8 lb prime rib. !!!

[BBQchef33]

had a 8# bonless prime rib sittin in the fridge that was slated for new years eve. Since that was a wash here, I decided to cook it up this morning. 8 lb roast, Just me the wife & kids.... heheheheheh.... :)

Fired up the bandera. Full chimney of Kingsford and mesquite chunks.

while it was heating, put a heavyl ayer of Souther flavor black, Montreal steak seasoning and granulated garlic on all sides.

Heatred an iron skillet with some oil and seared all sides..blackened. The put it in the bandera, maintaining 260-275. Bottom shelf, 1 above the water pan.

Used all mesquite and red oak, maybe a little white oak too.

4 hours, took it off at 130-135 and rolled it over the hot coals on all sides to make the outside crispy.

Stuck 3 steak buttons(small thermo's) in it. They were reading rare all around. Wrapped loose in foil and moved it to the top shelf to kind of rest, an maybe slow cook a little bit.

an hour later, all thermos were just on the verge of Med-rare. took it out, let is sit for about 40 minutes.

Decided to "taste" a sample.. took off the foil rubbed it down with a little horseradish. Sliced off a piece, bout half inch thick(rememebr we are sampling). End slice was Med. Still had lots of pink. I ALWAYS get the end. :) Juices were flowing beautifully, theat piece got devoured real quick. Sliced another sample, Sharon stole that one, then she came back for another sample a minute later,(james took hers), and jackie is back looking for her own piece cause now James claimed dibbs on his sample.

Half a roast later, we are all stuffed. its still sittin on the stove.. Dinner is at 6.

First time it came out really Excellent. Think keepin a close eye on temps made the difference. Off at 130. Unlike the overcooked filet form christmas, this time the rest time worked out perfect.

cant wait for dinner. !!!
:P

[Bigdog]

Sounds great Phil. I will try one when I get the balls to do it. One of the best prime ribs that I ever had was cooked with a slight mesquite flavor.

[chad]

Sounds like the taste test to remember.

Yep, watching the temp primary to getting done to perfection prime rib -- I always feel sorry for people who order prime rib well done!! :D That's right up there with boiling ribs!