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View Full Version : Bone In Prime Rib Roast & Portabellas


Grimm5577
06-16-2014, 09:07 AM
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smokinbutts
06-16-2014, 09:28 AM
wow!

:clap2:

sliding_billy
06-16-2014, 09:29 AM
That looks beautiful.

Big George's BBQ
06-16-2014, 09:33 AM
YUM That all looks perfect

castlepines
06-16-2014, 09:39 AM
I just licked my screen. That looks awesome!

ICDEDTURKES
06-16-2014, 09:40 AM
I would smash that..

Cajun Ty
06-16-2014, 09:41 AM
Hard to comment with the drool dropping on my ipad haha:biggrin1:
You nailed that dish :hail::hail:

Papa Cat
06-16-2014, 09:42 AM
:clap: Nicely Done!

qman
06-16-2014, 10:53 AM
Very very nicely done. Love the color on that beef, inside and out.

fingerlickin'
06-16-2014, 11:51 AM
That's beautiful piece of meat. :thumb:

Grimm5577
06-16-2014, 01:55 PM
Thanks everyone, was a little worried it might have been slightly overcooked but it turned out fantastic.

castlepines
06-16-2014, 02:24 PM
I just came back for seconds and licked my screen again...

Enrico Brandizzi
06-16-2014, 03:09 PM
I just licked my screen. That looks awesome!

+1 for sure!

mchar69
06-16-2014, 05:22 PM
Looks moist and delish!
I am scooping the 'gills' out of my portos these days.
More room for filling.

THoey1963
06-16-2014, 05:43 PM
Wow Grimm... I'd be speechless too... Nice!

NeilH
06-16-2014, 05:47 PM
Looks good. I'd eat that.

Grimm5577
06-16-2014, 07:48 PM
So as per the details, it was a $45 piece of meat purchased at Oscars Smoke House in Warrensburg, Ny. It's on the way to my typical vacation spot in the Adirondacks. I rubbed with Oak Ridges Black Ops. It was cooked on a BPS barrel, at around 350. I used Hickory and Cherry, on Royal Oak. Pulled it at around 130 degrees IT and wrapped it in foil and let it rest while I cooked the mushrooms.

For the Portabellas I moved the fire basket up to the higher position, and grilled the mushrooms till the cheese started to melt. The fire was running low, but did the job.

I also baked the bread on the OTG, I wanted to use the BPS but my timing was way off on the bread. I used a pizza stone for the bread and it charred the bottom a bit, first time making bread on the grill so now I know.

Again thanks everyone, I impressed myself on this one.

kageryu
06-16-2014, 07:55 PM
How did you like the rub? I usually just use salt, pepper and thyme on my prime ribs.

Grimm5577
06-16-2014, 08:25 PM
It was good, the ends had the most rub flavoring, the inner rib slices only had a bit of the rub flavor which wasn't bad. But I will definitely try the SP&Thyme.

jeffreywp1
06-16-2014, 08:41 PM
Thanks everyone, was a little worried it might have been slightly overcooked but it turned out fantastic.

Looks great! What temp did you pull at, and what was your rub?

ssv3
06-16-2014, 08:42 PM
That is perfect right there.

Grimm5577
06-16-2014, 08:53 PM
Oak Ridge Black Ops Rub, Pulled at 130, and rested for about 30-40 minutes.

10-8
06-16-2014, 09:14 PM
That looked awesome :hail: