Personal Prime Rib

Brisket_Fanatic

Brother in law gave us this 5.5 pound chunk from one of his grass fed cows.  Seasoned 48 hours before with Chicago Steak seasoning.  Ran indirect at 300 for about 2 hours rotating as it went until it reached 125, was going to pull it but the color looked so good I left until 131.  Then rested 20 minutes until other stuff was done.  Crazy tender and a good beefy flavor.  

the_crease

Boom!  Nice job 

Mattman3969

Good Choice. That color is incredible 

WeberWho

Looks good stranger!

Brisket_Fanatic

@the_crease Thanks!

@Mattman3969 Agree it was way better than other reverse sears I’ve done, Thanks!!

@WeberWho Thanks, no kidding. Hope you and and family are doing well and staying safe.  

StillH2OEgger

I normally get enough of a crust on prime rib that it doesn't require a sear, either. That looks perfect to me. Nice work!

loco_engr

great looking cook Ben!

SmokeyPitt

It is so cylindrical. Meathead would be proud. 

saluki2007

Outside looks great, but missing that money shot.   

Matt86m

looks great!