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last night's kick butt prime rib

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RRP
RRP Posts: 25,897
edited October 2014 in EggHead Forum
Sounds like several here egged some prime rib this weekend. Here was a 1.8 pounder the wife and I shared last night! It was great!!!
image
image
Re-gasketing America one yard at a time.
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  • hapster
    hapster Posts: 7,503
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    Wow! Beautiful!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • CPARKTX
    CPARKTX Posts: 2,095
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    Looks great, my wife's been asking me to do one. How'd you do it?
    LBGE & SBGE.  Central Texas.  
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  • johnmitchell
    johnmitchell Posts: 6,581
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    That is a whole lot of Awesomness....Beautiful...
    ^:)^
    Greensboro North Carolina
    When in doubt Accelerate....
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  • GeorgeS
    GeorgeS Posts: 955
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    Damn, now my Jerked spatchcock sounds boring! That's a thing of beauty sir!
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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  • cook861
    cook861 Posts: 872
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    that is on perfect cooked prim rib in my books
    Trenton ON 1 mbge for now
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  • Terrebandit
    Terrebandit Posts: 1,750
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    Wow!
    Dave - Austin, TX
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  • RRP
    RRP Posts: 25,897
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    CPARKTX said:
    Looks great, my wife's been asking me to do one. How'd you do it?
    Stood it on edge atop a small wire grate which was resting on a small foil wrapped metal that is 8 x 8. That way while it in theory is indirect it still gets plenty of heat around it. My dome cruised at 300 although I had wanted 275. I used a metal probe to monitor the meat and in 40 minutes the internal temp was 124. At that point I opened the bottom and removed my SmokeWare cap and in no time at all the dome temp had shot to 520 and was climbing. I also removed the probe from the meat for fear of frying the wire! I removed the pan and put the meat directly on the grill to sear. I only let it sear about a minute per side. BTW I used homemade prime rib rub that we like and use only on PR. I'd be glad to give you the recipe if you want it.
    Re-gasketing America one yard at a time.
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    By all means--let's have your rub recipe!

    I have a small roast like that in the freezer and I've forgotten how I cooked the first half of it. Thanks for the info.
    Judy in San Diego
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Looks delicious, well done! I mean medium rare done!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • RRP
    RRP Posts: 25,897
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    Judy Mayberry said:
    By all means--let's have your rub recipe!

    I have a small roast like that in the freezer and I've forgotten how I cooked the first half of it. Thanks for the info.
    Here you go, Judy!

    RRP’s Prime Rib Rub – Though it’s not really mine!


     I just wish I knew where I got it so as to give proper credit as it is not my formulation! It's terrific on prime rib…with this rub seared on the outside and then the rare tasty meat on the inside!

    This quantity will make enough rub for a 2.5 pound boneless prime rib.

    1 T ground (dry) mustard
    1.5 tea table salt
    0.5 tea paprika
    .25 tea ground allspice
    .25 tea fresh ground pepper
    1 tea granulated onion powder
    0.5 tea garlic powder 


    Mix well!


    Wet prime rib with Worcestershire and apply rub. Because I like more salt I also sprinkle it with coarse Kosher salt as well.

    Re-gasketing America one yard at a time.
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    edited October 2014
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    @RRP, let me run this by you. First, I don't have table salt, so sea salt will do, or even better use all kosher salt, doubled.  Agree?

    For the foiled 8 x 8 metal plate, how about an old aluminum 8 x 8 cake pan turned upside down and covered in foil. About 2" high. 

    I would get the frozen roast out of the freezer shared by my daughter that's in her garage--except the house is being tented for termites this weekend and I can't get in there! Will have to go and get some steaks for dinner instead. I am housing two adult grandchildren, a slobbery Newfoundland, and a cat during the tenting. Actually the last opportunity to "grandsmother" I probably will have!
    Judy in San Diego
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  • RRP
    RRP Posts: 25,897
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    Yes on all of the above! BTW about tenting...the only time I have ever seen that practice was in CA and it was a 3 story, block long row of townhouses. I have never seen so much canvas! It obviously took huge cranes to erect that much! I've never seen or even heard of tenting here in the Midwest - is it just a CA thing?
    Re-gasketing America one yard at a time.
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    @RRP: Are there termites east of California?
    Judy in San Diego
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  • RRP
    RRP Posts: 25,897
    edited October 2014
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    Judy Mayberry said:
    @RRP: Are there termites east of California?
    yes, of course, but I've never seen tenting done here. 

    BTW it dawned on me that you plan to rest that PR directly on the bottom of that foil covered inverted cake pan. I use a small wire grate which allows the heat and air to circulate. Your method may cause the meat to burn.
    I found this old picture of a previous PR cook I did.
    image

    Re-gasketing America one yard at a time.
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    @RRP: No worry, I was going to do exactly that. Thank you.
    Judy in San Diego
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  • anzyegg
    anzyegg Posts: 1,104
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    That definitely looked like a kick but prime Rib....wonderful sear and all!
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Dayum Ron! You nailed this! Fantastic Sir =D>
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • robnybbq
    robnybbq Posts: 1,911
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    That looks great.  I would love to make it like that but no  -Wife wont eat if its that pink.  She likes it well done. 

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • lkapigian
    lkapigian Posts: 10,767
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    Very Nice!
    Visalia, Ca @lkapigian
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Looks fantastic Ron.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • SGH
    SGH Posts: 28,791
    edited October 2014
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    @RRP‌
    Looks excellent brother RR. Nothing like a good prime rib. It's one of my all time favorites. Excellent job sir. =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    @RRP‌
    If I may ask sir. Is that a granton edge Victorinox looming off to the side?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • fishlessman
    fishlessman Posts: 32,767
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    robnybbq said:
    That looks great.  I would love to make it like that but no  -Wife wont eat if its that pink.  She likes it well done. 
    rob
    you could easily cut that roast into two thick smaller roasts and cook one right and one wrong. dont cut it into steaks, cut it into roasts the short way
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • RRP
    RRP Posts: 25,897
    edited October 2014
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    SGH said: @RRP‌ If I may ask sir. Is that a granton edge Victorinox looming off to the side?


    BINGO!!! I love it! $65 I recall and it was rated top value by     Cook's Illustrated.
    image

    Re-gasketing America one yard at a time.
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  • robnybbq
    robnybbq Posts: 1,911
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    RRP I have the same knife and like it allot.



    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    RRP said:
    Yes on all of the above! BTW about tenting...the only time I have ever seen that practice was in CA and it was a 3 story, block long row of townhouses. I have never seen so much canvas! It obviously took huge cranes to erect that much! I've never seen or even heard of tenting here in the Midwest - is it just a CA thing?
    Tenting is fairly common here in FL. I don't think termites do too well in freezing conditions - one good thing about your winters !!!   
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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