I've been asked to cook a prime rib on a friends treager. Any tips/suggestions to insure success?
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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 cooksComment
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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.Comment
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Should I dry brine covered with plastic wrap or leave it uncovered?Comment
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I like to render some of the fat down that gets trimmed off the roast and brush it on right before the sear. The board sauce mentioned in meatheads recipe definitely takes the roast to another level in my opinion.Comment
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