Prime rib roast

[LuketheDog]

Slow smoke then sear? Seeing that as an option. Thanks guys so far. mtmuley

Yes, I do 250* until ~120-125, then take it out and crank the grill to High (mine goes to about 475*), put the meat it back in for about 10 minutes and crisp the outside, remove and let it rest for about 10-15 min before slicing

 

[antlerradar]

@mtmuley ive had good luck undercooking them also and finishing slices in a pan with butter for a nice sear. My mil likes things cooked to whatever you’d call past well done

This is what my wife does, like your MIL she wants her meat whatever you'd call past well done. The correct tern is burnt, jerky, chard or crispy.

 

[mtmuley]

@mtmuley ive had good luck undercooking them also and finishing slices in a pan with butter for a nice sear. My mil likes things cooked to whatever you’d call past well done

This is probably what my Wife will do. mtmuley

 

[Steiny77]

About the only thing you can do to screw up a good prime rib is over cook it.
Post a finished picture.

 

[Lmartin5]

24 hour dry rub with salt and black pepper. Very liberal amounts.

An herb and garlic infused mustard rub prior to smoking.

Smoke at 200-225 till internal hits 110-115. Pull, let rest for 10 minutes. Crank up your cast iron or stainless steel with a stick of butter, at least.

Sear it on all sides for a minute or two. Bring inside and let rest for 15-20 minutes. Slice and serve.

This was a rare moment where I wasnt extremely critical of what I had just produced. I little over seared, and a tad overcooked IMO. But the taste was off the charts. It was a huge hit with everyone.

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Looks great!

 

[cgasner1]

This is probably what my Wife will do. mtmuley

It’s pretty good that way I’ll eat a piece of meat that marinates in blood on my plate while I’m enjoying dinner. Nice thing about pulling it early like that is when I reheat leftovers I do it in the pan like that it’s not over cooked

 

[longbow51]

As long as you cook it at low temps (200-225) and pull it at 118 or so for medium rare you'll have pretty uniformly cooked meat as there won't be too much carry-over; high temps overcook the outer meat.

 

[SFC B]

I do one every year for Christmas. I make an her butter (softened) with rosemary, thyme and garlic. Rub kosher salt and coarse black first, then coat in the butter. Wrap in plastic wrap and let sit overnight. Then smoke on the Traeger with oak or trophy blend pellets until 125. Bring it in and let sit for 20-30 minutes. Family loves it and the leftovers are great.