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Cook Catchup Part I - Prime Rib Roast

Hillbilly-HightechHillbilly-Hightech Posts: 966
edited May 2012 in Beef
Howdy Fellow Eggers!! 

Due to busy schedule (work + school), haven't been posting pics of my cooks (doesn't mean I haven't been using the Egg - ya gotta eat, right???)
:-\"

Anyway, since the motto is "pics or it didn't happen" - figured I'd MAKE some time this weekend & correct that...

Soooo, w/out further adieu comes "Cook Catchup Part 1 - Prime Rib Roast"

This cook was done several weeks ago, but it turned out most EGG-cellent!! 

Here's the details:

Dome Temp = 250
Meat Internal Temp = 120
Rub = 50/50 DP Raising the Steaks + DP Cowlick
Method = Indirect
Smoke = (4) Pecan chunks (this turned out a bit smoky for me, but my GF loved it, so I guess that's all that matters)!!  :D

ENJOY!!~!!
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee

Comments

  • tazcrashtazcrash Posts: 1,851
    Boy does that look good. How long did it take at a 250 dome temp?
    Did it make a bit of a crust?
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Sorry, it's been several weeks now since I did that cook, so I don't recall how long it took - my best guess is 2-3 hrs maybe? 

    And yeah, it developed a slight crust - the rub and the overall taste was incredible!!
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • stikestike Posts: 15,597
    taz: you can assure a crust by letting it dry for at least a few days, uncovered, in the fridge.  don't trim too much fat either.

    crust will still form at low temps
    ed egli avea del cul fatto trombetta -Dante
  • There you go again. In the fridge for a "few" days. Dammit I hate you
  • bodskibodski Posts: 454
    That is beautiful. I'm planning on a rib roast around the holidays; I'll be looking this one up again. 

    Cincinnati

    LBGE, Weber Kettle

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