last week's prime rib

TRex

<p />Here's a photo (hope it works!). More photos to follow.

Spring Chicken

TRex,
That's plum beautiful...[p]Spring Chicken
Spring Texas USA

Unknown

TRex,
Couldn't help but admire your handiwork with that piece of beef! Wish I was there to help you consume it. I'm used to cooking smaller precut prime ribs. How much did that weigh? And what is that other piece in the picture?

Unknown

TRex, damn, that looks good. Did you use the T-rex method on this? If so, what modifications (time-wise and otherwise), if any, were needed to deal with this larger piece of meat?[p]Also, did you see the post yesterday regarding whether your "method" can be used on pork chops? If you earlier responded, I apologize for missing it.

BucsFanJim

TRex and others,
New here...but wanted to share a prime rib roast tip.
For my recipe, I have the butcher cut the meat off the rack and then tie it back on. Let your guest tear up the ribs while you cut up the roast.
Here's my recipe....ummmm omit the part about the Weber kettle. My BGE is being delivered Wednesday, and I'll update the recipe when I do my first BGE rib roast.

[ul][li]5 star rib roast[/ul]

TRex

<p />Here's another close-up showing my branded initials (wife gave me the meat brand for my birthday).

TRex

<p />Here is it, split down the middle. Just look at the juices flowing onto the plate.

TRex

<p />And finally, here it is plated with a baked potato cooked on the small. That's horseradish sauce on the prime rib.[p]It doesn't get much better than this, folks. Mmmmm.

TRex

Bill-the-Grill,[p]I did a modified TRex. Seared on all sides for 90 seconds, rested for 10 minutes (okay, I was getting so hungry already), then roasted indirect over drip pan for 2 hrs 15 minutes at 250 - 300 degree dome temp. Polder read 130 internal when I pulled the roast. [p]Seasoned just with salt, pepper, and olive oil. This was a 4.5 lb 2-bone-in roast.[p]TRex

TRex

Eggserroneous,[p]It was a 4.5 lb 2-bone-in roast. "The other piece . . ." I assume you are referring to my polder cable which is wrapped in aluminum foil.[p]TRex

TRex

<p />Here's a pic where I try to show the setup: |_| firebricks with raised grid and drip pan.

Wardster

TRex,
I have to ask about the hinge on your egg. Is it an older version? In one pic, it looks like a regular 2 inch hinge. Is that stick used to prop the lid up?
Nice looking piece of meat. I like the branding iron too. Have you tried branding everying that comes off the egg? I think I would have to.....

TRex

Wardster,[p]That's the old style scissor hinge--I haven't forked out the $$ to replace it yet, but it's lasted fine for 2.5 years so I'm gonna keep truckin' until it wears out.[p]I brand stuff on the Egg now whenever I get the chance - even told my wife I would brand her if I got the opportunity. You can imagine her response.[p]TRex