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prime rib
fishlessman
Posts: 32,665
fukahwee maine
you can lead a fish to water but you can not make him drink it
Comments
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fishlessman, How did you like it at medium?
Scott
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fishlessman,
I'm thinking about doing prime rib for Christmas dinner. What was the method? I typically do a high-low when I do them indoors (ala TRex) I just haven't thought much about the timing for doing one on the egg.
-Mike
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[ul][li]Prime Rib[/ul] -
fishlessman,[p]I think I am the odd one with this, but IMHO you should not torch a prime rib - it makes it tougher. I have found after a LOT of trial and error that you should heat the bone in rib roast GENTLY. I typically do 325 degrees and pull it off no later than 110 degrees (it WILL cook more during its min of 15 min rest time). This fool proof method yields AMAZING prime rib slices that are tender and amazingly juicy!
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fishlessman,
Wow, Mateus, That was my favorite wine as a young man. Will have to pick up a bottle and reminise.
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I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
We cooked a prime rib yesterday following Faulkner's advice (same as your link) and it came out perfect. The only difference was that we used a raised grid with a drip pan underneath it because I couldn't find my platesetter. Dome temp was about 300 F, and we pulled the prime rib off when it hit an internal 130 F. It was medium rare and tasted excellent.
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duckegg,[p]No kidding, major flashback here too. After we moved off stuff with the twist off lid, Mateus was it. I might have to pick up some too.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Scotty's Inferno,
2 bone medium rare is what does it right, prime rib loses something going to medium.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
EmandMs'Dad,
i did this one at 250ish then seared at the end. direct raised grid on the small and the 3 bone rib just fits. normally, i cook 2 bone rib roasts with the initial sear, salt only. then the rest until the grill gets down to 325, about 35-40 minutes, and then roast direct on a raised grid. during the rest coat the roast with balsamic and whatever rub you like. we like end cuts here, and you get more with a couple of 2 bone roasts than one big one.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
thirdeye,
9.99 for 1500ml is a bargain.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Chubby,[p]I do a Search but was unable to find the spices used. Can you give me a little more info as it looks like a recipe to try as compared to the usual salt and pepper.[p]Thanks,
Howard
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