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T-Day Prime Rib
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bclarksicle
Posts: 167
Father in law brought a Greenberg turkey for Thanksgiving, so I decided to put beef on the menu.
Left it uncovered in the fridge for about a week. Then salted 48 hours in advance of the cook. I noticed the weight decreased by well over a pound during the week of aging. Given that it was a Choice rib roast, I think the short aging period really helped with flavor.
Rubbed with pepper and coriander as the egg was coming up to temp.
On the egg at 250 til 125 IT, then a short sear at 500. Got too busy serving to get the money shot, but it turned out great!
Comments
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That is one fine looking piece of meat! Nice cook. I'm sure it tasted as good as it looks.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Looking good, where is the sliced pic?Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
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Wow! That looks beautiful!
How did you dry age it? Just set on the rack and plate as pictured, and in the fridge?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Looks like a winner to me =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. -
Wish I could see it sliced, but DAYUM.
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