For the Holiday Feasts, Brethren Style throwdown, here:
https://www.bbq-brethren.com/forum/showthread.php?t=302016
Prime Rib
I normally make one for Christmas Day but we were invited out. So it's for New Years Day instead.
Not a large roast, bone in, 2 bone -
Seasoned with Worcestershire and Oakridge Santa Maria. The Goldens' is set up with two zone cooking. Sweet Potatoes are on as well. We're shooting for a target temp around 125F. The grill was holding pretty steady at 250-275F -
At 2-2 1/2 hours, it's reached temp and ready for a reverse sear -
After a short rest, it's sliced. Looking a bit rare right in the middle, but that's fine by us. As with most roasts, it was a bit more done closer to the ends. These were super thick, so I sliced them in half again -
New Years Day dinner is served. My plate -
One of these pics will be entered into the throwdown.
Happy New Year to all the Brethren and thanks for following along on this Prime Rib dinner!
Regards,
-lunchman
https://www.bbq-brethren.com/forum/showthread.php?t=302016
Prime Rib
I normally make one for Christmas Day but we were invited out. So it's for New Years Day instead.
Not a large roast, bone in, 2 bone -
Seasoned with Worcestershire and Oakridge Santa Maria. The Goldens' is set up with two zone cooking. Sweet Potatoes are on as well. We're shooting for a target temp around 125F. The grill was holding pretty steady at 250-275F -
At 2-2 1/2 hours, it's reached temp and ready for a reverse sear -
After a short rest, it's sliced. Looking a bit rare right in the middle, but that's fine by us. As with most roasts, it was a bit more done closer to the ends. These were super thick, so I sliced them in half again -
New Years Day dinner is served. My plate -
One of these pics will be entered into the throwdown.
Happy New Year to all the Brethren and thanks for following along on this Prime Rib dinner!
Regards,
-lunchman
