- Joined
- Jan 3, 2014
- Location
- Detroit...
we normally do ham but when :becky: was at the market she saw a 5 lbs 2 bone cab rib roast for $35. couldn't pass that up.
prime rib is something that I can cook consistently well and everyone seems to really enjoy.
I feel the cab program yields consistent products
they come from the bin cradled but untrimmed.
I have and will prep them any number of ways. untrimmed, frenched, bones cradled or left on. lately I've taken to removing the fat from the tail and exposing the bones. I prep the night before and dry brine with salt
in the morning I season, again no set rules but I am partial to Q-salt.
the pellet cooker does a great job for this. I alot 3 hours for the cook and 30 minutes to rest. I start at 225 and adjust up to 250 or down to the smoke setting if needed so it finishes when i want it to. the pellet cooker puts some good color so most times i dont sear but i used to always.
as the roast comes up to my finish temp of 130 I drop down to the smoke mode to pump the brakes some on the carryover. the rest is 30 minutes. if there's room I use the microwave as a holding box......bout the only thing its good for
the rest is key. during the period we come up to 135 and back down to about 130. a proper rest will help prevent juices from spilling out. this is the doneness I shoot for, I like med rare for steaks but dont like that texture for my prime rib. plus more people seem to like pink rather than red for roast beef
dinner was simple. opened with deviled eggs (bacon spiked and dusted with smokey chili lime) scratch made scallop potatoes, cucumber salad and burned rolls from a can. cheesecake is always the prime rib dessert.
happy Easter to all
prime rib is something that I can cook consistently well and everyone seems to really enjoy.
I feel the cab program yields consistent products
they come from the bin cradled but untrimmed.
I have and will prep them any number of ways. untrimmed, frenched, bones cradled or left on. lately I've taken to removing the fat from the tail and exposing the bones. I prep the night before and dry brine with salt
in the morning I season, again no set rules but I am partial to Q-salt.
the pellet cooker does a great job for this. I alot 3 hours for the cook and 30 minutes to rest. I start at 225 and adjust up to 250 or down to the smoke setting if needed so it finishes when i want it to. the pellet cooker puts some good color so most times i dont sear but i used to always.
as the roast comes up to my finish temp of 130 I drop down to the smoke mode to pump the brakes some on the carryover. the rest is 30 minutes. if there's room I use the microwave as a holding box......bout the only thing its good for
the rest is key. during the period we come up to 135 and back down to about 130. a proper rest will help prevent juices from spilling out. this is the doneness I shoot for, I like med rare for steaks but dont like that texture for my prime rib. plus more people seem to like pink rather than red for roast beef
dinner was simple. opened with deviled eggs (bacon spiked and dusted with smokey chili lime) scratch made scallop potatoes, cucumber salad and burned rolls from a can. cheesecake is always the prime rib dessert.
happy Easter to all
