Christmas/Holiday Season Prime Rib Pron Thread 2012

gtr · Dec 25, 2012

Let's see yer prime ribs, ribeye roasts, standing rib roasts - whatever you wanna call it!

I was more happy with the meat I got last year, but I ain't complaining - still better than a sharp stick in the eye! :thumb:

Here's mine - put 'em up farkers!

QorDie · Dec 25, 2012

ImageUploadedByTapatalk1356492414.203694.jpg

Not the best photo quality, but you get the idea.

juslearning · Dec 25, 2012

Great start!!! Looks awesome!!!!

goodscotch · Dec 26, 2012

Wish I could take pictures like you guys. I did a 11 lb using Tyler Florence's Ultimate horseradish/garlic crust on the grill. 350 for 3 hours, perfect.

B3 · Dec 26, 2012

Arlin_MacRae · Dec 26, 2012

Well, my ~10# roast went from 40° to 115° IT in three hours, cooked at 220°, forcing me to cooler it for a while. I then pulled it and threw it in the oven at 400° for about thirty minutes to finish it. Although it tasted great it was a little overdone and it had some gray on the end I didn't much care for.
My talented wife, however, used the drippin's for gravy and it was so good there could have been styrofoam underneath and it still would have been a hit.

Gore · Dec 26, 2012

Arlin_MacRae · Dec 26, 2012

Beauty!!!

duelin j · Dec 26, 2012

Christmas day, ended up about Medium instead of my normal Medium Rare, but no complaints from the eaters...

View attachment 73824

2 days earlier on a gasser, I was much happier with the finished product but..... on a gasser??:crazy:

View attachment 73825

Wornslick · Dec 26, 2012

cowgirl · Dec 26, 2012

They all look great!!

gtr said:
Let's see yer prime ribs, ribeye roasts, standing rib roasts - whatever you wanna call it!

I was more happy with the meat I got last year, but I ain't complaining - still better than a sharp stick in the eye! :thumb:

Here's mine - put 'em up farkers!

Greg is this the aged hunka meat? If so, how did you like it compared to non aged? It looks fantastic!!

:-D

pwa · Dec 26, 2012

Herb Crusted Smoked Prime Rib

Westexbbq · Dec 27, 2012

Here ya go,

High Q · Dec 27, 2012

Boom!

Big George's BBQ · Dec 27, 2012

I really like this thread except I am getting very hungry

Q Junkie · Dec 27, 2012

Wife picked up a 12.25 lb behemoth, invited everyone she knew then told me I was cooking Prime Rib and Crab Legs. Covered with EVOO, S&P and a dash of Montreal, cooked at 225-240* for 3.5 hrs with pecan, pulled at 120* IT, rested about 40 mins, came up to about 132* while I fiddled with ginormous crab legs. I had planned a reverse sear but temp was good and crust was good so I skipped it. Everyone said it was my best one yet. My camera crew was less than perfect but here is what I have for pr0n. I really have to explain to the wife the importance of good pics to document the cook.:boxing:

SirPorkaLot · Dec 27, 2012

Cooked at 200 degrees for 4.5 hours, until it hit 125 IT, then rested for 15 min.

Dusted with Oakridge Black Ops

Q Junkie · Dec 27, 2012

left out the one good pic.

Arlin_MacRae · Dec 27, 2012

We shoulda had a throwdown...wow

Wampus · Dec 27, 2012

15 lb'er:

...but NO sliced pics :doh:.

The best I have is a pic of the aftermath:

Christmas/Holiday Season Prime Rib Pron Thread 2012

somebody shut me the fark up.

Got Wood.

is one Smokin' Farker

Is lookin for wood to cook with.

Knows what a fatty is.

somebody shut me the fark up.

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Phizzy

somebody shut me the fark up.

Knows what a fatty is.

is one Smokin' Farker

somebody shut me the fark up.

is Blowin Smoke!

Quintessential Chatty Farker

Attachments

is one Smokin' Farker

somebody shut me the fark up.

is Blowin Smoke!

Attachments

somebody shut me the fark up.

is Blowin Smoke!

Attachments

somebody shut me the fark up.

somebody shut me the fark up.

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