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Prime rib roast question

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  • Chewey
    replied
    Looks great. That's one I've been wanting to do, but haven't tried. Looking at yours makes me want to try it even more!

    Leave a comment:


  • klflowers
    replied
    Very nice!

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  • EdF
    replied
    Had a very nice piece of prime rib roast today as well!

    Leave a comment:


  • RonB
    replied
    Congrats on a great cook.

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  • xaugievike
    replied
    that looks amazing. nice cook!

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  • SMO
    replied
    Looks great!

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  • HawkerXP
    replied
    Very nice!

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  • jgreen
    replied
    Wow. That looks great. No cook for me today, and you just made me hungry.

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  • ecowper
    replied
    it really looks great! That said, I tend to be a bit obsessive and do things repetively when I know it works. So, I always do my rib roast on the rotisserie in my Hasty-Bake. I know exactly how to do it so that my father-in-law says, every year: This is the best prime rib you’ve ever done Eric .... LOL

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  • HJS
    replied
    So I did the smoke on the PBC with no wood, just over the coals. Took it off at 117. Got my kettle fired up with a full chimney. Seared 1 min aside with cold grate technique for 1 min a side x2 for a total of 8 minutes since were 4 sides the way that I tied it up.

    Turned out pretty good. I made Meatheads gravy from the trimmings and bones. Turned out great! That is going to make an amazing stock for other recipes.

    Thanks for the suggestions guys. I would say the only difference between the way I used to do it and the hybrid way I did it today is just the small bit of well done-ness on the outside near the ribeye cap and along the other side. You can see in the picture. Honestly a minimal difference. Guests didnt complain and said it was great. But then again it was a year ago since the last time we had it around Christmas time.

    Cheers! Click image for larger version

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  • RonB
    replied
    If you decide on the PBC, you will need to pull it below your target temp. The higher the cook temp, the more carry over you will have. As mentioned above, if you don't mind an over cooked roast, it's up to you which cooker to use.

    But if you really want to try it on the PBC, you could always by another and freeze for later when there is no pressure to produce an exceptional product.

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  • Santamarina
    commented on 's reply
    +1 for experimenting with two roasts!

  • Nuke em
    replied
    If your cooking for just you I would experiment. If your cooking for your mother in law or equivalent, then I would stick to what ya know to impress. The only way a person learns is to experiment. That is what makes cooking a challenge
    and be sure to take notes. My better half is always coming to me and says, ya know that roast you cooked 2 years ago with the seasoning ya made? I want that for dinner.
    Well, I’ve done about 100 different roasts since then with different seasoning so I have no idea without my notes.
    Such a challenge....I love it

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  • texastweeter
    commented on 's reply
    Ill second that

  • marshall
    replied
    that's a toss up and I feel your pain.... I would say if your really craving a good prime rib then do what you know works, but if you wont be to disappointed if it doesn't turn out exactly how you want, try a new approach ( im sure it will still be great)
    …..or better yet go buy a second roast and do a side by side cook with pics

    Leave a comment:

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
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