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Christmas Prime Rib

DonWW
DonWW Posts: 424
in EggHead Forum
I have said it before in this forum and I will say it again - this is about my favorite thing to cook.  Started off at about 14 lbs.  Pull her from the fridge at noon.  I removed the bones which the butcher had pre-cut away.  Trimmed some of the top fat and a good portion of the hard fat.  I season where the bones once were, retie them back on and then season all over with Snider's Prime Rib Seasoning.   Get the XL up to 275 with the temp being controlled by Flame Boss 300. 


For the record, I moved the pit sensor and attached it to the top of the meat sensor which gave me a much better reading.  She went on at 3:00 and was pulled at about 6:00 when she reached 120 internal.   FTC'd for an hour whilst we finished cocktails and appys.  Pulled her out, took away the bones and then carved.  Served with a 2014 Kata from Napa. 



And to all, a good night.
XL and Medium.  Dallas, Texas.
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Comments

  • grillman14
    grillman14 Posts: 63
    That looks perfect! I did the same thing on Christmas and it was delicious... 
    8lb bone in Prime and it took about 2. 5 hrs and then a reverse sear, I love the crust that reverse sear puts on it.... then if the middle is to red I can just throw on the egg for a few minutes... because we all know its still hot!  

    Remember that grilling is more than preparing food… It’s time with family and friends, it’s your heritage and childhood memories….
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Man, you guys are making it hard for me to wait until NYE for mine. Great cook 
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  • Jstroke
    Jstroke Posts: 2,605
    That is beautiful-well done 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • lousubcap
    lousubcap Posts: 36,806
    Great cook and pics right there.  Nailed that one.  Congrats.
    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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  • grillman14
    grillman14 Posts: 63
    @DonWW.. what kind of setup do you have in there with no grid?  here was mine... baked potatoes with EVOO and kosher salt are the absolute BEST on an egg...
    Remember that grilling is more than preparing food… It’s time with family and friends, it’s your heritage and childhood memories….
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  • Hans61
    Hans61 Posts: 3,901
    Very nice pink center nailed it!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • DonWW
    DonWW Posts: 424
    grillman14 said:
    DonWW.. what kind of setup do you have in there with no grid?   Grillman, agreed on the potatoes!  I wrap up a bit of tin foil and put the roast in a pan directly on the platesetter (feet down) on top of the foil.  This way, I retain as much of the juices as possible for gravy.

    XL and Medium.  Dallas, Texas.
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    Nicely done!! Looks delicious. 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • Jai-Bo
    Jai-Bo Posts: 584
    Looks spot on....  Last time I did prime rib was when I dry aged one.  Been looking at getting back into dry aging again seeings how I haven't been cooking alot over the past year due to illness. 
    Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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