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NYE Prime Rib is ON!

KiterTodd
KiterTodd Posts: 2,466
in EggHead Forum
Making my first prime rib tonight.  Looking forward to it.  As this seems to be a popular holiday cook, the tips here the past couple weeks have been great!  So thanks for all the help and for my last minute questions which folks answered HERE.

The prime rib is on.
Low and slow at around 225, but right now the BGE seems to be settling at 237 which is fine with me.  The Smokeware cap is just cracked and the bottom vent only has 3 little wire mesh squares showing.  There is magic happening in there!
I'm going to pull it at 125 and it will likely be in FTC for a while, unless it takes longer than expected.  Going for 135ish.
I'll only reverse sear if it looks like I need it, as I'm going to serve this with thinner shaved cuts as more of an app than a meal.
Anyway, that's the plan anyway.  If it doesn't work out, then I might of well have just smoked a few Andrew Jacksons!  :D


image
LBGE/Maryland
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Comments

  • shtgunal3
    shtgunal3 Posts: 6,134
    That's gonna be good bro!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    You may not get too many drippings at that temp. You'll probably have a pretty good crust with you coating as well. I did one with a similar process a couple of weeks ago and put it in the oven for S's and G's to sear. It didn't really need it.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I'm sure that will be super.
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  • KiterTodd
    KiterTodd Posts: 2,466
    Been on about 2:45 thus far.
    Internal is at 109 and the grill temp is at 226.
    I love low and slow cooks on the egg!
    LBGE/Maryland
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  • grege345
    grege345 Posts: 3,515
    I say set aside and sear that puppy. Looks like an amazing cut!!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • KiterTodd
    KiterTodd Posts: 2,466
    edited December 2014
    Hit 125 at about 3.5 hours.
    The grill smelled great!   I opened it up and...
    ...it really needed a sear;

    image

    I'm sure it was cooked nice, but it didn't have that "I'm finished" look to it.   So I took the cap off the top and holy crap that Rockwood got up over 600 in no time flat!   I backed it off a little bit and put on a quick sear.   It's in FTC now.

    Looks better in person.   Little rushed for a really well manicured sear, but it smells good and I'm looking forward to cutting in to it.

    image

    image

    I really don't know what I'll find....to rare?  well done?  Just right?!?!?   We will see. 
    LBGE/Maryland
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  • dmchicago
    dmchicago Posts: 4,519
    Looks like a winner!

    Great way to end the year.
    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
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Looks great man. I'm sure out will be awesome. Enjoy it!!!!
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Sea2Ski
    Sea2Ski Posts: 4,131

    KiterTodd said:

    I really don't know what I'll find....to rare?  well done?  Just right?!?!?   We will see. 
    ...Perfection.  You got this!

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • KiterTodd
    KiterTodd Posts: 2,466
    So...the results:

    I pulled it at 125 and as noted I did a quick reverse sear.   Temp after the sit and sear was 135.   I wrapped it for the FTC and the temp went up to 140 and hung there for at least an hour and then it slowly dropped down to 138 just before I served it.  Was probably wrapped for 1.5 hours.

    The cook was perfect!   It was an ideal medium rare throughout.   Crazy consistent.  It was not pink leaning towards well...it was just past rare which is how I like it.  Every piece was tender when it was hot and was still flavorful and tender when it cooled.

    Flavor... it was the best prime rib I've ever made.  All the guests liked it.   It was probably right in the middle of the prime ribs I have had in restaurants.   I've definitely had worse, but I've had better.   I was surprised that all the salt and rosemary I put on really did not get into the meat.   I mean, the essence of it was there but restaurants must inject them or do something else.

    The RW was a good choice because the meat did not taste smoked.  I could get a sense of it in the outside of the meat when I ate it, but it wasn't too pronounced.  Again, I think a longer sear would have been the call for a traditional thick slab service and more salt!  :)

    Some pics....

    image

    image

    LBGE/Maryland
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    It's looks spot on! Nice cook.
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited January 2015
    BONUS were the leftovers.   We had a lot of food and as most folks were eating it in mini sandwiches with horseradish sauce, it went a long way.

    All the way to a New Years day cheese steak the next day!

    image

    image

    image

    Thanks     for all the tips, folks!
    LBGE/Maryland
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Like I predicted.... Perfection.

    Bravo!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • anton
    anton Posts: 1,813
    Awesome, just awesome, I am glad it was such a success, it looks phenomenal.

    I only want to add, unless you were dealing with time constraints, there is no reason for a hour rest before slicing, after searing, give it a FEW minutes, slice , and serve immediately

    Again fantastic job.
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • blind99
    blind99 Posts: 4,974
    Yep, nailed it as we suspected you would! Leftover grilled steak sandwiches are so darned good.

    I coated mine with a lot of salt, fresh minced garlic, and fresh herbs - the prime rib can handle a lot of seasoning, I think.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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