4 racks and a prime rib

roxy · Posted: Dec 12 2006 Post subject: 4 racks and a prime rib

Well I couldnt take it no more so the wife decided I needed to cook up some BBQ as she was sick of hearing me moan and groan like a home sick dog...

I went to my butcher to see what he had that looked really good. I got to tell you dont do that when you are hungry for BBQ. I came out of there with 2 racks of back ribs, 2 racks of prime rib beef bones and a 2 bone prime rib roast.

I used charcoal for heat and I used up some mesquite and apple wood chunks I had kicking around. Despite the cold temperature I was able to keep the chargriller at a constant 250 degrees.

I have no pix of this smoke session as I forgot to bring the camera in my excitement to get to making some BBQ.

I inserted slivers of garlic in the prime rib and I covered it with a slather made from dijon mustard, horseradish, worchestershire sauce and minced garlic. I then seasoned it with a mixture of ground montreal steak spice, cajan rub and some herbs. Because we had soem folks for dinner that dont be likin no bloody meat I made the sacrifice and cooked it to 150 degrees internal. It was still nice and pink inside which was O.K with the dinner guests.

The ribs turned out well but they are this weeks dinner so I cant tell ya how they tasted. The beef ribs look amazing!! I trimmed them up well, removing a lot of fat from both sides. Oh, I cant wait!! Some Saturday night special and beef ribs.!!
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Chargriller Akorn
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skybob · Posted: Dec 12 2006 Post subject:

Sounds GREAT Roxy!! Loved your Saturday Night Special sauce on my ribs I did awhile back. The prime rib is something that I'm going to have to try one of these days. I have the same problem, only my wife doesn't even go for "pink". I just hate cooking for her taste (first on, last off).

roxy · Posted: Dec 12 2006 Post subject:

Bob:

I am blessed that my wife likes meat cooked just like me and will even enjoy what I wish was cooked a bit more...

My first wife was a real carbon fan
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

skybob · Posted: Dec 12 2006 Post subject:

I just wish my wife and her sister would meld their tastes. My wife likes the very well done style and her sister likes the very rare style. If they would just meet in the middle on taste, it'd make my cooking for them a lot more enjoyable for me.

BBQMAN · Posted: Dec 12 2006 Post subject:

Sounds great Roxy, too bad on the pics- your stuff always looks like it should be featured in some cooking magazine! Very Happy

The wife likes her steak on the rare side, and I like mine more on the done side- I feel your pain!

Got a steak dinner to cook for 65 this week- gotta cook em' all med, and custom grill for those that like em' more done!
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

roxy · Posted: Dec 12 2006 Post subject:

BBQMAN · Posted: Dec 12 2006 Post subject:

12oz. Rib Eyes- should be a good meal Roxy! Very Happy

_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

roxy · Posted: Dec 13 2006 Post subject:

Oh man, you can say that again..!!

My favorite steak for sure.

I do a pan seared cajan blacked ribeye that is about as good as any I have eaten out.
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Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...