Rib!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Nov 2017
- 7153
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
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.
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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.
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