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medeloach 12-24-2012 08:51 PM

Prime rib prep complete for tomorrow (with pron I hope)
Getting my prime rib ready for tomorrow. Figured I'd try (again) to upload pron from my iPad. I had major issues making this work last time I tried...

The before pic:

I did an herb rub that I got off of the Virtual Weber Bullet (basil, rosemary, oregano, parsley, garlic, seasoning salt, and olive oil):

Made a bed of veggies for it to sleep on while waiting for Santa:

And here it is - ready to be "tucked in" for the night in the frig:

Planning on smoking it with a little cherry wood for around 4 hrs tomorrow in my 18" WSM (or whenever my trusty thermapen tells me it's reached 125 deg)

Wish me luck and MERRY CHRISTMAS TO ALL!!!

Bonewagon 12-24-2012 08:54 PM

Lookin' good! Can't wait to see how it turns out tomorrow. :thumb:

code3rrt 12-25-2012 10:16 AM

Looks great so far.....hope there is some after pics!

el_matt 12-25-2012 11:08 AM

Looking forward to seeing how she turns out.


medeloach 12-25-2012 05:13 PM

Update with pron
Y'all will have to wait for the money shot bc we're letting it rest for a while, but here are some pics after pulling it off the WSM:

Wifey posing with my meat...

My daughter looks excited...

Wife getting into the spirit now...

I'm concerned that I may have overdone it on the herb crust. I guess we can just scrape it off if it's overwhelming. Gonna make some homemade au jus with the drippings...

smokeyokie 12-25-2012 05:20 PM

I dont know how that could be anything but AWESOME!!! nice job and Merry Christmas:thumb:

tom72 12-25-2012 06:01 PM

Great that looks great!

TuscaloosaQ 12-25-2012 06:23 PM

WOWOW!!!!! That is some fine looking meat

Freddy j 12-25-2012 07:25 PM

Lovely! Can't wait to see the inside. How's the aroma?

medeloach 12-25-2012 07:32 PM

Money shots

Was very good...although I think I shoulda taken it off a little earlier. Pulled it at 131 deg...woulda been better at 120-125 I think. Everybody seemed to love it though...along with the au jus and creamy horseradish sauce. Tomorrow will be French dip time.

Thanks for looking and MERRY CHRISTMAS!!!

Bonewagon 12-25-2012 08:54 PM

Nicely done! :thumb:

code3rrt 12-25-2012 08:58 PM

Great work!

buccaneer 12-25-2012 09:48 PM

^^^taking it off earlier, I beg to differ.
Rare is the new black, but I think it should be applied to certain cuts and not others.
The bone and meat structure and fatty centre strip make this cut improve as it gets to medium rare on the medium side.
The fat renders more, bastes more and I think it is much improved over rare.

Corky 12-25-2012 10:56 PM

Looks super!

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