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My Prime Rib w/ Pics
FaceDance
Posts: 294
Happy Saturday
Making a 12lb 5-bone Hereford Prime Rib. First time cutting the bones off and tying them back on. Rubbed w/ Ted Reader's garlic rub and let it sit in the fridge over night. Cleaned out the egg COMPLETELY... which i've never done (had her for 10 months). Set up a fire w/ two chunks of apple and two chunks of cherry. Got the egg settled to 225-230 degrees and put the Roast Beast on over a tin of veg, beef broth, and butter (for Au Jus). Plan on pulling around 125-130 degrees. I'll let you know how it turns out. Filled up a couple of growlers w/ Hop Gun at Funky Buddha to help get me through the cook.
South Florida - Large BGE (DOB: 12/07/2013)
Comments
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I am looking forward to the final result! I want to do one of those for Christmas.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Damn... Can't wait for the finished pics!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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Looking forward to pics. Had my first taste of cherry smoked prime rib at a restaurant a few weeks ago and it was amazing. Wanna try it at home but I'm still at the rib stage of exploration. Hoping to get confident enlugh to try and pull that off soon. Thanks for the post
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Sorry for the delay. Cooked about 4 hours to 120 IT and then I adjusted the egg and blasted direct at about 350 to get some good char. Overall, It was really good but could have been better... I give it a B+. Wasn't crazy about the garlic rub and I went a little heavy with the smoke. Next time I'll prob stick with more traditional rub. Sandwiches on Sunday were delicious too. I can't wait to try it again. Such an easy cook for all of those thinking about it.South Florida - Large BGE (DOB: 12/07/2013)
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Looks like it is cooked perfect!
What is the rationale behind taking off the bones and then tying them back on? (I don't see them in the grilling picks, but maybe I don't know what I'm looking for). I know folks rage about making sure you leave the bones one, but it is easier to slice and serve if you cook it with them off...
LBGE/Maryland
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