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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-29-2011, 10:53 PM   #1
D.F. Expat
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Default Slow Smoked, Reverse Seared Prime Rib

Some my new good friends down here asked me to cook them a Prime Rib for 7 people and I was more than happy to oblige. Sorry no before pics, but it was a +- 4 kilo (9 lb) rib roast from Costco, seasoned with Montreal Steak Seasoning.
Smoked 4 hours at 225° until internal temp of the roast was 120°, removed and rested while fire was raised to 450°, then back on the heat +- 10 min till roast is 125° internal. Remove from heat, wrap in foil and let rest covered for minimum 30 min, this was rested almost 2 hours.Internal temp was still 124° when sliced.

Served with Wild Mushroom Risotto and Cilantro Parmesan Potatoes.
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Old 01-29-2011, 11:02 PM   #2
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That looks nice! What did the outside look like after the reverse sear? Did it have a nice crust?
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Old 01-29-2011, 11:04 PM   #3
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Crust was pretty nice but alot of it went away during the rest. Still enough there to not leave you wanting for more though.
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Old 01-30-2011, 07:17 AM   #4
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Nice meal!
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Old 01-30-2011, 07:24 AM   #5
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Cooked perfectly!
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Old 01-30-2011, 07:30 AM   #6
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Very nice, it looks delicious! I love the sides too!
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Old 01-30-2011, 07:40 AM   #7
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Mmmmmmmmm. Beef! Looks great.
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Old 01-30-2011, 07:53 AM   #8
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Oh yeah - thats the way to do it.
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