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Prime (rib) Roast L&S

Enrico Brandizzi

Enrico Brandizzi

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Prime (rib) roast L&S.

First the origin. I was able to find a Creekstone Farms reseller near Rome and HE IS MY BUTCHER NOW.

12 pounds prime rast thawed slowly and rubbed with some SPOG.




IMG_3867 di BBQness, su Flickr





IMG_3870 di BBQness, su Flickr





IMG_3872 di BBQness, su Flickr


Trimmed, rubbed as told and rested in fridge




IMG_3879 di BBQness, su Flickr


Set the 26 OTG w/snake method and some hickory +masquite chips in pouch. Some water added.




IMG_3889 di BBQness, su Flickr





IMG_3909 di BBQness, su Flickr

Low &Slow round 180/200F 3 hours and sometime later




IMG_3945 di BBQness, su Flickr

It was like this





IMG_3933 di BBQness, su Flickr

foiled till dinner. Carry over effect improved 10F IT .Just before dinner I used the oven grill for 5 min max power and was like this





IMG_3957 di BBQness, su Flickr


Finally, sliced and served





IMG_3964 di BBQness, su Flickr





IMG_3969 di BBQness, su Flickr





IMG_3965 di BBQness, su Flickr

Thanks for stopping by.
Enrico
 
Not does that look delicious, I'm buying a plane ticket to Rome NOW!
That hunk 'o beef must have set you back $200 US - beautifully done.
 
Very extra nice !!!!


Just curious:

"Carry over effect improved 10F IT .Just before dinner I used the oven grill for 5 min max power and was like this"

10 deg. up, from where?

And then maybe just a few degrees from the high power at the end?


Just thinking.....this is one place that might really benefit from "BBQ to temp"

.
 
Last edited:
I usually don't chime in on every post with something like "wow that looks great", but in this instance.

WOW THAT LOOKS GREAT!!!!

That has to be one of the most succulent beefy pictures I've ever seen. Despite the cost of beef lately, I think you've pushed me to attempt something similar.

Thanks for posting.

Mike
 
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