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Cooked a small prime rib tonight
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Hiites
Posts: 26
I cooked a small prime rib tonight.
I made a paste out of garlic, evoo, salt, pepper, celery salt, thyme, and Ralph's Big Nasty Beef Seasoning.
Put the platesetter in and got the egg up to 500* and put the prime rib on and cooked it for 20 minutes then dropped the temp to 350*. Pulled it when the internal temp was 130*
I tented it and meant to let the temp come up to 138* but it got away from me and went up to 142* so it wasn't quite as rare as I like it but it was still pretty good.
I made a paste out of garlic, evoo, salt, pepper, celery salt, thyme, and Ralph's Big Nasty Beef Seasoning.
Put the platesetter in and got the egg up to 500* and put the prime rib on and cooked it for 20 minutes then dropped the temp to 350*. Pulled it when the internal temp was 130*
I tented it and meant to let the temp come up to 138* but it got away from me and went up to 142* so it wasn't quite as rare as I like it but it was still pretty good.
Comments
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Great pic's! Great Cook! And Welcome!BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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We did that last weekend...I just love this time of the year!!
That looks incredible BTW.. -
Very nice !
How much did it weight and how long it took to reach 142 ?
Thanks
Enrique -
Looks "super premium" to me!!
Keep it up, the great cooking, that is! -
Good job, Brad! It looks like a great (or grate?) cook. Maybe an OKC eggfest item after you help me with the cheese class??
Bruce -
Your prime rib looks so good, love the crust!
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Nice
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Not as rare as you like ? Looks perfect to me !
Next time, call me and I'll come over and take it off your hands. :laugh: :laugh:__________________________________________Dripping Springs, Texas.Just west of Austintatious -
eenie meenie wrote:Your prime rib looks so good, love the crust!
what she saidcontext is important -
That looks like it came out peerrrrrrrrfect!
JM -
A little fresh Horse Radish and pepper corns sprinkled on that and you have something there!
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Nice post! Great color inside and out! Looks fabulous.
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Had prime rib tonight at a local steakhouse. :laugh:
Yours looks way better. Nice job -
Thanks everyone for the kind words. It weighed 5.0lbs. After the initial 20minutes at 500*, it cooked another 40minutes at 350* to make it up to 130*, then it rested for 15 minutes, tented, to come up to 142*. The crust was awesome. @Big Daddy- thanks for the help with the temp/fire issues. It was definitely an air flow issue. I used the last of a bag of the wicked lump and there was some small pieces that "clogged" the pile and wasnt letting air flow good.
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It looks perfect to me! Nice cook.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Looks MITEEFINE from here.
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maestro....(MASTER)
it looks sooooooooo goood...
great job.... -
Looks yummy. May consider this as an option at Christmas.
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