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Prime Rib for Fathers Day
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robnybbq
Posts: 1,911
I am going to cook a prime rib for fathers day. I have cooked them before indirect @ 350.
They have come out good but missing some more flavor. I have usually just used salt/pepper.
Should I put any sort of rub on instead? I have DP Cow Lick, Red Eye Express, Tsunami and Ragging River. I have Chicago street from Perzies as well (great for steak). If I use Cow lick - Should I use allot?
Shove garlic inside?
Planning on fresh thyme and rosemary sprigs all over as well.
I am getting the bones cut off but tied to the roast. Bone side up/down - dont matter?
Thanks
They have come out good but missing some more flavor. I have usually just used salt/pepper.
Should I put any sort of rub on instead? I have DP Cow Lick, Red Eye Express, Tsunami and Ragging River. I have Chicago street from Perzies as well (great for steak). If I use Cow lick - Should I use allot?
Shove garlic inside?
Planning on fresh thyme and rosemary sprigs all over as well.
I am getting the bones cut off but tied to the roast. Bone side up/down - dont matter?
Thanks
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
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i would use kosher salt, fresh ground pepper and some fresh rosemary. Pull the bones back and season behind them then tie back on. I go bones down for some added insulation but doubt it makes much difference indirect. i would let the meat speak and not use any rubs but that's personal choice. FWIW-regardless gonna be great eats!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I'm in the salt and pepper only camp. And I'd cook it at as low a temp as you can maintain, maybe a little oak if you want some smoke, but I just go straight lump.
Buy some beef consomme for the au jus - add any juice you get from carving it. And a horseradish sauce is a requirement.
______________________________________________I love lamp.. -
Agree with what has been said. You may want to cook it at a lower temp as well.
Steve
Caledon, ON
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I third. I cook at a lower temp with minimal seasoning. Salt and pepper. Although I have in the past shoved a bunch of garlic cloves in between the bone and meat. Unnecessary... but pretty unreal delicious. I think the prime rib purist would probably disagree though. I don't usually do it that way. Also I cook bone down. Another thing I do some times if I am doing a real small one, like 2 or 3 bones, is to sear it before roasting. Seems like it locks the juice in a little better. The down side is you then have to cool the egg back down.
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Slow down dude!!!280ºF with Red Eye128ºF in the centre135º on the EdgesThis was a 17lbs beast!Men, easier fed than understood!!
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OK - I can go lower temp. ~250? How long per lb then? I think we got a 4 ribber. Just want an idea on when to put it on.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Roughly 25 minutes per pound at 250* That only applies if the length and diameter are approximately equal or shorter. If it is longer it will be less.
Steve
Caledon, ON
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This was the best Prime Rib I have cooked so far. Took about 25 minutes per pound for this 5 pounder. I could have cooked it lower but we were hungry..._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia
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