Well I am doing something new for me thanks to you guys. I have a 4 bone prime rib I pulled out of the freezer and am going to use Meatheads recipe for it and the rub. I will cook it to about 120-125, my wife likes it rare. Any suggestions from you guys. It will be done on my Weber with my DigiQ and Maverick.
Announcement
Collapse
No announcement yet.
Prime Rib
Collapse
X
-
If reverse searing, he suggests pulling it pretty early to allow for carryover, which I think is a good idea, depending on you final sear technique.
I have on occasion underestimated time and had to split into steaks mid cook. I ended up deep frying them and finishing the crust over direct coals. Turned out to be the best steaks they’d ever had, so there’s always a backup plan. :-)Last edited by Polarbear777; July 24, 2019, 02:14 PM.
- Likes 3
Comment
-
Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
-
OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
I agree with my esteemed colleague Polarbear777, put a probe deep in the middle and pull it at 112-115* then reverse sear it to your 125*.
By the way, your wife is correct, prime rib done any more then that is ruined in my book !!!
- Likes 1
Comment
-
Comment
-
texastweeter the ones we have had before from this supplier are between choice and prime.
pkadare you are one crazy man the best part of a prime rib are the ribs next to the sirloin. The ribs are bigger and the meat is more tender.
-
-
-
depends on how big the vein of fat is that runs between the spinalis and the eye of ribeye. If large (usually so in sub-prime grade meat) I'll peel back the spinalis and trim out most of that fat vein, then lay the cap back over and truss (I would have removed the bones already and saved as a treat later). If the fat vein is smaller and or softer (you think it will render mostly) I leave it in. Dry brine overnight at least. I then hit it with hot sauce and my BEV0 Bark rub. Into the pit at 225° over oak and mesquite. Once center hits 110° I pull it and let it rest until about 10 minutes before service (I usually let it cool all the way to room temp) then I blast it under high heat either in my convection oven or in the pit at 500-550° for 10 minutes. Remove and slice/serve immediately.
- Likes 2
Comment
-
Well cut it off the bones, tied it up and dry brined. About 4" in circumference. Will make Meathead's wet rub when I get up tomorrow. and then the gravy when the wife gets up.
- Likes 2
Comment
-
Administrator
- May 2014
- 18988
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I don't pull mine quite so early to sear on a roast, maybe 5 degrees shy, they're thick enough it takes a bit to affect the middle, plus I tend to prefer a more delicate sear. On a steak I pull earlier but they're thinner. YMMV
- Likes 1
Comment
-
Yea Huskee I am going to fire up the gasser to seer the outside. No way I could get the charcoal up enough up to sear temp.
-
Charter Member
- Oct 2014
- 7327
- NEPA
-
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
You got this. It is actually easy. Season meat, cook meat, cut meat, eat meat.
Don’t judge doneness by color. When first sliced, rib roasts tend to look much redder than you would think for the temp you pulled at. I’ve done over 100 of these. I’m tired of explaining to Mrs Mosca, now I just run her piece under the broiler for a minute.
If you have a rotisserie, use it. Coal up both baskets to the sides and spin that son of a gun. It comes out fabulous!
- Likes 4
Comment
-
Yep Mosca have done many in the oven but first on the smoker. Wife loves it on the rare side so will do it so. I have the DigiQ probe and the Maverik probe to make sure I don't over cook it. LOL Will probably take it to 120.Last edited by mountainsmoker; July 25, 2019, 09:44 PM.
-
I have rotisserated ( FireMan lol) many a prime rib. Personally I like it smoked as my rotisserie is on my Gasser.
-
Comment
-
Later today, your to early. It will have been dry brined about 22 hours when I put it on. Be about 7 your time for dinner.Last edited by mountainsmoker; July 26, 2019, 12:36 PM.
-
-
Well it came out absolutely fabulous. Almost fork tender to cut. Nearly 4lbs. Cooked to 110 and a piece of cherry wood for smoke. Browned the outside on my gas grill as below. Made the gravy, the wife took one taste and said she was going to make French Onion soup from it. It has to be the best stock going. I have two more of these prime ribs in the freezer. Know how they are going to get treated.
Last edited by mountainsmoker; July 26, 2019, 08:34 PM.
Comment
Announcement
Collapse
No announcement yet.
Comment