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Help with prime rib (practice pics added)

 
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whall
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Joined: 13 Jan 2014
Posts: 281
Location: Rockwood, TN

PostPosted: Sat Oct 01 16 9:12 am    Post subject: Help with prime rib (practice pics added) Reply with quote

I was asked to help a buddy cook 2 prime ribs for a wedding. I will probably be doing the majority myself because he is in the wedding too .

He told me that they didn't want a heavy smoke flavor to it so i think using all white oak for the fuel should be ok. I think they want it cooked to mid rare and if someone wants it ruined i mean cooked further there will be a grill there to do so.

I was just wondering what the best way to cook it. Low heat 225-250? Medium heat 275-300? High heat 300+?

I will probably just do a simple rub of salt, black pepper, onion powder, and garlic powder but not sure yet

I thought about putting pans underneath to catch the jus and adding beef broth after to make it go further

Any tips would be greatly appreciated.

I bought one to practice on. i plan on trying it this weekend. I will do my best to remember to take pics and share the results.


Here are a few pics of my first prime rib.

After tying:



After seasoning with salt, black pepper, onion powder, and garlic powder:



After a couple hours in:



After it came off and just before resting:



I didn't get to take a pic of it after I sliced it, I was swarmed by a bunch of hungry people
Shocked Laughing

It turned out great and was much easier than I thought it would be. I would definitely recommend trying it at least once


Last edited by whall on Mon Oct 03 16 10:08 am; edited 2 times in total
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Sat Oct 01 16 11:46 am    Post subject: Reply with quote

Easy stuff, I cook our primes right along with everything else in the pit.

Allow for 4 hours (boneless, fat cap off 112A) at 225'ish, pull them out at 115F and let them rest for up to an hour before carving.

Wood, a small efficient burning fire is all you need, we use red oak Maple & cherry for all our products, and the smoke is not over powering.

Catch pan in the pit, it may cause a jus that it too smoky, your best bet is to save the drippings from the resting period and extend that a little.

Rub,
Basic S&P with garlic is always nice

I hope this helps
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whall
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Joined: 13 Jan 2014
Posts: 281
Location: Rockwood, TN

PostPosted: Sun Oct 02 16 8:38 pm    Post subject: Reply with quote

Thanks for the info Harry.

It may not be as hard to do as I thought.

We will see. . .

Laughing
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apn73
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Joined: 14 Mar 2011
Posts: 73
Location: Suffolk, VA

PostPosted: Mon Oct 03 16 1:15 am    Post subject: Reply with quote

I've done a couple of them using the "Legends of Texas Barbecue Cook Book", but a hybrid of a couple of different recipes within that book. I've rubbed them using Louis Charles Henley's All-Purpose Rub, and it's as follows:

- 1/4 cup Lawry's Seasoning Salt
- 1 tablespoon finely ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon chili powder

For a 3.5 to 4 lb. rib roast, they're saying smoke for 2 hours at 325-350, bring to an internal temperature of 130 degrees F. I've gotten rave reviews on the above for both oven and smoker cooking. Yummmmyyyy!
Best,
Adam.
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Sgt. Stel
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Joined: 27 May 2008
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Location: Cottleville, MO

PostPosted: Mon Oct 03 16 9:16 am    Post subject: Reply with quote

I've yet to try a prime rib. Let us know how it goes.

Sgt. Stel
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