"Prime" Prime Rib - Page 2

castlepines · 11-23-2013, 09:09 AM

Quote:

Originally Posted by El Ropo

If a more pronounced crust is desired, you can sear the outside at the end of the process.

Bingo. Exactly what I was thinking. Low and slow with a reverse sear gives him the best of both worlds and exactly what he wants.

jasonjax · 11-23-2013, 10:52 AM

Yeap. I'd definitely put a sear on it at the end to crust up the outside. That thing will be awesome!

Please post some pics of the final product!!

Ackman · 11-23-2013, 11:21 AM

Will be firing up the WSM at about 1:30 - 2:00, figure to put it on at about 3:00 hoping to be finished around 7:00 to hit the dinner table at 8:00.

Pr0n to follow--thanks all

57borntorun · 11-23-2013, 11:47 AM

Quote:

Originally Posted by Ackman

Will be firing up the WSM at about 1:30 - 2:00, figure to put it on at about 3:00 hoping to be finished around 7:00 to hit the dinner table at 8:00.

Pr0n to follow--thanks all

I will wait here even though I dont want to as I would want to be there even for the scraps.

Smoke Dawg · 11-23-2013, 12:08 PM

I woould be making deep cuts (stab) and pushing Garlic down inside!

Looks great

Pyle's BBQ · 11-23-2013, 01:30 PM

Quote:

Originally Posted by Ackman

Will be firing up the WSM at about 1:30 - 2:00, figure to put it on at about 3:00 hoping to be finished around 7:00 to hit the dinner table at 8:00.

Pr0n to follow--thanks all

Personally, I would put this on an hour early just to have the cushion. It will hold in a low oven, if it gets done early.

Good luck!

Juggy D Beerman · 11-23-2013, 01:46 PM

The term, "prime rib" was coined years before the USDA grading system that uses the descriptive terms such as: prime, choice, select or cutter, was established. The term prime rib tells the buyer that the roast was cut between the 6th and 12th ribs inclusive. This means you can have a prime rib roast from any grade of beef. This also means that roasts cut from the carcass containing ribs other than the 6th through 12th should be referred to as standing rib roasts.

For more information, check out this URL:

http://old.cbbqa.org/articles/PrimeRib.html

Big George's BBQ · 11-23-2013, 03:28 PM

Man that looks good I really need to try that

Ackman · 11-23-2013, 04:39 PM

Quote:

Originally Posted by Smoke Dawg

I woould be making deep cuts (stab) and pushing Garlic down inside!

Looks great

Liked that idea and did it. Thanks

Ackman · 11-23-2013, 04:40 PM

Quote:

Originally Posted by Pyle's BBQ

Personally, I would put this on an hour early just to have the cushion. It will hold in a low oven, if it gets done early.

Good luck!

Too late so fingers crossed

Pyle's BBQ · 11-23-2013, 04:48 PM

Quote:

Originally Posted by Ackman

Too late so fingers crossed

At least next time you will think about it.

Ackman · 11-23-2013, 10:58 PM

Ok--done and dusted--had a few issues but in the end all went well. Took almost two hours for the cooker to come to temp so was a bit behind schedule...but 3:15 meat in the cooker

After 3.5 hrs we hit 125 IT

Rested for about 45 min and then on to the gasser for a sear---now here there was a bit of an alcohol induced issue--put it on -- set the timer for 10 min, at 7 min went to have a look and the whole grill was in flames,,,,pulled it off figuring there was a real chance i ruined a nice piece of meat,,,,check the bones

Rested it a bit and sliced...not feeling really good about this one....but was pleasantly surprised

Well unfortunately I do not have Jeanies plating skills, but it at least tasted good

Well-- you have to have a nice wine to go with this --

thanks for looking and all the help I got in the process

peeps · 11-23-2013, 11:04 PM

Can I have a slice? That looks nicely done!

ssv3 · 11-23-2013, 11:04 PM

Thanks for posting the end result. Looks really good bro. Never leave your meat unattended though, especially on a gasser.

Ackman · 11-23-2013, 11:08 PM

Quote:

Originally Posted by ssv3

Thanks for posting the end result. Looks really good bro. Never leave your meat unattended though, especially on a gasser.

yea lesson learned---as I said alcohol may have have something to do with it--entertaining 10 people --but in the end - not the disaster I thought I had

11-23-2013, 11:21 AM	#18
Ackman Full Fledged Farker Join Date: 04-26-10 Location: New Canaan, CT	Will be firing up the WSM at about 1:30 - 2:00, figure to put it on at about 3:00 hoping to be finished around 7:00 to hit the dinner table at 8:00. Pr0n to follow--thanks all __________________ Steve ----------------- Ack-Que WSM 18" CookShack SM025 Lang 36 BWS Extended Party Humphrey's Battle Box and matching Pint

11-23-2013, 12:08 PM	#20
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	I woould be making deep cuts (stab) and pushing Garlic down inside! Looks great __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

11-23-2013, 01:46 PM	#22
Juggy D Beerman Full Fledged Farker Join Date: 09-18-06 Location: Warrensburg, MO	The term, "prime rib" was coined years before the USDA grading system that uses the descriptive terms such as: prime, choice, select or cutter, was established. The term prime rib tells the buyer that the roast was cut between the 6th and 12th ribs inclusive. This means you can have a prime rib roast from any grade of beef. This also means that roasts cut from the carcass containing ribs other than the 6th through 12th should be referred to as standing rib roasts. For more information, check out this URL: http://old.cbbqa.org/articles/PrimeRib.html
	1 members found this post helpful.

11-23-2013, 03:28 PM	#23
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Man that looks good I really need to try that __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

11-23-2013, 10:58 PM	#27
Ackman Full Fledged Farker Join Date: 04-26-10 Location: New Canaan, CT	Ok--done and dusted--had a few issues but in the end all went well. Took almost two hours for the cooker to come to temp so was a bit behind schedule...but 3:15 meat in the cooker After 3.5 hrs we hit 125 IT Rested for about 45 min and then on to the gasser for a sear---now here there was a bit of an alcohol induced issue--put it on -- set the timer for 10 min, at 7 min went to have a look and the whole grill was in flames,,,,pulled it off figuring there was a real chance i ruined a nice piece of meat,,,,check the bones Rested it a bit and sliced...not feeling really good about this one....but was pleasantly surprised Well unfortunately I do not have Jeanies plating skills, but it at least tasted good Well-- you have to have a nice wine to go with this -- thanks for looking and all the help I got in the process __________________ Steve ----------------- Ack-Que WSM 18" CookShack SM025 Lang 36 BWS Extended Party Humphrey's Battle Box and matching Pint

11-23-2013, 10:52 AM	#17
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	Yeap. I'd definitely put a sear on it at the end to crust up the outside. That thing will be awesome! Please post some pics of the final product!!

11-23-2013, 11:04 PM	#28
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Can I have a slice? That looks nicely done! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

11-23-2013, 11:04 PM	#29
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Thanks for posting the end result. Looks really good bro. Never leave your meat unattended though, especially on a gasser. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)