Poobah's Prime Rib

Roo-B-Q'N · Jul 13, 2007

OK I know it is out there, I thought I book marked it, I have looked in the recipe section, the Roadmap and then tried to look through threads started by Poobah. Man can he post! Over 8,000.

So I need to find the thread for Phil's Prime Rib. Can a brother help me out?

PalmettoSmoke · Jul 13, 2007

Here you go:

http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=103&category=*BBQ BRETHREN BEEF*

Ashmont · Jul 13, 2007

Is this it?

"Phil's Prim Rib Phil need you help just got back from Sams. I had them cut me off a seven lb hunk of prime rib. She brought out a 17 lb cravat prime rib that was to big so like I said she cut it down for me.

This is how I remember you doing it. Take it up to 130 internal then use a hot ass Webber moving continually for five minutes or so to thinking up the bark?

Does that sound right "

Found it in the archives

Ashmont

Roo-B-Q'N · Jul 13, 2007

monkeyboysbbq said:
Here you go:

http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=103&category=*BBQ BRETHREN BEEF*

THAT IS THE ONE! Man you had to have dug deep for that one. I didn't see it at all ing the recipe section.

Ashmont said:
"Phil's Prim Rib Phil need you help just got back from Sams. I had them cut me off a seven lb hunk of prime rib. She brought out a 17 lb cravat prime rib that was to big so like I said she cut it down for me.

This is how I remember you doing it. Take it up to 130 internal then use a hot ass Webber moving continually for five minutes or so to thinking up the bark?

Does that sound right "

Found it in the archives

Ashmont

That is part of the cooking instructions. The entire recipe and style is above.

Thank you brothers!

Porky · Jul 13, 2007

Hey, Tom when you send me my banner could you inlcude an end piece of that prime rib. Just add it to my bill. Please let us know how the prime rib turns out.

BBQchef33 · Jul 13, 2007

Theres a few ways to finish. Depends on what u want.

If u dont want bark, pull at 130-135 and let rest UNCOVERED. Heat load will bring it to medium.

If y want a bark on it(recommended, cause this rub makes and awesome bark.) Pull at 125 and roll over hot coals. Pull NO HIGHER that between 130-135 unless u want it medium inside. 130-135 will yield rare to med-rare in the middle. Even slightly higher will go medium in the middle to medium well on the outboards.

if you want it real crispy outside, dont clean your pit for 2 years, let the grease form a false bottom and then let it ignite when your about ready to pull it the roast.

Ask parrothead for details on pit cleaning.

Norcoredneck · Jul 13, 2007

BBQchef33 said:
Theres a few ways to finish. Depends on what u want.
if you want it crispy outside, dont clean your pit for 2 years, let the grease form a false bottom and let it ignite when your about ready to pull it the roast.

Ancient Brethren secrets HuH!

Kirk · Jul 13, 2007

BBQchef33 said:
if you want it crispy outside, dont clean your pit for 2 years, let the grease form a false bottom and let it ignite when your about ready to pull it the roast.

Dayum. Now there's a recipe that takes some advanced preparation!

gunrunner2491 · Jul 13, 2007

I concur, Two years in the making.

FatDad · Jul 14, 2007

BBQchef33 said:
Theres a few ways to finish. Depends on what u want.

If u dont want bark, pull at 130-135 and let rest UNCOVERED. Heat load will bring it to medium.

If y want a bark on it(recommended, cause this rub makes and awesome bark.) Pull at 125 and roll over hot coals. Pull NO HIGHER that between 130-135 unless u want it medium inside. 130-135 will yield rare to med-rare in the middle. Even slightly higher will go medium in the middle to medium well on the outboards.

if you want it real crispy outside, dont clean your pit for 2 years, let the grease form a false bottom and then let it ignite when your about ready to pull it the roast.

Ask parrothead for details on pit cleaning.

I still want to find out WTF that "brown liquid" is that you rub all over it is.

beerguy · Jul 14, 2007

Then again, maybe not!

Puppyboy · Jul 14, 2007

Mouth watering mod.

Roo-B-Q'N · Jul 14, 2007

No Go

Well due to circumstances beyond our control, we were unable to cook the prime rib.
We got a 14# boneless hunk O' beef and now we will have to toss it in the deep freeze until mid September

. So I will post the pictures then.

Wine & Swine · Jul 14, 2007

Phil's Prime Rib was the decision maker in me joing the Brethren after I had it at Grill Kings last year, outstanding stuff!

Bigmista · Jul 14, 2007

I have been cursing out restaurants for gyping me because none of them were as good as Phil's prime rib.

bbqjoe · Jul 14, 2007

It's just too bad that someone hasn't developed a way to "Harvest" meat.
You know, you just go in, surgically remove the prime, and close him back up.
After a year or so, you could go back and do it again.

Poobah's Prime Rib

Roo-B-Q'N

Guest

PalmettoSmoke

Knows what a fatty is.

Ashmont

Babbling Farker

Roo-B-Q'N

Guest

Porky

is Blowin Smoke!

BBQchef33

Grand Poobah and Site Admin

Norcoredneck

somebody shut me the fark up.

Kirk

is One Chatty Farker

gunrunner2491

Guest

FatDad

is Blowin Smoke!

beerguy

is Blowin Smoke!

Puppyboy

Babbling Farker

Roo-B-Q'N

Guest

Wine & Swine

Guest

Bigmista

somebody shut me the fark up.

bbqjoe

Guest

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