How to cook a Prime Rib

[Trumanj]

I found this pretty useful.

http://www.tmbbq.com/prime-rib-primer/

 

[Smoking Piney]

Smoked at 250 to a 115 IT. Rested about 20 minutes and then onto a hot BGE for about a minute and a half sear on all sides to a little under 130 IT. End to end awesomeness. :-D

 

[ice_mf_mike]

Smoked at 250 to a 115 IT. Rested about 20 minutes and then onto a hot BGE for about a minute and a half sear on all sides to a little under 130 IT. End to end awesomeness. :-D

My goodness this looks fantastic!

 

[gtsum]

Smoked at 250 to a 115 IT. Rested about 20 minutes and then onto a hot BGE for about a minute and a half sear on all sides to a little under 130 IT. End to end awesomeness. :-D

That's as good as it gets!


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[ice_mf_mike]

That's as good as it gets!


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Is it bad i looked at this picture for over 10 minutes....

 

[BDAABAT]

From all of the different recommendations that people have posted (here and elsewhere) it seems there is no one way to cook prime rib. If some people swear by the hot oven method and it works fine, and other folks swear by low and slow and it works fine, that tells you something important about prime rib. It seems as though prime rib is pretty versatile and tasty and the main thing is season well and really just to not to over cook the meat.

FWIW: I just picked up a small CAB prime rib for Christmas. Will be smoking at ~250 until IT of ~115-120, pulling, resting for a moment, then searing on the grill for a couple seconds per side...rest, slice, and enjoy! Oh, and buy a large enough piece of beef for planned-overs. The stuff not enjoyed the first night makes for great sammiches (sliced thin with some sharp cheese, fresh tomoato, and horseradish) the next day!

Merry Christmas Brethren!

Bruce

 

[ice_mf_mike]

From all of the different recommendations that people have posted (here and elsewhere) it seems there is no one way to cook prime rib. If some people swear by the hot oven method and it works fine, and other folks swear by low and slow and it works fine, that tells you something important about prime rib. It seems as though prime rib is pretty versatile and tasty and the main thing is season well and really just to not to over cook the meat.

FWIW: I just picked up a small CAB prime rib for Christmas. Will be smoking at ~250 until IT of ~115-120, pulling, resting for a moment, then searing on the grill for a couple seconds per side...rest, slice, and enjoy! Oh, and buy a large enough piece of beef for planned-overs. The stuff not enjoyed the first night makes for great sammiches (sliced thin with some sharp cheese, fresh tomoato, and horseradish) the next day!

Merry Christmas Brethren!

Bruce

Merry Xmas to you as well. Pics forthcoming.

 

[ice_mf_mike]

Just pulled the prime rib out of the oven with a temp of 120. Its resting. in 20 mins i will reverse sear on the grill.

 

[ice_mf_mike]

Seared it. Now resting until the sides and gravy is done.

 

[northwesto]

Putting this monster on the FEC-100 in a few hours with hickory, going to run at 200 - 225 and do a reverse sear on it...

 

[Smoking Piney]

Seared it. Now resting until the sides and gravy is done.

How was it?