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First Post - Intro & Prime Rib Pics
Fathands
Posts: 9
Hello Everyone! I wanted to introduce myself....I have been egging and lurking on the forum for probably 5 years, just had never created an account until now. I really appreciate the wealth of knowledge, tips, and tricks on the forum, so figured I should finally participate.
I live in the DFW area, and generally am cooking with a beer or bourbon in my hand.
Here's a prime rib cook I did this weekend. Purchased from the local HEB, let dry out in the fridge for 36 hours, applied a rub paste overnight (olive oil, garlic, thyme, coriander, cumin, salt, pepper), inserted some whole garlic cloves and finished with rosemary. 250 degrees indirect the whole way, no foil, no sear. Rockwood lump, no wood chunks. My family prefers rare/medium rare so this was perfect end to end for us!
I live in the DFW area, and generally am cooking with a beer or bourbon in my hand.
Here's a prime rib cook I did this weekend. Purchased from the local HEB, let dry out in the fridge for 36 hours, applied a rub paste overnight (olive oil, garlic, thyme, coriander, cumin, salt, pepper), inserted some whole garlic cloves and finished with rosemary. 250 degrees indirect the whole way, no foil, no sear. Rockwood lump, no wood chunks. My family prefers rare/medium rare so this was perfect end to end for us!
Southlake, TX
XLBGE, MBGE, Weber Kettle
XLBGE, MBGE, Weber Kettle
Comments
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That's a beauty! Welcome aboard. What internal temp did you pull at? I'm also in the low and slow no sear camp for prime rib.canuckland
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Great way to enter a room.Fathands said:Hello Everyone! I wanted to introduce myself....I have been egging and lurking on the forum for probably 5 years, just had never created an account until now. I really appreciate the wealth of knowledge, tips, and tricks on the forum, so figured I should finally participate.
I live in the DFW area, and generally am cooking with a beer or bourbon in my hand.
Here's a prime rib cook I did this weekend. Purchased from the local HEB, let dry out in the fridge for 36 hours, applied a rub paste overnight (olive oil, garlic, thyme, coriander, cumin, salt, pepper), inserted some whole garlic cloves and finished with rosemary. 250 degrees indirect the whole way, no foil, no sear. Rockwood lump, no wood chunks. My family prefers rare/medium rare so this was perfect end to end for us!Welcome!Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
I pulled this one at 118, and let it sit foiled for probably 20 mins before slicing. I didn't check final temp, but I'm guessing it was somewhere between 125-130Canugghead said:That's a beauty! Welcome aboard. What internal temp did you pull at? I'm also in the low and slow no sear camp for prime rib.Southlake, TX
XLBGE, MBGE, Weber Kettle -
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That is utter perfection. Congrats on nailing that and welcome to the forum. You're set a high bar for yourself with that prime rib!Stillwater, MN
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Welcome aboard. Post more.
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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Absolutely crushed that. Good work!
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Welcome! That is a heckofa first post!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
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Welcome that is one good looking prime ribGreensboro North Carolina
When in doubt Accelerate.... -
Outstanding.XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis
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Welcome aboard and continue to enjoy the journey. Above all, have fun.
That is definitely rolling in hot. Great cook and $$ shot right there. Nailed it.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. -
Looks great, was that your first cook? It looks like the egg is new in the first pic
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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Welcome!
And, jeebus... that's a helluva cook.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Good observation! Newish egg, but far from my first cook.EGGjlmh said:Looks great, was that your first cook? It looks like the egg is new in the first pic
We moved recently, and I left my L behind, and bought a XL and M at the new house.
Southlake, TX
XLBGE, MBGE, Weber Kettle -
Welcome! Nailed it!
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Very nice!!
Where in DFW are you?Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Welcome to the forum, and an absolute stunner of a first post.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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SouthlakeGriffin said:Very nice!!
Where in DFW are you?Southlake, TX
XLBGE, MBGE, Weber Kettle -
Outstanding. Love the herb crust.
______________________________________________I love lamp.. -
Came out the gate swinging on your 1st post. Great looking prime rib! Looking forward to more of your cooks. Welcome aboard.
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Very nice!
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That looks fantastic, welcome to the forum!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Was there enough for everyone? Great job
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