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Father's Day Prime Rib cook...perfection.
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SidZer0
Posts: 45
This was my 1st attempt on a Prime Rib and it exceeded my expectations and blew away the family.
Helped with this post...
http://eggheadforum.com/discussion/1165150/prime-rib-success#latest
2x 5 pounders started at room temp, couldn't get the egg to drop down below 260* so that's what I stayed around for the whole cook other than the final sear. 3 hr total cook time including rests and sear. Final result was a med to med-rare on both. Rubbed one with Szeged plus Grill Mates steak rub and one with truffle salt and Grill Mates. I highly reccomend the Szeged steak rub if you haven't tried it, it's been mandatory for any red meat cook in my household.
Helped with this post...
http://eggheadforum.com/discussion/1165150/prime-rib-success#latest
2x 5 pounders started at room temp, couldn't get the egg to drop down below 260* so that's what I stayed around for the whole cook other than the final sear. 3 hr total cook time including rests and sear. Final result was a med to med-rare on both. Rubbed one with Szeged plus Grill Mates steak rub and one with truffle salt and Grill Mates. I highly reccomend the Szeged steak rub if you haven't tried it, it's been mandatory for any red meat cook in my household.
Jax, FL
Comments
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That looks great and it's nice to know you can do it in a few hours and get great results. Actually, you didn't say...how was it?
Did you notice much of a taste difference in the two briskets (due to rub)?
LBGE/Maryland -
Very tender with a good crust on outside. You could def. tell which one was rubbed with truffle salt, it has a great shroomy, pungent but refined taste. I also used a few chunks of hickory for some smokiness and used bacon fat instead of olive oil before applying the rub. I was very surprised how fast both roasts came up to temp.
Jax, FL -
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Look at that virgin gasket! Meat looks great!
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
I knew about their paprika but never about other stuff. Any cut shots?
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