Prime rib prep complete for tomorrow (with pron I hope)

medeloach · Dec 24, 2012

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 · Dec 24, 2012

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

code3rrt · Dec 25, 2012

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

el_matt · Dec 25, 2012

Looking forward to seeing how she turns out.

Matt

medeloach · Dec 25, 2012

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 · Dec 25, 2012

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

tom72 · Dec 25, 2012

Great job...man that looks great!

TuscaloosaQ · Dec 25, 2012

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

Freddy j · Dec 25, 2012

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

medeloach · Dec 25, 2012

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 · Dec 25, 2012

Nicely done! :thumb:

code3rrt · Dec 25, 2012

Great work!

buccaneer · Dec 25, 2012

^^^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.
Jmo

Corky · Dec 25, 2012

Looks super!

Prime rib prep complete for tomorrow (with pron I hope)

medeloach

Knows what a fatty is.

Bonewagon

Babbling Farker

code3rrt

Babbling Farker

el_matt

Babbling Farker

medeloach

Knows what a fatty is.

smokeyokie

is one Smokin' Farker

tom72

Knows what a fatty is.

TuscaloosaQ

Babbling Farker

Freddy j

is one Smokin' Farker

medeloach

Knows what a fatty is.

Bonewagon

Babbling Farker

code3rrt

Babbling Farker

buccaneer

somebody shut me the fark up.

Corky

is one Smokin' Farker

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