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prime rib

 
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outerlimitsbbq
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Joined: 16 Oct 2007
Posts: 65

PostPosted: Sun Aug 30 09 8:45 pm    Post subject: prime rib Reply with quote

ok guys, i am going to do a prime rib should i inject it? or should i just rub it down ?last does anyone ever cover half way ? thanks in advance
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jess
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Joined: 26 Sep 2007
Posts: 1829
Location: Fl.

PostPosted: Sun Aug 30 09 9:19 pm    Post subject: Reply with quote

JMHO but I would never inject a rib roast. I use a simple rub of salt, pepper, onion and garlic powder. I do carve the ribs from the roast, season in between then tie together. When the roast is ready to rest-(130), I seperate the ribs from the meat, add a little sauce and crank up the heat to brown and glaze the ribs for a few minutes...
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k.c.hawg
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Joined: 17 May 2009
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PostPosted: Sun Aug 30 09 9:42 pm    Post subject: Reply with quote

Do not inject! PR is a great cut of meat...needs no help in that area. If you want to do something for a crusty bark that is cool but to this man injecting prime rib would = getting the brushes out and touching up the Mona Lisa.
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Smokin' Hoglegs
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PostPosted: Sun Aug 30 09 10:26 pm    Post subject: Reply with quote

I'm with these guys, You don't need to do much to get great prime rib. One thing I will recommend is to go light with the smoke, Prime rib REALLY absorbs the smoke and you can over-smoke it. Also, it always seems to cook pretty quickly. Enjoy you're in for quite a treat!
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SoCal John
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PostPosted: Sun Aug 30 09 11:43 pm    Post subject: Reply with quote

Totally agree. I never inject prime rib. A simple rub, pull at medium rare and you have some good eating. Enjoy, I'm jealous. Laughing
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Kendo
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Location: Spokane Valley

PostPosted: Mon Aug 31 09 12:04 am    Post subject: Reply with quote

I just did a prime rib last week. No injection and no foil. reefermadness is right about the smoke. I stopped smoking 2 hours into a 5 hour cook (5# rib) and it had plenty of smoke. Came out perfect.
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IamMarsh
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Joined: 08 Aug 2009
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Location: Wisconsin

PostPosted: Mon Aug 31 09 5:07 am    Post subject: Reply with quote

Here is one I did a few weeks back. Just Kosher salt and fresh ground pepper.

Bones down and a pan of beef broth under it for basting once in a while.





Cook to 130 and rest 10 to 15 minutes.

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orangeblood
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Joined: 14 Apr 2008
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Location: Texas

PostPosted: Mon Aug 31 09 11:23 pm    Post subject: Reply with quote

Kosher salt and coarse ground black pepper is all that is needed. You cant go wrong. (just like others above me have mentioned)

BTW - nice beef IamMarsh but coffee w/smoked prime rib?
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JimmieOhio
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Joined: 11 Mar 2008
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PostPosted: Tue Sep 01 09 12:21 am    Post subject: Reply with quote

orangeblood wrote:
BTW - nice beef IamMarsh but coffee w/smoked prime rib?

Could be beef broth or au jus for dipping, no?
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whitey
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Joined: 25 Apr 2008
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PostPosted: Tue Sep 01 09 12:26 am    Post subject: Reply with quote

Man O Man that looked Outstanding..

Great Job!
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IamMarsh
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Location: Wisconsin

PostPosted: Wed Sep 02 09 12:59 am    Post subject: Reply with quote

JimmieOhio wrote:
orangeblood wrote:
BTW - nice beef IamMarsh but coffee w/smoked prime rib?

Could be beef broth or au jus for dipping, no?


You are correct sir. Homemade au jus. You can't have prime rib without au jus! Very Happy
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