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New to the forum - First Prime Rib
Shurdaddy
Posts: 25
Today we are egging a 4.6 pound bone in prime rib roast. I rubbed it with Worcestershire sauce and then added Kansas City Steak prime rib rub on it. Wrapped in foil and tossed back in the frig for 3 hours. Fired up the egg with hickory chips and mesquite chunks. Added the platesetter and stabilized temp at 250 dome temp. Placed the roast on at 12:20 PM. Two hours later and we are at 103° internal temp. Egg has been holding steady at 250 to 260° dome. Pulled it off at 130° internal temp at 3:15 PM.
Covered the meat loosely with for 30 minutes and the temperature rose to 136. Meat was tender, juicy and had an excellent flavor. My wife thought it was a little smoky.
Lewiston, MN LBGE
Comments
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Damn that's a fine hunk of meat!
welcome. Great start! -
Welcome to the forum. Way to come out of the gate swinging. Awesome job
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Great looking piece of meat! Personally, I do not add any smoking wood to roasted meats. I reserve that strictly for traditional BBQ. However, there are plenty of members here which do add smoke. Looks like you hit your marks on the temps! Wow! Look forward to your next cook.
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Nice Job that looks perfect. Mesquite can be overpowering if you not used to smoked meat._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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Welcome aboard and continue to enjoy the journey. Friggin home-run right there. Most eggcellent.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Welcome... Looks greatGreen egg, dead animal and alcohol. The "Boro".. TN
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Looks good!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Firstly welcome..That is one killer looking cook right there.. Awesome !!!Greensboro North Carolina
When in doubt Accelerate.... -
Temps look perfect!Lake Keowee, SC
XLarge, MiniMax, 36" Blackstone
Custom Table, KAB, Woo2, Guru DigiQ DX2,
Family of 5 Meat Eaters -
Beautiful. Welcome aboard and nicely done on this cook. Can't wait for more.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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Nice job and welcome. I don't use more than 1 or 2 chunks of smoke wood for anything other than low and slow bbq. I figure it's better to err on the less than too much side of smokiness.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
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Looks like you nailed it. Hickory and mesquite can be overpowering. I prefer a small bit of oak with beef; just enough smoke to give it a "kiss" of flavor. BTW, welcome, from another newbie to the forum.Charlotte, NC
XL BGE, WSM, Weber Genesis 2, Weber Kettle -
You nailed it. Welcome!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Very nice presentation! The meat looks perfect for my plate. Prime rib was my very first cook as well.
Welcome and have fun. Thecost to join, is nothing compared to the cost to stay!
You have been advised."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I cooked one today myself that turned out great. I would not try and stand mine up to yours......looks great.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
That's the beauty of low and slow on tender meats. Bravo!
Steve
Caledon, ON
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