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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-25-2013, 11:29 PM   #1
KORND4WG X
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Default Reverse Sear Prime Rib (pics)

13# @ $7.75/lb. Yikes. Anyway, 235 for 2:45 in the BGE. Then removed it and cranked up the heat to 500 and seared 1 min per side. Internal temp was 122 and not climbing So I took the opportunity to apply some glaze and put it back on at 275 for about 45 min til it got to 129-130.

Used Montreal steak seasoning and inserted sliced garlic ever 2 inches or so and got some thumbs up from the fam
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Unread 09-25-2013, 11:31 PM   #2
KORND4WG X
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Sliced, with some little end pieces for the kids
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Unread 09-25-2013, 11:36 PM   #3
cowgirl
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Beautiful hunk of meat! Looks delicious!
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Unread 09-26-2013, 12:21 AM   #4
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Looks good!

KC
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Unread 09-26-2013, 01:44 AM   #5
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That looks soooo good. Great job!
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Unread 09-26-2013, 02:00 AM   #6
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That looks excellent stupendous. Man I know what I will be dreaming of tonight.

for the cook
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Unread 09-26-2013, 02:11 AM   #7
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Man i love some prime rib! Looks great!
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Unread 09-26-2013, 03:23 AM   #8
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I'd be on that like flies on chit.
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Unread 09-26-2013, 04:47 AM   #9
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Oh my...even at 5am here while I'm dead tired that looks nothing short of awesome!
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Unread 09-26-2013, 04:50 AM   #10
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That looks amazing!!!
And how lucky the kids were to get the ends.....yummmm
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Unread 09-26-2013, 05:32 AM   #11
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What was the internal temp before the sear?
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Unread 09-26-2013, 06:12 AM   #12
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Unread 09-26-2013, 07:01 AM   #13
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Now THAT is good eatin!
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Unread 09-26-2013, 07:23 AM   #14
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Nice looking prime rib! I've never used a glaze on prime rib. What type of glaze did you use?
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Unread 09-26-2013, 07:38 AM   #15
KORND4WG X
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Thanks for the kind words folks.


Quote:
Originally Posted by clweed View Post
What was the internal temp before the sear?
Around 120. I wanted to end up at 130 when all was said and done. I read to plan for temp to rise about 10 degrees after removing from cooker - that didn't happen so that's why I popped it back on.

Fortunately my Seahawks had an easy game going against Jax so I was able yo multitask

Quote:
Originally Posted by Ron_L View Post
Nice looking prime rib! I've never used a glaze on prime rib. What type of glaze did you use?
Me either, usually just do S&P. Glaze was water, beef base, chili powder, crushed garlic, cayenne, lemon pepper and canola oil which I immersion blended. I got it from serious BBQ and it was pretty good on the meat but no good to use the drippings for au jus.
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