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Prime Rib, Part Two

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Post Fri Dec 13, 2013 11:18 pm
JuliaBBQB User avatar
medium-rare
medium-rare

Posts: 58
First, Steven told you how to buy the perfect prime rib. Now, he's giving tips about how to prep and cook this hulking piece of meat:

http://barbecuebible.com/2013/12/13/prime-rib-meets-grill-part-two/

If you do tackle a prime rib soon, don't forget those pictures. We want a bit of eye candy!

Post Sat Dec 14, 2013 9:18 pm
phillyjazz well done
well done

Posts: 2948
Location: Philly

Did this on my gasser a couple of days ago (salt encrusted.) It doesn't really pick up any smoke flavor that way, but you can't beat the "edge to edge" results that salt encrusting gives..
Before I encrusted it with salt, I put it in a plastic bag with fresh ground pepper and herbes de Provence, and gave it a good shake. And of course, as chef, I gnawed the bones while resting the main course...


Image
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image

Post Sun Dec 15, 2013 10:50 am
d_holck well done
well done

Posts: 838
Location: Illinois
Here's mine. Trial run on the rotisserie was a success!
Attachments
Beef Roast on Rotisserie 2013-12-14.jpg
Beef Roast on Rotisserie 2013-12-14.jpg (253.05 KiB) Viewed 865 times
"... mmmmmmm 'bacon'."

CG Outlaw w/SFB
UDS
Old classic Weber Kettle

Post Mon Dec 16, 2013 8:56 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7337
Location: Stoughton, WI
Both look great! I have leftover brisket and pork for breakfast today but I'd trade it for prime rib! :thumbup:

Post Wed Dec 18, 2013 5:59 pm
phillyjazz well done
well done

Posts: 2948
Location: Philly

I really miss my rotisserie. I may buy another for the gasser. One tip I have for Prime Rib on a spit is to spear it FRONT to BACK... (Parallel with the bones.) That way there is no unsightly hole through each slice. Chances are you will not even SEE a hole after it is sliced.
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image

Post Tue Dec 31, 2013 5:57 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5795
Location: Central Alberta, Canada
phillyjazz wrote:
I really miss my rotisserie. I may buy another for the gasser. One tip I have for Prime Rib on a spit is to spear it FRONT to BACK... (Parallel with the bones.) That way there is no unsightly hole through each slice. Chances are you will not even SEE a hole after it is sliced.


That's for certain. It looks a bit funny on the spit, but if you slice it just right there's no hole to be seen. And even if there is you can keep that slice for yourself. :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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