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Beef It’s what’s for dinner.

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    Beef It’s what’s for dinner.

    Who doesn’t love a good prime rib roast.
    Front seared and finished off low and slow @220* Seared on my KJ jr. And than onto my BGE for some long lovin.
    Sorry about no plate pics but I think you’ll forgive me. 😁
    Click image for larger version

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    #2
    Beautiful! What was the final temp of the meat when you pulled it? Did you let it rest?
    Last edited by 58limited; August 23, 2020, 09:06 PM.

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    • Steve B
      Steve B commented
      Editing a comment
      It was 138* and no I did not rest it. I was too hungry.

    #3
    Dang, I thought I was showing out by myself with 2, "Tony Brined" thin ribeyes on the GrillGrate outfitted gasser and crescent rolls.

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      #4
      Looks really good!

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        #5
        Gadzooks!!!

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          #6
          Gimmedat

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            #7
            Perfection mate, great job

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              #8
              Perfect. Great work!

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                #9
                Gorgeous! Feast in the making.

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                  #10
                  Nice thick slices. Yum!!

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                    #11
                    That's one professional looking rib roast. You nailed it brother.

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                      #12
                      Perfection!

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