Search over 1,000 BBQ Websites in the ring
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


What temp for Prime rib- boneless
Goto page Previous  1, 2
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Catering
View previous topic :: View next topic  
Author Message
G's BBQ
BBQ Super Pro


Joined: 13 Sep 2006
Posts: 1641
Location: NV
PostPosted: Dec 21 2007    Post subject: Reply with quote
Bryce Crane wrote:
What do you season a piece of meat like that with? I would just think salt and pepper...maybe a little rosemary and garlic??? Sugar for the bark???


I do a simple kosher or sea salt, fresh cracked pepper, rosemary and a little garlic....
_________________
California State Grand Champion-Shake,Rattle & Smoke-July 2007
American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008
Back to top
View user's profile Send private message
Bryce Crane
BBQ Super Pro


Joined: 03 May 2007
Posts: 1182
Location: Sandy Springs, GA
PostPosted: Dec 21 2007    Post subject: Reply with quote
Damn i'm good...no sugar then??? Didn't really think so, but with that nice caramelization it made me curious.

Thanks,

Bryce
_________________
www.fattyshackbbq.com
Stump's GF 222P
3 Weber Kettles
Klose Offset
2 labradors
Back to top
View user's profile Send private message Send e-mail Visit poster's website
G's BBQ
BBQ Super Pro


Joined: 13 Sep 2006
Posts: 1641
Location: NV
PostPosted: Dec 21 2007    Post subject: Reply with quote
Bryce Crane wrote:
Damn i'm good...no sugar then??? Didn't really think so, but with that nice caramelization it made me curious.

Thanks,

Bryce


I didnt do sugar. I started out low temp to get smoke in it then turned it up to 325 to get the juices to caramelize. I just did my first one (in my big smoker) recently and man it was so tender and juicy...
_________________
California State Grand Champion-Shake,Rattle & Smoke-July 2007
American Royal Invitational 2007-11th place Ribbon Brisket
2nd Place BBQ Sauce-Best On The Mountain Rib Cook-Off-Horizon Casino, South Lake Tahoe-May 2008
Back to top
View user's profile Send private message
Bryce Crane
BBQ Super Pro


Joined: 03 May 2007
Posts: 1182
Location: Sandy Springs, GA
PostPosted: Dec 21 2007    Post subject: Reply with quote
Nice. I like...I like...
_________________
www.fattyshackbbq.com
Stump's GF 222P
3 Weber Kettles
Klose Offset
2 labradors
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Catering All times are GMT + 8 Hours
Goto page Previous  1, 2
Page 2 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group