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every prime rib are like geodes
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RRP
Posts: 25,919
You never are sure what you have until you slice them open! Last night's was a bit too well done for me, but the change made my wife happy!
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It seems that sometimes on prime rib if its cooked TOO rare it seems tougher. I think yours looks great and as long as the wifes happy I'd say you cooked it perfectly.
Little Rock, AR
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Apt comparison. That looks delicious!_____________
"Commander, say hello to Cricket!" - KN
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BTW I should have added that I used a new rub on this pr last night. Penzeys sells one called Old English Prime Rib rub. While I have used it for years as a addition to my bloody bull drinks this was my first use for what it is sold for. I used it plus some coarse kosher salt and it turned out very tasty and I will use it again!
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What all is in it? I usually just use bovine bold ground up with salt and fresh rosemary outta the flowerbeds.
Little Rock, AR
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Likes right on point to me Ron. I have a buddy that had a restaurant and the did prime rib every Saturday night. They would aways cook it rare. And if someone wanted something else the would hold slice in boiling au jus with some tongs. How do you do your bloody Bulls?2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
texaswig said:Likes right on point to me Ron. I have a buddy that had a restaurant and the did prime rib every Saturday night. They would aways cook it rare. And if someone wanted something else the would hold slice in boiling au jus with some tongs. How do you do your bloody Bulls?
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Biggreenpharmacist said:What all is in it? I usually just use bovine bold ground up with salt and fresh rosemary outta the flowerbeds.
hand mixed from salt, celery seed, sugar, black pepper, onion, garlic and arrowroot. Doesn't sound too complicated does it? LOL -
Wow! Add horseradish for dipping and that looks like heaven!
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Wonder why arrowroot? I thought that was just a thickener like cornstarch?
Little Rock, AR
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Your right. Arrowroot is a thickener.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
stv8r said:Wow! Add horseradish for dipping and that looks like heaven!
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Still looks good Ron! My last PR I pulled at the right temp, but cut and it was a bit bloody for me. Had to place back on the Egg for a little bit.RRP said:stv8r said:Wow! Add horseradish for dipping and that looks like heaven!------------------------------
Thomasville, NC
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I'd definitely it that as well. Especially with that horseradish dipping sauce.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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