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Author Topic: Prime Rib  (Read 13010 times)

Offline jebjr

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Re: Prime Rib
« Reply #15 on: April 04, 2015, 04:31:17 pm »
Check out the Alton Brown video for temps and I never remove the bones as this imparts more flavor. I you let the roast rest for 30 to 45 minutes you won't lose that much juice/blood at all. I let rest, then cut off the big chunk of fat, then cut the bones off all in 1 group. AND... those bones.... are for me!!!!     ;D
Remember, aging can really make a big difference just like brining poultry!
Also, the Alton Brown video shows a great example of what kind of rib roasts to purchase (there are 3 different versions).

Here's a new one I heard from one of my favorite restaurants. As I like my beef still mooing one of the meat servers finally learned to bring me rare beef at the Texas DeBrazil! He told me...

' You like beef so rare that a vet could show-up and resuscitate the animal! '      :)

Offline TedEbear

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Re: Prime Rib
« Reply #16 on: April 04, 2015, 09:03:44 pm »
SWMBO doesn't do med-rare.   :( :(

I'm with SWMBO.  If it's pink inside it's not finished cooking.   ;)


Offline DaveT261

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Re: Prime Rib
« Reply #17 on: April 08, 2015, 01:50:56 am »
I want to thank everyone for their input, it was by far the best tasting thing I ever smoked on the Bradley.  I did do the cold smoke for 2 hrs/20 min with hickory and mesquite, it had a nice hint of smoke but not overpowered.  I checked my oven temps using my meat thermometer and my oven stays pretty constant with a 5 degree flux so at 220 it stayed between 215 to 225. 

I guess you get what you pay for, I sliced it about 3/8" thick and it was so tender you could cut it with a small fork.  I originally was just going to use salt and pepper but when I went to Cabala's to get more pucks they had a prime rib rub so I got that too.  I can't say anything else about any of their other rubs but this one is fantastic, I highly recommend anyone making a prime to try it, it even is great seasoning to use like salt and pepper when eating it.  I tried taking pictures with my smart phone but I could not figure out how to download them to my computer to put them on photo bucket.  I planned on doing a pictorial but failed. 

Again thanks for all your great wisdom.   

Offline Habanero Smoker

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Re: Prime Rib
« Reply #18 on: April 08, 2015, 02:20:20 am »
I'm glad to hear it turned out great. It does sound like you had Wagyu beef, or a very similar breed. I've eaten boneless Wagyu prime rib beef, and it is absolutely the best I've had. I may just check out the Cabela's Prime Rib rub.

Photobucket has an app so you can upload pictures from your smartphone directly to your Photobucket account.


     I
         don't
                   inhale.
  ::)

Offline tailfeathers

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Re: Prime Rib
« Reply #19 on: April 08, 2015, 06:00:35 am »
I use the Tapatalk app, you can add pics to your posts directly out of your phone's photo album.


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Where there's smoke, there's HAPPINESS!!!

Offline bundy

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Re: Prime Rib
« Reply #20 on: May 08, 2015, 04:03:57 am »
It's running around $12 here also