Arlin_MacRae
somebody shut me the fark up.
Come on, Bandit, it's been two more hours! 
Mrs. Bandit wanted a late nite snack... Prime rib?
- Thread starter BBQ Bandit
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- prime rib
enasnidx
Full Fledged Farker
Can't wait to see the sliced pron!
BBQ Bandit
Babbling Farker
Sorry... had to fend off a feeding frenzy.
9-1/2 lb ribroast
3 hours @ 300* indirect
Final sear 90 seconds per side (500* direct).
[Lesson: Didn't let the meat get to room temp long enough... not bad for my first time.]
9-1/2 lb ribroast
3 hours @ 300* indirect
Final sear 90 seconds per side (500* direct).
[Lesson: Didn't let the meat get to room temp long enough... not bad for my first time.]
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S
Smiter Q
Guest
Looks like ya have enough to share. :-D
jrtexas
Knows what a fatty is.
I pull mine at 120 degrees...what was yours?
BBQ Bandit
Babbling Farker
Internal temp was @ 120 then I pulled off... and cranked the keg up to 500* for the reverse sear.
Believe I goofed at prep/before going on the fire... the meat was only out of the fridge for 30 minutes... not allowing the whole mass getting to room temp beforehand... thereby having a thicker gray cooked outer edge.
Pleased overall for the first attempt... all parties had full bellies and plenty of happy smiles.
Mission accomplished.
Looks good! All sorts of good beef here in eastern PA last night.
Smokeadelic
Knows what a fatty is.
That looks mighty fine! I hope you have some leftover for breakfast. Mmmmm steak and eggs.................
bigabyte
somebody shut me the fark up.
You have one lucky wife!:thumb:
The Pigman
is Blowin Smoke!
Ok so at home you can cook like this and when WE get together its hotdogs........
BBQ Bandit
Babbling Farker
Not quite... the way I recall:
Last time was Dayton 2010... over 600 lbs pork and brisket and somebody else cooked the prime rib that Phil provided.
:becky::becky::becky:
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