Thread: Prime Rib?
View Single Post
Old 03-30-2013, 10:32 PM   #22
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA

Really knowing the temp of the meat makes it easy to know when to pull it. Salt and pepper is simple, and it works for a rub. I do the reverse sear... 225°F till the meat has an IT of 115 (with carryover, it turns into a solid med rare), pull it, wrap it loosely in foil temporarily... Crank the grill to as hot as you can get it, then put the meat back on for just a few minutes to crisp up the exterior. The hotter the better cause it takes less time to get crispy, and the inside stays where you want it.
TIMMAY is offline   Reply With Quote