It's on... Dry Aged Prime Rib

I got nice four bone prime rib...dry aged 12 weeks. Rubbed it down with a Kona coffee rub and an additional layer of porchini rub. I'm reverse searing to about 115 then will put it on a raging hit fire to finish it up. Should be perfect...can't wait.

Pics... So you now it's happening...Firing up the XL Baby and just getting started:

Let's try that again..

My only concern is that it was the cut I had from near the back end so it tapers a bit. I just put the probes in and I have a 5 degree difference from the tall side to the short... 92vs 87 at his point. I might move the probes to a different spot in 30 min to see what's really going on. Either way I always pull by the high temp and adjust for it during the hot sear.

Btw... I've kinda come to the conclusion that 12-14 weeks is about perfect for dry aged prime rib for me. Any more and it has a bit too much blue cheesy quality. 8 weeks is the minimum for mr since the only thing I notice different with less aging is the price. I've just been disappointed with six week aging.

Getting ready for the sear. My kettle is just about raging hot. I dusted some sliced potatoes with the leftover Kona and porcini rub and put them in the smoker to pick a hint of smoke.

Unbelievably, I forgot the veggies... I was going to do stuffed mushrooms but forgot them. The again...prime rib and potatoes wifi do just fine.

Forgot the pic

So... Came so close to ruining a stupid expensive hunk of meat. The raging hot sear got a bit out of control. Everything was perfect except I had the kettle juuuuuussst a bit too close to the pool. I wasn't paying enough attention...the Long Island teas didn't help either... I grabbed the lid handle with a pot holder because I left my glove inside. Waaaay too hot. I yelled, composed myself even chuckled at my stupidity...then took a step back and kerplunk!

The 30 seconds it took to get out of the pool was enough for a massive flare up. Limited damage, but pisses me off that everything goes perfect until the very end. Luckily it on the bones but burned through the twine. Just a bit over charred in a couple places...not enough to get mad about really. Here's the bone off result before carving:

Here's the finished product sans real veggies but I never smoked potatoes. They were awesome.

I have to say it came out pretty damn good. The aging added a great nutty...just super concentrated beef flavor. The rubs, except for one small section that got too charred, added just enough of a salt and savory layered flavor to compliment the deep meaty flavor. Overall, I'm pleased. I certainly wish I didn't forget the shrooms and asparagus...but that BBQ.

Thanks guys... I really appreciate it.

For those who asked...I get my porcini powder from here: http://www.thespicehouse.com/spices/mushrooms-porcini-extra-aa-whole-and-powder

I first got to use it about 12 years ago when I got a chance to cook with the chefs at Capital Grill at a charity event. They have this giant porcini rubbed ribeye on the menu and I got to help them butcher the steaks from the aging room. Great learning experience. They gave their rub recipe using the powder and a good sized container of it to boot. I've been using it ever since as my super secret ingredient. It's super versatile and applicable in a lot of recipes...especially soups.