Easter Prime Rib

ZachinSouthDakota

Wife didn't want to travel to either of our families for Easter because of the virus so I took it as the perfect time to make my first Prime Rib. Waking up to a blizzard was unexpected but we can't let a little weather stop us from a cook! Used the recipe from Amazing Ribs for the seasonings and cooked it at 250  indirect until 130 and then seared it at 550 for a couple minutes a side. It turned out absolutely perfect. 

Side Note, I also made the au-jus from the site and that didn't turn out as good, i'll need a different recipe for that next time. The third picture is from browning some of the trimmings to put in the au-jus pan but either way, it wasn't the recipe for me.

billyray

Here's the one we did. Decided to do it on the PK instead of the BGE. This was outstanding!! Bought a whole primal of prime ribeye from Costco about 20 lbs. Trimmed it up and got 6-2" rib eye steaks, 6 rib eye cap steaks about 3-1/2 " wide and what would amount to a 4 bone prime eye of the rib eye roast. I had about 5 lbs. of waste, so not to happy about that.

Dry brined the roast with about a 1/4 tsp Kosher salt per lb., because I was going to add a rub that was also salty. I rubbed with Worcestershire sauce and then applied Oakridge BBQ Spogos as a base coat. Made a paste of Mrs. O'Leary's Rub (2 TBS, 1 TBS of a rub call Grunt and 3 TBS of water). Grunt has larger pieces of salt, garlic, black pepper and red pepper. Cooked on the PK360 @225 for about 2 hours until 125 IT, seared on the grill gates for about 1-1/2 minutes per all four sides, after spraying with Duck Fat. Made a mild mustard, horseradish sauce from Ina Garten.


    

The Cen-Tex Smoker

These both look great guys. 

lousubcap

I echo the above, "great results right there."  Congrats.

55Kevy

I did mine on the Joetisserie.  Should've pulled it 15 min earlier. Plated with a belgian endive gratin.

Ready for the egg.

Off the egg.

Plated.