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Prime rib greatness

I can honestly say that I hit an all time best last night. 6.5# prime rib, 250 until internal hit 120 than let rest until I got the temp to 500. Seared for about ten minutes. Best piece of meat I have ever had.
Bluffton, SC LBGE, SBGE, Thermapen


  • henapplehenapple Posts: 15,574
    Congratulations. ..looks good.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • You seared it 10 minutes?

    Little Rock, AR

  • About 2 minutes on all sides. Maybe not quite that long.
    Bluffton, SC LBGE, SBGE, Thermapen
  • Wow that looks delish! 

    I'm getting very inspired by all these prime rib cooks for Christmas...On my to-do list.
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
  • jscarfojscarfo Posts: 405
    Mmmm it's the best on the egg
  • CookinbobCookinbob Posts: 1,657
    Did you sear direct or indirect? Mine goes on at 3:00
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • NibbleMeThisNibbleMeThis Posts: 2,275
    edited December 2013
    I usually only sear mine for about 30 seconds or so, just enough to get color. 

    At that point though, it smells so good and looks so great it probably SEEMS like 10 minutes
    Knoxville, TN
    Nibble Me This
  • I didn't time the sear, but it seemed to be about 2 minutes. Could have been a less. As Nibble said, it smelled so good that I could have gotten lost in the moment. Did it for color and a little crust. It was a direct sear.
    Bluffton, SC LBGE, SBGE, Thermapen
  • I also added some hickory smoke to the indirect cook.
    Bluffton, SC LBGE, SBGE, Thermapen
  • yzziyzzi Posts: 1,793
    Looks great. I did the exact same thing christmas eve, and I'm digging into the last of the spoils right now for lunch. This may sound crazy, but my favorite part of prime rib is loading each piece up with horseradish creme sauce. This year I used greek yogurt instead of sour cream and will definitely be going that from now on.
    Dunedin, FL
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