Thread: Prime Rib?
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Unread 03-30-2013, 11:32 PM   #22
TIMMAY
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Join Date: 01-10-11
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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.
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