Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Forums
- All Forums 130.1K
- EggHead Forum 122.5K
- Forum List 4.9K
- EGGtoberfest 186
- Forum Feedback 1.5K
- Off Topic 1.8K
- EGG Table Forum 958
- Rules & Disclaimer 1
- Cookbook 2.4K
- Valentines Day 3
- Holiday Recipes 30
- Appetizers 72
- Baking 197
- Beef 455
- Desserts 26
- Lamb 34
- Pork 622
- Poultry 370
- Salads and Dressings 14
- Sauces, Rubs, Marinades 154
- Seafood 144
- Sides 117
- Soups, Stews, Chilis 38
- Vegetarian 12
- Vegetables 55
- Health 229
- Weight Loss Forum 227
The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
smoked prime rib
glenn
Posts: 151
We go to a little hole in the wall steak house (Colorado's)
which has the best prime rib I have ever ate anywhere
It is hickory smoked and that is all I know about the prep
can anyone out there give me any suggestions on how to smoke a standing rib rost (that is all I can find localy so it is not realy Prime rib ) but is usda choice and it is a three bone approx 6 lbs
I thought a simple rub with Herbs deprovince and olive oil with a little salt and pepper then 2 fist sized chunks of hickory and maybe 225-250 dome temp for around 4 hours or 135 internal to get it medium rare and a 15 minute rest before I cut it.
and I would also like to know how to do the Au juis (sp)
please help if you can
thanks
Glenn
which has the best prime rib I have ever ate anywhere
It is hickory smoked and that is all I know about the prep
can anyone out there give me any suggestions on how to smoke a standing rib rost (that is all I can find localy so it is not realy Prime rib ) but is usda choice and it is a three bone approx 6 lbs
I thought a simple rub with Herbs deprovince and olive oil with a little salt and pepper then 2 fist sized chunks of hickory and maybe 225-250 dome temp for around 4 hours or 135 internal to get it medium rare and a 15 minute rest before I cut it.
and I would also like to know how to do the Au juis (sp)
please help if you can
thanks
Glenn
Comments
[ul][li]Standing Rib[/ul]
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree LikeI'm cooking a 4 bone prime rib as soon as the focaccia bread is done. This is my first and I'm using your method. I'm guessing 2 hours to reach 135 internal at 250 dome?
Clay
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree LikeI cooked this one with great success. Have not tried it on the BGE yet but I am sure it would be a winner!
[ul][li]Herb Crusted Prime Rib[/ul]
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like