Christmas Prime Rib

jn_austin

Started up the egg this morning and while the kids played with gifts I got to work on the Egg! A little on the long side this slab of meat is immense and I can hardly wait to see how it turns out. Prepped the egg with a complete clean out. Prior cook was pizza''s so the egg interior was self cleaned well. Prepared the prime rib with garlic cloves, tyme, black pepper and kosher salt. I'll cook at a dome temp of 325F until the temp comes up internally to 160 degrees. May be a while to cook but can't wait till the dinner later today.

CP92

Do you really mean 160?  That's pretty done for a prime rib.

jn_austin

No the boss corrected me that it will come off at 130 and let it rest as the temp will rise internally!

Village Idiot

Wow.  That doesn't look like a prime rib to me.  How was it cut?

jn_austin

Was bulk packed.

erniemcclain

I first read 160 and started to cry.   Nice looking pr.

jn_austin

Finished product... Resting now after removing it at 128 degrees at the center. 

CP92

Nicely done sir. How'd the family receive it?

The Cen-Tex Smoker

that is a NY strip loin. looks awesome. prime rib-prime strip....all good to me.

jscarfo

This is the prime rib I had today indirect to 115, then sear to 125

jn_austin

Yes it was a prime rib with the ribs still in place. Went over exceptionally well with a nice pink interior and excellent taste. I think it cooked better with the ribs in place and down like that. Looking at doing pizzas tonight with a new Super Peel I got as a gift. Will have to report how well that worked! The family made fun of me for posting the dinner online!

IndyEater

Reverse Sear???

Darby_Crenshaw

No need for reverse sear on PR

can create more problems than it solves. Low and slow and it will form a great crust, especially if you dry it a few days uncovered in the fridge