Xmas Prime Rib

[Tony P in Florida]

Just starting out. Will send more photos when it's done.

5 lb bone-in rib roast. I used Steve Reichlan's BBQ rub from his barbecue sauces rubs and marinades book. But I cut the salt in half cuz I found it was too salty for my taste.

Cooking at 275 degrees, approximately.

 

[Brett-EDH]

Looking real good. The E6 is going to ace this cook!

 

[Tony P in Florida]

So far so good.

Now, if I don't screw it up, I'll be impressed with myself

 

[Brett-EDH]

What’s your target temp?

 

[Tony P in Florida]

What’s your target temp?

I was not doing reverse sear. So my Target Temp was 125. And that's the temp I pulled it off on. Loosely tinted it with foil for 20 minutes as I prepared the twice cooked baked potatos.

Came out real good. Very flavorful. And very tender.

A couple of more images. Overall, I was very happy with the results. Everybody raved about it. Of course that could have just been because it was a free meal

 

[DuaneMac]

Looks really good. I pulled mine at 125 as well, came out perfect. Just did indirect with one charcoal basket. Did a garlic paste with fresh rosemary and thyme.

 

[Brad Olson]

Those are 2 great-looking roasts!

 

[Brett-EDH]

I was not doing reverse sear. So my Target Temp was 125. And that's the temp I pulled it off on. Loosely tinted it with foil for 20 minutes as I prepared the twice cooked baked potatos.

Came out real good. Very flavorful. And very tender.

A couple of more images. Overall, I was very happy with the results. Everybody raved about it. Of course that could have just been because it was a free meal

Winner, winner, prime rib dinner! Expertly done. Pat yourself on your back. 🖐

 

[Tony P in Florida]

Looks really good. I pulled mine at 125 as well, came out perfect. Just did indirect with one charcoal basket. Did a garlic paste with fresh rosemary and thyme.
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Looks very tasty indeed.

I did not make the au ju sauce this time around. I think next time I will try the sauce also.

 

[Timothy F. Lewis]

I had late arrivals. See that sad post, but it tasted pretty darned good!

 

[Michael C.]

My Mouth is watering! Roasts looks fantastic!!!!!

 

[Chris in Louisiana]

Nice looking hunks of meat.

I plan to cook one this week and make Yorkshire pudding and gravy.

 

[Terry - bbqking]

Both of those roasts look spectacular! I think I’ll be doing one for New Years Eve. Great job.

 

[ChuckO]

Some fine looking Rib Roast in this thread, congrats!

 

[Clay Neubauer]

I'm currently drooling.

 

[Kevin L (NKY)]

The Prime looks more than just fine.
Love Prime rib and these photos look super good, to perfect.

 

[Richard Garcia]

Looks really good. I pulled mine at 125 as well, came out perfect. Just did indirect with one charcoal basket. Did a garlic paste with fresh rosemary and thyme.
View attachment 42412View attachment 42413View attachment 42414

I was not doing reverse sear. So my Target Temp was 125. And that's the temp I pulled it off on. Loosely tinted it with foil for 20 minutes as I prepared the twice cooked baked potatos.

Came out real good. Very flavorful. And very tender.

A couple of more images. Overall, I was very happy with the results. Everybody raved about it. Of course that could have just been because it was a free meal

Great looking cook and were your excellent results more from the E-6 or a experienced Chef like yourself?? I plan on trying this on my Weber Performer Deluxe in the very near future.

 

[Tony P in Florida]

Great looking cook and were your excellent results more from the E-6 or a experienced Chef like yourself?? I plan on trying this on my Weber Performer Deluxe in the very near future.

I would like to think it was due to my skill set as a cook.

The one thing the e6 gave me was Rock solid temps and I had to tweak it very very little. So it made it easy to hold temp where I wasn't always fiddling with the vents.

Edit:
I'm sure I could have gotten the same results with the performer. Or with my ceramic kamado.

 

[Joe T Gomez]

That looks awesome