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Yet another Prime Rib thread...

post #1 of 3
Thread Starter 

Since there appears to be a shortage of them this year.

13# Choice whole ribeye. Dry brined with kosher salt last night, wrapped and into the fridge.

Slathered in olive oil then dusted with onion powder, coarse ground pepper and garlic power.

Into the Smoke Hollow 44 for a nice warm 200/225 degree bath in some Hickory smoke.

Plan to pull it at about 120ish, rest, then finish off with a nice reverse sear. If time permits, will use my Weber Performer for the task. If things are too busy, will use the Summit instead.

post #2 of 3
Should be tasty! Get that smokey Au Jus in there!
post #3 of 3
Thread Starter 

My PR came out perfect. Ended up doing a reverse sear on my Summit. Things got hectic once I made it over to the family dinner. Ended up cooking 2 20+lb turkeys and a 10lb pork crown roast to go along with the PR. Carried the proteins in, busted out the cutting board and carving set and got down to business.

Vultures were lined up before we finished carving. This was the only picture that I had time to take.

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