Bone In Prime Rib Roast & Portabellas

[Grimm5577]

 

[smokinbutts]

wow!

:clap2:

 

[sliding_billy]

That looks beautiful.

 

[Big George's BBQ]

YUM That all looks perfect

 

[castlepines]

I just licked my screen. That looks awesome!

 

[ICDEDTURKES]

I would smash that..

 

[Cajun Ty]

Hard to comment with the drool dropping on my ipad haha:biggrin1:
You nailed that dish :hail::hail:

 

[Papa Cat]

:clap: Nicely Done!

 

[qman]

Very very nicely done. Love the color on that beef, inside and out.

 

[fingerlickin']

That's beautiful piece of meat. :thumb:

 

[Grimm5577]

Thanks everyone, was a little worried it might have been slightly overcooked but it turned out fantastic.

 

[castlepines]

I just came back for seconds and licked my screen again...

 

[Enrico Brandizzi]

I just licked my screen. That looks awesome!

+1 for sure!

 

[mchar69]

Looks moist and delish!
I am scooping the 'gills' out of my portos these days.
More room for filling.

 

[THoey1963]

Wow Grimm... I'd be speechless too... Nice!

 

[NeilH]

Looks good. I'd eat that.

 

[Grimm5577]

So as per the details, it was a $45 piece of meat purchased at Oscars Smoke House in Warrensburg, Ny. It's on the way to my typical vacation spot in the Adirondacks. I rubbed with Oak Ridges Black Ops. It was cooked on a BPS barrel, at around 350. I used Hickory and Cherry, on Royal Oak. Pulled it at around 130 degrees IT and wrapped it in foil and let it rest while I cooked the mushrooms.

For the Portabellas I moved the fire basket up to the higher position, and grilled the mushrooms till the cheese started to melt. The fire was running low, but did the job.

I also baked the bread on the OTG, I wanted to use the BPS but my timing was way off on the bread. I used a pizza stone for the bread and it charred the bottom a bit, first time making bread on the grill so now I know.

Again thanks everyone, I impressed myself on this one.

 

[kageryu]

How did you like the rub? I usually just use salt, pepper and thyme on my prime ribs.

 

[Grimm5577]

It was good, the ends had the most rub flavoring, the inner rib slices only had a bit of the rub flavor which wasn't bad. But I will definitely try the SP&Thyme.

 

[jeffreywp1]

Thanks everyone, was a little worried it might have been slightly overcooked but it turned out fantastic.

Looks great! What temp did you pull at, and what was your rub?