• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Christmas Prime 2


Smoke Blower
Joined Aug 25, 2009
I know this isn't a prime rib that was cooked in the oven, but there are a lot of people on this forum helping me with this (see christmas prime rib), so I thought I would be courteous and post pictures of what I ended up doing.

I made a blackened prime rib as follows:
[*]3/4 cup brown sugar[*]1 tablespoon ground cumin[*]3 tablespoons ground black pepper[*]3 tablespoons ground coriander[*]1/4 cup and chili powder[*]3 tablespoons kosher salt[*]1/4 cup soy sauce[*] [*]Combined the above ingredients and smeared all over the 9 lb roast.[*]Then I made a mixture of:[*] [*]3/4 cup chili powder[*]1/4 cup Chef Paul Prudhomme's Blackened Steak Magic seasoning[*] [*]and rubbed that all over the roast, [*] [*]Wrapped and in to the fridge it went over night.[*] [*]I put it in the oven for 15 minutes on 500F for 15 minutes.
Dropped the temp to 300F and added 3 cups of water to my pan.  Now I am in the process of letting the meat temp rise to 130F so that I can pull it to let it stand for at least 30 minutes.  I am still debating with myself if I want to pull it sooner, since my target final temp is 135F and I am not sure how much it is going to raise during the sit.  Anyway, the pictures.

The Spices

The meat

After the wet coat of seasoning

After the dry coat of seasoning. (I then wrapped it and put it in the fridge, but failed to take a pic)

On the rack and ready for the oven.

Just waiting for my temps before I can take more pictures.......
[*] [*] [*] [*] [*] 


Smoke Blower
Joined Aug 25, 2009
Here is the resulting cook.  The fat cap ended up peeling back as can be seen in the first picture, so my crust got a little messed up.  I pulled it at 130F and it rose to 140F, so I missed my target temp.  The when I cut in to it, it seemed even more done then I was expecting at 140F.  It was around medium though, and still very tender, with good flavor.  This recipe is something I found online, and it was good, but I will probably tweek it a little bit the next time (also do it in the smoker).



Master of the Pit
OTBS Member
Joined May 20, 2010
It looks great, I bet it would be alot better on the smoker! I like to pull mine at 130º also.Thanks for the Qview 


Legendary Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Group Lead
Joined Jun 1, 2008
Looks like it came out good. I like mine to be around 135 ish but ill gladly eat a piece of that at 140

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.