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prime rib question
Smokin' Wolverine
Posts: 165
I am cooking a 13 lbs prime rib today for Thanksgiving dinner, I just need a little feedback as to how long you think I should cook it @325-350
Thanks
Thanks
Comments
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Here is some great Info:
http://www.nakedwhiz.com/madmaxprimerib.htm -
Wow, you sure do plan ahead!! How are you going to store it for 6 weeks??
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Thanksgiving
Canada = Today
US = Fourth Thursday in NOVEMBER!!
Your profile says US.. You holding out on us??? :woohoo:
Ohh when is dinner.. -
Te way I do Prime Rib Preheat the Egg to 450* put the meat on a rack indirect for 30-min. then lower Temp. down to 325* 17-min per lb.to an internal temp.135* for med. rare let rest for 30-min. befor carving.
Ross
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While heat is the means to get a hunk of meat from the fridge to the table (in this case, a standing rib roast), what about the cut? I've bought what I considered nice-looking offerings, only to find that they were more like steak than prime rib after cooking with TLC. I've read that the 9-12 rib sections are the most succulent. Is this really the case? With thousands of tons of food flooding the market every day, are those few with the "blue stamp" really able to rate/judge meats accurately? Albertsons down here has standing rib roasts on sale this week for $7.99/lb., and while I'm tempted to take the bait, I don't want to be disappointed again.. Anyone 'primed' to comment on this?
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Rascal,
I like the big Standing Rib Roast, have them cut the bones from the meat and then tie them back on. I make a paste 50-50 black pepper and garlic salt it makes a great crust.
Ross
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