Christmas Prime 2

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Smoke Blower
Original poster
Aug 25, 2009
Cross Plains, WI
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.......
[*] [*] [*] [*] [*] 
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).


Looks like it came out good. I like mine to be around 135 ish but ill gladly eat a piece of that at 140
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