Xring01
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Well lets get this thread started with some food porn..
So both of my kids are adults now. Due to their work schedules we are basically doing our Xmas today. This above will marinate in this rub until I put it on the smoker.
In the past, my prime ribs, which turn out amazing are reverse seared. I smoke them at 225ish until internal temp of 125, and then I sear 360 degrees of the prime rib over the red hot coals. Giving you the perfect internal temp, perfect crust and an internal temp of 135, which is what my family prefers. I have posted on this channel on prior recipes I have done doing this way. That way was with bone and butcher twined back on and I didnt trim much fat off the prime rib… in the searing process, sometimes the butcher twine burns into and the ribs fall away from the meat.. nothing major. But it happens.
One of the guys on you tube that I watch is “Meat Church”. He does thing pretty similar, however he removes the bone, trims most of the fat, smokes it then recommends you to sear it, if you want.
So… Whats my plan… As you can see, this prime rib has been trimmed way down. No bones, very little fat. I used Worschestire sauce to get the “rub” to stick. I do not use his rubs, this time my rub is first black pepper, salt, rosemary, a decent sprinkling of my top secret rub…. This will sit in the fridge until about 3-6 hours prior to dinner time. Then I will use my Weber Summit, set a lump charcoal fire on one side of it, put the prime rib on the non fire side of it, and smoke it until the internal temp of 125ish, then it will get flopped over the coals for a sear on all 360 degrees. Rest for 15-20 minutes… Then I gonna rip into it..
owe… you probably asking your self, if your prior recipes are pretty fucking good, why would you try a different one… yep… I struggled wit h that also. The why is pretty simple. We all know one of the best parts of a prime rib is the “crust”… this recipe will give me alot more crust, because there is no bone in the way on the bottom, allowing crust on bottom, and…. and, because I trimmed alot of the fat off the top, I wont be cutting those “bites” off when I eat it.. so the answer is “HOPEFULLY MUCH BETTER CRUST”….
So thats the cooking plan… Not sure if this will be better than my prior recipes…
Wish me luck.
So both of my kids are adults now. Due to their work schedules we are basically doing our Xmas today. This above will marinate in this rub until I put it on the smoker.
In the past, my prime ribs, which turn out amazing are reverse seared. I smoke them at 225ish until internal temp of 125, and then I sear 360 degrees of the prime rib over the red hot coals. Giving you the perfect internal temp, perfect crust and an internal temp of 135, which is what my family prefers. I have posted on this channel on prior recipes I have done doing this way. That way was with bone and butcher twined back on and I didnt trim much fat off the prime rib… in the searing process, sometimes the butcher twine burns into and the ribs fall away from the meat.. nothing major. But it happens.
One of the guys on you tube that I watch is “Meat Church”. He does thing pretty similar, however he removes the bone, trims most of the fat, smokes it then recommends you to sear it, if you want.
So… Whats my plan… As you can see, this prime rib has been trimmed way down. No bones, very little fat. I used Worschestire sauce to get the “rub” to stick. I do not use his rubs, this time my rub is first black pepper, salt, rosemary, a decent sprinkling of my top secret rub…. This will sit in the fridge until about 3-6 hours prior to dinner time. Then I will use my Weber Summit, set a lump charcoal fire on one side of it, put the prime rib on the non fire side of it, and smoke it until the internal temp of 125ish, then it will get flopped over the coals for a sear on all 360 degrees. Rest for 15-20 minutes… Then I gonna rip into it..
owe… you probably asking your self, if your prior recipes are pretty fucking good, why would you try a different one… yep… I struggled wit h that also. The why is pretty simple. We all know one of the best parts of a prime rib is the “crust”… this recipe will give me alot more crust, because there is no bone in the way on the bottom, allowing crust on bottom, and…. and, because I trimmed alot of the fat off the top, I wont be cutting those “bites” off when I eat it.. so the answer is “HOPEFULLY MUCH BETTER CRUST”….
So thats the cooking plan… Not sure if this will be better than my prior recipes…
Wish me luck.
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