I tried a new recipe I found on another site. Tuesday I took a 6.6 lb bone-in prime rib, removed the bones and trimmed the exterior fat (Saved for gravy later.), salted heavily and placed on a wire rack in a pan and put in the refrigerator for a day, uncovered. On Wednesday I made a herb paste and rubbed on it, and placed back into the refrigerator, uncovered. Then on Thanksgiving morning I smoked it at 325 degrees until it reached an internal temp of 115, then did a reverse sear. I could have removed the plate setter, put the grill grate back on and seared it on the BGE, but I seared it on my Fire Magic gas grill. I was shooting for medium rare, but it came out medium with pink in the middle four inches. Everyone loved it, but next time I will take it off at 105 internal temp to sear. I prefer mine a little rarer. It was very tasty. Hope everyone has a Happy Thanksgiving. Remember our troops keeping us safe.
Salted and on wire rack
In refrigerator, uncovered.
Herb paste applied, ready to go back into the refrigerator.
Ready to smoke.
Almost at 325, ready to put on BGE.
Starting the smoke.
Coming up to temp.
This is what it's supposed to look like when smoking. It's the clear smoke that adds flavor.
Internal temp 115 degrees, ready to sear. (Seared on my Fire Magic gas grill. Sorry, no pics.
Seared, tented and has rested for 20 minutes. Ready to slice.
Sliced and ready to serve. The pics look done, it was medium. Flash must have washed out the pink.
Salted and on wire rack
In refrigerator, uncovered.
Herb paste applied, ready to go back into the refrigerator.
Ready to smoke.
Almost at 325, ready to put on BGE.
Starting the smoke.
Coming up to temp.
This is what it's supposed to look like when smoking. It's the clear smoke that adds flavor.
Internal temp 115 degrees, ready to sear. (Seared on my Fire Magic gas grill. Sorry, no pics.
Seared, tented and has rested for 20 minutes. Ready to slice.
Sliced and ready to serve. The pics look done, it was medium. Flash must have washed out the pink.
