|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
12-14-2010, 04:49 PM | #1 |
Knows what a fatty is.
Join Date: 11-19-08
Location: Crestview, Florida
|
Lets Talk Prime Rib
For you experts, would you go boneless or bone in? Does anyone do brining or just dry rub or both? Any special rubs that might be good? What kind of chamber temps should I be looking to hold and how long can I expect per pound? I know I am being very vague here, but I am hoping someone can entice me enough to do a prime rib versus a turkey for Christmas dinner!!!!!! Any takers??? If you are local to NW Florida and you provide input, stop by for some dinner and homade festive drink!!!!!! Merry Christmas to all and hopefully y'all are in the giving spirit when it comes to knowledge and wisdom.
The Cajun |
|
12-14-2010, 04:57 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Bone in, definitely! I think the bone adds flavor and help keep the bottom of the roast from drying out. Ask the butcher to cut the bones off most of the way. Then you can get seasoning in between the bones and the meat and then tie it back together.
Brining really doesn't do anything for beef. Beef is typically cooked to a lower internal temp and doesn't lose as much moisture as chicken or pork. I have injected a prime rib and that worked well, but I injected a flavor mixture (like seasoned beef stock, etc.), not a brine. There is another discussion going on right now about cooking temp and technique. I prefer a lower cook temp to get a more even cook, but I do cook high enough that I don't really sear the meat. At 275 cook temp typical cook time is 20 minutes per pound and I take my rib roasts to 125 internal and then rest. That gives a nice medium rare. There are also these recent threads with good info... http://www.bbq-brethren.com/forum/sh...ad.php?t=95053 http://www.bbq-brethren.com/forum/sh...ad.php?t=96946 http://www.bbq-brethren.com/forum/sh...ad.php?t=96828
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
|
12-14-2010, 05:21 PM | #3 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
|
Ron covered everything pretty well above.....so......do a Prime Rib; you
wont regret it. Select one that has good marbling on each end. Get the biggest one you can afford...the leftovers are fantastic. Serve the Prime Rib with a Horseradish sauce, also have a "thick" Au Jus sauce available....I like to make it thick enough that it really "clings" to the meat; but not so thick that it is a gravy. Also serve a Blue (bleu) Cheese dressing for people to try...it is spectacular on Prime Rib. LITEHOUSE brand blue cheese dressing is excellent; if it is available where you are. If Florida is like Colorado here.....grocery stores will be advertising Prime Rib on sale tomorrow (wednesday). |
|
Thanks from: ---> |
12-14-2010, 05:21 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I try to buy bone-in, deckle on, fat cap in place. It is the best way to go.
I do not brine and season minimally, if I have paid for a Prime Rib, then I want to taste the meat. It should taste too good to mess with. My special run is mainly kosher salt, medium grind black pepper, a little herb mix (Todd's Dirt comes to mind) and a little lemon or orange zest.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
12-14-2010, 05:34 PM | #5 |
Is lookin for wood to cook with.
Join Date: 12-06-10
Location: Jacksonville FL
|
I'm going to say bone in as well...for pretty much the reasons stated.
I like a nice herb crusted prime...but be carefull cooking over fire with an herb crust as the herbs can burn and thats just no good. I would make more of a wet marinade to make sure the fresh herbs stay as wet as possible. On the other hand...A good southwest style rub with chili,garlic,cumin and a slight hint of sage(not so much to make it "sausagey") is nice for beef over fire...if a little kick pleases you. One of the things I like about PR is the versatility...A final brush with a red wine reduction containing horseradish is killer. |
|
12-14-2010, 05:45 PM | #6 |
is One Chatty Farker
Join Date: 02-03-07
Location: Narragansett RI
|
I usually buy a Boneless Choice Rib Eye, then I rub it very liberally with a Very Good Beef Base. Set oven to a high 425 degrees, swear it off for 20/30 minutes. Then reduce the heat to 275 degrees and cook to a nice 132 degrees internal temp. Then I rest it in the cambro for an hour till service.
Haven't been disappointed yet.
__________________
Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ |
|
12-14-2010, 05:48 PM | #7 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
|
You cant beat those ribs when they come off at the end of the cook. They are just fantastic.
__________________
Tom |
|
Thanks from: ---> |
12-14-2010, 06:37 PM | #8 |
Full Fledged Farker
Join Date: 09-15-08
Location: severna park, MD
|
Not to promote my product, but you will fine no better tasting Prime Rib, steak, or roast then with the Original Todd's Dirt and some Extra Virgin Olive Oil. That easy, that simple and taste's amazing.
Todd |
|
12-14-2010, 06:42 PM | #9 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
|
__________________
Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
|
12-14-2010, 06:42 PM | #10 |
is One Chatty Farker
Join Date: 02-03-07
Location: Narragansett RI
|
Shameless self promotion, Good For You
__________________
Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ |
|
12-14-2010, 07:05 PM | #11 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
I have to agree with Ron.... bone-in, low pit temp (I go lower than he does), end sear if needed and an au jus injection.... but I wait to shoot them until the internal is 100°, then take them up to my finish temp. The one above is an eye of the rib roast (couldn't find a bone-in one) and I did it fat cap down, 250° pit temp, and shot it at the end.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
Thanks from: ---> |
12-14-2010, 07:19 PM | #12 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
|
get the bone in. Excellent flavor on the bones as a nice snack.
__________________
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
|
12-14-2010, 07:33 PM | #13 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Quote:
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
|
|
Thanks from:---> |
12-14-2010, 09:05 PM | #14 |
is one Smokin' Farker
Join Date: 03-02-10
Location: SE FL
|
If you want to go super simple, just put on a little canola oil and then garlic powder, salt and pepper. Roast in a 13*9 glass dish at 200-225 until 118 internal then take it out for a couple of minutes while you get the heat up to 500. Then put it back in for 10 minutes for medium/medium rare. Take the glass dish and dump any grease. Add a can of beef broth and stir over a medium burner until all the little bits of flavor dissolve in your au jus. Six ingredients in all, including the roast.
|
|
12-15-2010, 12:54 AM | #15 |
Knows what a fatty is.
Join Date: 04-17-10
Location: Ravensdale, WA
|
We like bone-in roasts and rub the whole outside with Dimitri's Bloody Mary seasoning (QFC sells it out here, maybe Kroger elsewhere?) and let it rest in the fridge for a day covered in plastic wrap. Season with Montreal and some herbs, roast at 225 until it hits 125 and let rest for an hour in the cambro before slicing. You can do the super hot sear at either end, but it ends up "cracking" the seasoning crust so I don't.
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Lets talk a little - Bark - | Two Bears | Q-talk | 16 | 06-08-2011 09:12 AM |
lets talk plastic (or not) | harley76 | Q-talk | 33 | 09-29-2010 06:25 PM |
lets talk about crappy welds | akayaker | Q-talk | 29 | 10-18-2008 12:43 AM |
Lets talk about garnish | mds2 | Competition BBQ | 12 | 05-21-2008 10:06 PM |
|
|