More Christmas Prime Rib

[R2Egg2Q]

In case you haven't seen enough prime rib already, here's another one!

We started off with a roast from Painted Hill Natural Beef (grass fed, grain finished). This 4 rib, 11.90 lb Choice roast was prepped at no charge by a local butcher (Main Street Meat & Fish Market):

Unwrapped:

On the Egg:

It was cooked until IT hit 127, rested for about 12-15 mins while I got my triangle hanger and cast iron grill in and heated up, and then seared at 600+. Here's how it looked after a brief rest in the house:

Time to serve:

Finished temps ranged from 135-140 which were a little higher than I was shooting for but it all came out tender and delicious. Everyone was happy so I was too!

 

[Gore]

That is one nice piece of meat! Thanks!

 

[Groundhog66]

Mmmmmm, really nice :hungry: I need to learn how to take pics like that :thumb:

 

[R2Egg2Q]

Mmmmmm, really nice :hungry: I need to learn how to take pics like that :thumb:

Thanks Tim! If your camera has a Macro setting (usually has a little flower on the dial), give it a try. Good lighting and a decent flash helps too!

 

[Big George's BBQ]

Very Nice

 

[Ron_L]

Nice job! It's easy to overshoot them temp a little. Once it hits 100 degrees or so it moves fairly quickly. If I do a reverse sear, I normally start it at in internal temp of 110 - 115.

 

[trohrs123]

Wow! That looks great!

 

[NorthwestBBQ]

Sexy Pron. I like.

 

[Dallasbbqcaterting]

$166, nice! Everytime someone asks us to cater smoked prime rib, I have to explain how expensive just the meat it!

 

[bigabyte]

Looks excellent!

 

[bluetang]

So nice!

 

[Smokin Mike]

Holy Smokes, that is some really great steaks!

I can not justify spending that kind of money on something I never done, so I keep looking and get more tips here and there. I will Probally pull the trigger next year.

Thanks for posting the Pron!

 

[R2Egg2Q]

Nice job! It's easy to overshoot them temp a little. Once it hits 100 degrees or so it moves fairly quickly. If I do a reverse sear, I normally start it at in internal temp of 110 - 115.

Thanks for the advice Ron! I was surprised how quickly IT raised once it hit around 115. I was removing some chicken from my small Egg and then came back to find I'd overshot my target a little.

$166, nice! Everytime someone asks us to cater smoked prime rib, I have to explain how expensive just the meat it!

This was without a doubt the most I've ever spent on a single piece of meat! It added to the pressure of a successful cook.ray:

Holy Smokes, that is some really great steaks!

I can not justify spending that kind of money on something I never done, so I keep looking and get more tips here and there. I will Probally pull the trigger next year.

Thanks for posting the Pron!

I had a practice run on a 4 1/2 pound 2 rib roast I found on sale for $4.99/lb & that gave me some confidence in tackling the big one! But I still feel like I could use more practice!