update to Prime Rib question.

If you like to try different recipes look on internet for prime rib cooked in rock salt Sounds crazy but meat is not salty and retains all juices

Super_Dave wrote:

jnharley wrote:
I rubbed ours with a herbaceous rub overnight and put it on the pellet smoker. Smoked it for 2 hours and then turned the temp up to 350 until rhe internal temp was 130. It was so delicious and tender and we still have leftovers that are almost as good as when it was fresh off the smoker.

Once you've had smoked, you'll never go back.

x2

A smoked Choice or Prime cut is heaven on a plate.

ramyankee wrote:
I ended up going with the tried and true recipe. We had a 19.5# Prime Rib and I went at 225* and roasted for 5 1/2 hours. Cooked to 130* internal. UNBELIEVABLE. Ends were barely med rare and the center was HEAVEN; Rare! I now have a keeper. THANKS for all the input.

I love prime rib!

OUTSTANDING! Good job on those tasty cuts!

Side note: I was having sticker shock last week when I saw standing rib at $15/lb. even the lamb was cheaper!

I'll be glad to see beef prices fall so I can have some ribeye.

I like the looks of Daves.

Here ya go... Prime Rib done right:




Or you might prefer my Lamb Shanks:




:B

We really need to get you guys/gals into posting your food porn.

Seared my 5# in the Komodo ceramic egg at 600 degrees on each side for 5 minutes.
Reduced temperature to 300 degrees and cooked for 2 hours u till internal temp was 120. Rested for 30 minutes under foil. Perfect medium rare with a nice smokey flavor from the lump charcoal.

I cook a minimum of a half dozen prime ribs a year, considerably more than that most years. The last few years I've been hooked on the pellet smoker slow cook/smoke, followed by a reverse sear.

First apply a rub, or marinade the night before you'll be cooking and let the rib roast sit in the refrigerator overnight.

On the day of the feast, smoke the rib roast at 185 to 225 until roast internal temp reaches around 120 to 125 degrees F depending on who you're cooking for and their preferences as to how they prefer their meat. Keep in mind that the lower cooking temp results in less temp rise while resting, so you'll probably want to cook to a slightly higher temp than you do when cooking at say 325 or 350. The benefit of the lower cooking temperature is that it gives a much more evenly cooked interior to the roast than what you can achieve when cooking at higher temperatures.

Once you've hit the internal temp you're shooting for, pull the rib roast out of the smoker and wrap in foil to rest while you have the gas grill heating up as hot as it will go. Once the roast has rested 20 to 30 minutes, pop it on the grill for 8 to 10 minutes to crisp up the outer skin (Time will vary based on your grill, and I've found best results are with a grill that gets really hot). You don't need to rest the roast after searing the outside, just slice and serve.

I'm happy to say I have a nice rib roast in the refrigerator right now that I'll be enjoying on new years day with all the fixings, and some nice dark ale.

Kennedy64 wrote:
My husband loves prime rib....But cooking it has always scared me...I'll have to try this

Very easy to do. Only mistake you can make is over cook it.