I've been asked to cook a prime rib on a friends treager. Any tips/suggestions to insure success?
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Prime Rib
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I followed the prime rib recipe on here.
Definitely need to trim a lot of fat off. Boneless is always nice. Nice dry brine. Low and slow and a reverse sear rocks. I wish I could have cooked the one I did just to medium-rare. Alas someone from the church had me cook it for them.
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I have a Weber dedicated for the reverse sear. I now have six Weber's so numbers wise, it is an easy decision. I have three fire brick I use to raise the coal grate to within a few inches of the food grate. You can find old Weber's on craigslist pretty cheaply and use it only for reverse sear cooks
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Like Jerod says trim it well, and dry brine generously and well, for say 2 or 3 days. Take it no further than 135. I'd pull it at 130 after searing and carryover will probably raise it to 135 by the time you slice & serve. FLBuckeye & the others have a great suggestion about using a Weber kettle for searing, you could even use a Smokey Joe (14.5" mini) for searing too, Jerod and I do/have done that. They're $30 at home Depot and worth every penny.
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Charter Member
- Dec 2014
- 1351
- Morrill, Nebraska
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
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