Pyle's BBQ
Babbling Farker
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!
"Prime" Prime Rib
- Thread starter Ackman
- Start date
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
Full Fledged Farker
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
For more information, check out this URL:
http://old.cbbqa.org/articles/PrimeRib.html
Man that looks good I really need to try that
Ackman
Full Fledged Farker
Liked that idea and did it. Thanks
Ackman
Full Fledged Farker
Too late so fingers crossed
Pyle's BBQ
Babbling Farker
At least next time you will think about it.
Ackman
Full Fledged Farker
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
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
somebody shut me the fark up.
Can I have a slice? That looks nicely done!
Thanks for posting the end result. Looks really good bro. Never leave your meat unattended though, especially on a gasser.
Ackman
Full Fledged Farker
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
Meat Burner
Quintessential Chatty Farker
It looks perfect to me. Not sure why you did anything think anything was wrong. Accept when your food is good!
No disaster at all from what I see. :thumb: Great job by all means.
