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Pepper and Garlic Salt Crusted Prime Rib
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Ross in Ventura
Posts: 7,234
8.4-lb Prime Rib
Made a paste of Pepper and Garlic Salt 50-50 and water
Waiting for the Egg to come up to 350* Dome Temp.
Finished the cook 20-min. per lb. pulled at 135*
I'll let it rest for 30-min. and carve
This turned out perfect med rare and wonderful flavor.
Happy New Year
Ross
Comments
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Ross,
What an excellent beginning to kick off the year! Hope that you are well. I look forward to the ribeye challenges this year
Take care, -
Ross that looks vantastic!! Did the rug that strong not over power the beef cause it sound good!
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You have a good Year Mike and good Health as well. Rib Eyes soon!
Ross -
No JL, the rub did not over power it gave it just right flavor. I have been doing these for the last five years this is the first time I posted it You should try it when you get back to work.
Ross -
Ross, I'll be that smelled really good cooked.
Brian -
It did Brian and it tasted better, My wife is having some now for a late breakfast !
Ross -
WOW is all I can say. I guess after pulling you knocked off all the crusty stuff?
Mike -
Ross, what held the crust together? Egg white? Mustard?
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Ross, that looks faboulous! You've got my mouth watering.
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The crust seals in all the juice Mike.
Ross -
Warren,
Nothing to bind it but water.
Ross -
You should try this Ann its the best!
Ross -
That looks as good as any Prime Rib I've ever seen.
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Geoff,
It's to simple to be as good as it is!
Ross -
Dude,that looks great :woohoo: Very nice work Ross,I keep meaning to try one,but never find the time :pinch: I will try it soon(I hope) Happy New Year
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Thanks Doug, try it soon!
Ross
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