electron_si
is one Smokin' Farker
This is a great thread. Glad I found it a few weeks before Christmas.
The word "perfection" comes to mind. Do you mind sharing the recipe?
What internal finished temp do people serve for rare meat eaters. I typically eat my steaks very rare as does the family but I don't want to serve raw prime rib. I was going to reverse sear at 225 to 117 IT 30 min rest then get a good crust on grill grates at 450 2-3 minutes a side
What internal finished temp do people serve for rare meat eaters. I typically eat my steaks very rare as does the family but I don't want to serve raw prime rib. I was going to reverse sear at 225 to 117 IT 30 min rest then get a good crust on grill grates at 450 2-3 minutes a side
I'm like duh its prime rib.
I'm going to say something a bit sacrilegious ... I like my prime rib in the oven without smoke. :shock:
I'm going to say something a bit sacrilegious ... I like my prime rib in the oven without smoke. :shock:
...
Not at all. There will not be as much smoke on mine as there is on my ribs or butts. It will have more of a "grilled" taste then a smoke. Stubbs has a pretty good flavor by itself.
Here's a question, does it have to be tied?