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First Prime Rib EVER
Just wanted to thank everyone on here for all the help. Here is my first prime rib ever. The wife was extremely pleased and this is now a family favorite. The wife has also "given" me her Mom's old roasting pan and it fits perfectly inside the egg.
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"I guess I have drank the kool-aid, hmmmm I bet kool-aid would taste good on the BGE"
1 - LBGE, 1 - "almost" retired gas grill
Post office says Alexander, AR - but really in Avilla, AR
"I guess I have drank the kool-aid, hmmmm I bet kool-aid would taste good on the BGE"
1 - LBGE, 1 - "almost" retired gas grill
Post office says Alexander, AR - but really in Avilla, AR
Comments
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Outstanding. And welcome aboard.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Great cook right there. Congrats and welcome aboard.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Welcome. Before you know it you'll be dry aging one in your garage beer fridge!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Looks awesome
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Welcome!!! Wow that is spot on!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Lovely! Tell us how you cooked that, in detail. I have a 2-1/2-lb. one in the freezer and I don't want to screw it up.Judy in San Diego
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I did the Alton Brown "dry age" process for 3 days in the refrigerator with it wrapped in paper towels. I then put the platesetter in legs up and got the fire up to 325. I rubbed the prime rib with a mix of kosher salt, black pepper, Cavenders, and garlic powder. On the Egg until 15 degrees below what I was wanting. Then removed it wrapped it in foil and got the Egg up to 550. Then I sear it for 1 minute on three sides (really just two but one side was a little angled so I did it twice. Then all was like you see. Let it rest about 20 minutes.
Leftovers were put in the oven wrapped in foil with butter for about 30 minutes at 350 and they were pretty good too.
Thanks for all the compliments
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"I guess I have drank the kool-aid, hmmmm I bet kool-aid would taste good on the BGE"
1 - LBGE, 1 - "almost" retired gas grill
Post office says Alexander, AR - but really in Avilla, AR -
@kdatrio: What was the the temperature (15° below target) that you pulled it at?Judy in San Diego
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Oh yeah man. I would eat that.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
I just used the charts found here - https://www.google.com/search?q=prime+rib+temp+chart&newwindow=1&biw=1331&bih=780&tbm=isch&tbo=u&source=univ&sa=X&sqi=2&ved=0ahUKEwjhzamKlc3QAhXHeCYKHThrDDkQsAQIGg
I wanted Medium Rare so I pulled at 120
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"I guess I have drank the kool-aid, hmmmm I bet kool-aid would taste good on the BGE"
1 - LBGE, 1 - "almost" retired gas grill
Post office says Alexander, AR - but really in Avilla, AR -
Way to come out of the gate firing both barrels. Excellent job my friend. I proudly give this cook the SGH SOP.
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. -
I followed the link - couldn't tell which of the charts that were on the page that you used. Some of them are good and some are full of info that will lead to unsatisfactory results.kdatrio said:I just used the charts found here - https://www.google.com/search?q=prime+rib+temp+chart&newwindow=1&biw=1331&bih=780&tbm=isch&tbo=u&source=univ&sa=X&sqi=2&ved=0ahUKEwjhzamKlc3QAhXHeCYKHThrDDkQsAQIGg
I wanted Medium Rare so I pulled at 120
Your results look great. I have had enough turkey for a while - looking forward to having some BEEF!Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
No need for the paper towels. Fwiw
three days gives you a nice surface for browning. You won't get any aging really, but some beneficial water loss
good stuff.
But seriously, skip the towels. Potential problems with that. I think alton's tv episode never had them. If the foodtv.com recipe/method now includes them, something is strange
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