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Friday Prime Rib
CPARKTX
Posts: 2,095
Did my first prime rib today. Started with 10 lb boneless PR from Costco, did 24 hour dry brine, then an hour before cooking coated with an EVOO/spice infusion. Cooked indirect at 225 grate for about 3 hours, pulled at 115 IT and reverse seared; I think I should have waited until 120-125 IT before the sear since it took much longer than expected to get to final 135 IT. Still ended up with a medium rare and nice crust but could have gone a bit rarer.
Wife was impressed, so I'll count it as a successful cook.
LBGE & SBGE. Central Texas.
Comments
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Happy wife = happy life. Nice cook to me.
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CPARKTX that looks ridiculous! Looks like you nailed it to me. Crust looks fantastic.
How was the overall tenderness and flavor of the internal meat?
LBGE/Maryland -
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Very nice, I pulled mine at 115F, foiled and rested on counter while egg got to 550F for sear, center never exceeded 127F, then I sliced and served immediately. Yours looks fantastic, congrats.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@KiterTodd the texture and tenderness were very good. The recipe I followed suggested a small amoun of smoke so I used one chunk of oak, and I think that was detractive and will skip next time, otherwise the flavor was very good. Good crust.LBGE & SBGE. Central Texas.
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