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Amazing Prime Rib

TarHeelBBQTarHeelBBQ Posts: 317
in EggHead Forum
Thanks for all the suggestions and help!!! Great bottle of wine. Great smoke. Just a great meal. Wow!!! Now time to watch college football

Comments

  • Que_n_BrewQue_n_Brew Posts: 577
    That looks insane!
    PROUD MEMBER OF THE WHO DAT NATION!
  • doubledouble Posts: 1,214
    Looks great. Can you post info please? Size, temp time etc?
    Lynnwood WA
  • jfm0830jfm0830 Posts: 987
    Wow that looks awesome!! I love the dark bark you got there.
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • TarHeelBBQTarHeelBBQ Posts: 317
    I smoked this roast for about 3 hrs on 300. It was simply amazing. Maybe a little more rare than most like but I'm a rare red meat guy. Great bottle of wine to go with the roast. Simply an amazing meal.
  • travisstricktravisstrick Posts: 5,001
    Love the hen Mallard in the background of the wine pic. 
    Be careful, man! I've got a beverage here.
  • TarHeelBBQTarHeelBBQ Posts: 317
    That's a black duck. I'm an avid duck hunter. I also have a swan flying over my kitchen table.
  • travisstricktravisstrick Posts: 5,001
    I, too am a big fan of killing migratory birds. 
    Be careful, man! I've got a beverage here.
  • TarHeelBBQTarHeelBBQ Posts: 317
    We killed 90 birds in three days in Missouri two weeks ago. We were done by 10:00 am every day. Incredible.
  • henapplehenapple Posts: 15,983
    I hit a hawk doing 75 in my 250....does that count as a hunter?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    jfm0830 said:
    Wow that looks awesome!! I love the dark bark you got there.
    +1, awesome
    LBGE
    Go Dawgs! - Marietta, GA
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Looks great!  I like mine on the rare side of medium-rare, too.  Anyone not good with that, I just simmer their slices in hot au jus for just a minute per side.
    Knoxville, TN
    Nibble Me This
  • DonWWDonWW Posts: 323
    Prime Rib is one of my favorite meals on the egg.  Beautiful job.  I, too, err on the side of really rare. 

    If ever I am asked by a waiter how rare I would prefer my steak, my typical response is "Rare enough so that a good vet could get it to walk again."
    XL and Medium BGE.  Dallas, Texas.
  • pasoeggpasoegg Posts: 403

    TarHeelBBQ

    what was your rub on the meat...I gotta try me one of these as much as I love prime rib.....any other details u have not posted??

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • SmokeyPittSmokeyPitt Posts: 9,820
    Very well done...I mean rare done...I mean great looking cook!  I too would like to hear more about the rub.  It looks nice and brown like a BBQ rub. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • nolaeggheadnolaegghead Posts: 26,333
    Looks damn good!  Cooked the way I like it.

    We went to the mother-in-law's house on Sunday.  They said they were going to cook a PR, so I was looking forward to it. 

    Got there and found out they changed the menu to bone-in pork loin, and it seems they cooked it to about 180F because I could have re-soled my boots with the meat.  My jaw hurt from chewing it.

    We were talking about cooking and I casually mentioned the Thermapen - "hey, have you ever heard of the Thermapen?".....
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 
  • EggcelsiorEggcelsior Posts: 13,959
    nolaegghead said:
    Looks damn good!  Cooked the way I like it.

    We went to the mother-in-law's house on Sunday.  They said they were going to cook a PR, so I was looking forward to it. 

    Got there and found out they changed the menu to bone-in pork loin, and it seems they cooked it to about 180F because I could have re-soled my boots with the meat.  My jaw hurt from chewing it.

    We were talking about cooking and I casually mentioned the Thermapen - "hey, have you ever heard of the Thermapen?".....
    ...... I wonder where this conversation went. Either your MIL really loves you, or you have cajones of steel. Otherwise, I wonder if your jaw is sore from chewing on tough pork, or her fist....

     
    :))
  • nolaeggheadnolaegghead Posts: 26,333
    Fortunately, I had a good segue into the Thermapen topic, so no one made any connection to the boot leather we were all chewing on.  If the gravy had any more salt, I would have expected crystals to precipitate out of it.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 
  • nolaeggheadnolaegghead Posts: 26,333
    Usually the food is excellent at sunday dinner.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 
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