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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 06-16-2008, 09:33 AM   #1
Skidder
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Default Prime rib ?

Ok this will be my first prime rib cook on my Bar-b-chef offset. It will probably be about a 5 to 7 pound piece of meat, with bones. Gonna be using Royal Oak lump with a few sticks of oak along the way. Any tips would be appreciated. Maybe help on what to put for a rub, internal temp etc. I was thinking a simple rub of salt, pepper a little garlic powder. Any suggestions ? Thanks. All my other smokes are great as in ribs, chicken and pork shoulders. I'm hoping for the best with this too.
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Unread 06-16-2008, 09:40 AM   #2
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Rub it up in worsey sauce and then use your rub, i used Montreal steak seasoning. Take to 125 degrees internal, let rest for 15 minues slice eat and smile. This is for meduim rare! Here are a couple of pics from mine this weekend I posted!



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Unread 06-16-2008, 09:54 AM   #3
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Quote:
Originally Posted by big brother smoke View Post

Farker!
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Unread 06-16-2008, 09:59 AM   #4
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Heres some insight

http://www.bbq-brethren.com/forum/sh...ad.php?t=44141


and heres my recipe.

Quote:
measurements are approx. cup teryaki half cup soy sauce half of a small bottle gravy master and half small bottle kitchen bouquet(or you can use a whole bottle of either if ya cant find one or the other). add about 3-4tablespoon of Montreal steak seasoning to this mixture and let it sit for about 10 minutes. Then pour it all over the roast and rub it in. I also like to pierce the beat with a wide blade fork in several spots to allow the marinade to get in a little bit. If you have a heavy fat cap, add a few slices to that to allow penetration to the meat.

For the rub, use a heavy hand of Turbinado Sugar and rub it in well and let sit for about 5 minutes, then rub heavily with montreal steak seasoning. Rub it in and around the entire roast. When its covered amd disolviong, then add some more on top and just tap that on so it stays put. let the roast sit for about half hour, covered. First half hour to 45 minutes I cook in the hotspot or at 376-400 degrees, maybe a little higher. As oon as i put in the meat, damper down to allow temps to drop slowly to 275. When internal is about 90-100 degrees(or about 40 minutes) move it to your normal cookin spot and cook at about 275 till internal is 125.

At this point, either cover it and let it rest, or roll it around over searing coals to make a crust. Bring internal to 130, no higher than 135, then take it off and let it sit, wrapped loosely. Let it rest about 20-30 minutes. Temps climb into the 140s. this will yield rare inside and medium on the outboard slices. If you want to go rarer, take it off at 120 and grill to 130 then cover and rest. Usually, i roll it right over the coals in the firebox as close to the coals as i can get. This can also be used on roast beefs, top rounds...... any beef roasts. BTW.... i have seen 2 roasts at costco, one is a Boneless prime rib and the other is a RibEye.... I THINK there is a diffrence even though they are both Prime ribs cuts, one i think is just tribbed. It looked to me like the ribeye is the 'eye' of the cut, the inside section of the roast, the trimmed eye of the roast.... and the prime rib has that highly marbled outside pieces attached to it. The steaks are bigger nad shaped different... ya know those pieces on the outside of the steak that are more well done than the center but has the best flavor... thats the stuff....
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Unread 06-16-2008, 10:19 AM   #5
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Dear Big Brother Smoke...

You, sir, are a farker. I am so farking hungry after seeing that.



Take this...

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Unread 06-16-2008, 10:40 AM   #6
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Quote:
Originally Posted by Ron_L View Post
Dear Big Brother Smoke...

You, sir, are a farker. I am so farking hungry after seeing that.



Take this...

I resemble that remark! Ain't nothing wrong with your hunk of meat either!
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Unread 06-16-2008, 11:08 AM   #7
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STOP IT!!!! U FARKERS. I am so hungry now!!! I really have to make myself one of these!!! I would imagine it is only about a 2 to 4 hour cook? Would that be correct?
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Unread 06-16-2008, 11:50 AM   #8
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15-35 mins per lb depending on where in the 225-275 range you fall and how hard you push it at the beginning, or the end.
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Unread 06-16-2008, 11:58 AM   #9
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Default Dueling Rib Roasts

Looks like we got Rib Roast Heaven...
Rubbed with Olive Oil, S&P, and Garlic Powder

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Unread 06-16-2008, 01:05 PM   #10
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STOP!!!!!!!!!!! You guys are killin' me. Those look so good and now I'm soooooooooooo hungry.
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Unread 06-16-2008, 02:43 PM   #11
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Damn you all! I guess I know what I will be cooking real soon.
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Unread 06-16-2008, 02:46 PM   #12
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Wow that looks really good. I want to eat my monitor screen
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Unread 06-16-2008, 02:55 PM   #13
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Lots of great ideas here.

PooBah's picture was from Key Largo in '05.
Until that day, I was not a fan of rare/medium rare beef.
Phil made me a believer!
His recipie works.

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Unread 06-16-2008, 06:45 PM   #14
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Thanks all and yes those pics are heaven! I know what I'm doing tomorrow. Pics to follow.
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Unread 06-16-2008, 07:09 PM   #15
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i wanna play!











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