Prime Rib

[testar77]

Picked up a 19 lb boneless prime rib, cut it in half, rubbed it down with Worcestershire sauce, put some rub on it and let it sit overnight. Slapped in the smoke a little after noon, pulled them between 120-125° then rolled it around in my cast iron pan to reverse sear it. Wrapped them up in foil and towels and threw them in a cooler. Loaded up the truck and headed to the families place we were cooking dinner for. Checked the temp and they were at 135° so I unwrapped and started slicing. Turned out absolutely delicious and was juicier then I thought possible (made a hell of a mess slicing). I would have gone a bit more on the rare side if it was just for our family but it was a perfect medium rare in the middle and all were happy and very full.

Right before going in the smoke

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• testar77
• Apr 9, 2017

About to slice

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• testar77
• Apr 9, 2017

Slicing

20170409_182738.jpg

• testar77
• Apr 9, 2017

 

[SmokinAl]

That sure looks good!

I don't think I have ever seen a PR with that little fat & marbleing in it.

It almost looks like a sirloin tip.

Al

 

[testar77]

That sure looks good!

I don't think I have ever seen a PR with that little fat & marbleing in it.

It almost looks like a sirloin tip.

Al

That piece on the left is an end piece. If you zoom in on pic you can see the piece on right better and can see some of the fat. If I were to have taken a picture of the other side you would see it had a decent amount actually. The very end had basically none though and it was a bit strange. I had sliced and served the other half before I remembered to take pictures.

Here's a pic of leftovers that were in the fridge.

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• testar77
• Apr 10, 2017