Prime Rib results - awesome!

Steve-O

Thanks to all of you who have responded to recent posts about how to cook prime rib. I have read and re-read them all, and they helped me prepare one of my best meals on the egg. As Uncle Milt's earlier post observes, there are a number of ways suggested as the best way to prepare prime rib. And I was undecided as to which to follow, but at my wife's suggestion, I finally decided to sear all four sides on my small at 600¡ for 3 minutes a side, (the little guy got a way from me for a short time and rocketed up to 750¡) then put it on my large, indirect, at 325¡ until it reached an internal temp of 130¡. I was afraid that I had overdone the searing, because it looked pretty black when it came off the small, but the result was magnificent! What a delicious piece of meat. I seasoned with some Cow Lick Steak Rub and garlic powder, and it was better than any prime rib I've had in a restaurant. This was a 4+ pound two bone roast, and I will definitely be doing one of these again the next time they go on sale. Leftovers for today's lunch!

MickeyT

Steve-O,[p]Isn't it great when a cook turns out better than your expectations?[p]Nice job.[p]Mick