Suggestions for Prime Rib?

[bamabob]

Trimmed up the smaller of the two prime ribs this morning, kosher salt and in the fridge until time to cook later today.  Put the other in the freezer.  How does everyone do their prime ribs or roasts?

http://www.letstalkbbq.com/index.php?topic=22371.msg286058#new

[Old Hickory]

A good deal and a beautiful piece of meat......  I cook my prime rib low and slow.  Rub with OO, S&P, and G powder.  Cooker and smoker temp @ 185*- 190* until internal temp is 128*.  Then off and tent with foil for 15min's and serve.  This is for rare, which is the request in this home.  If someone wants a med-rare I will sear the ends.

[GusRobin]

I cook it this way and it always comes out perfect. Although it is for an oven, you can do it in a smoker where you can control the temp.
https://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html

[akruckus]

I slow roast/smoke at 250 until it hits 110F, then crank oven to 500F and roast until it hits 125F.  Turn oven off and pull to allow to rest.  This too keeps middle rare, although depending on size you will get a little everything.

I believe I Alton Brown uses this method, although I cannot remember.

As for seasoning, Salt/Pepper/Gralic, or The Smoke's suggesting of Sweet Lou's Rib Roast is good, so is Steak N' Burger Rub.

[bamabob]

Old Hickory, that prime rib looks deliciously perfect!!
I agree with all about just using salt, pepper & garlic powder.
Especially after the one I cooked last night.

For the first round of my prime rib throwdown I salted the roast well with kosher salt, wrapped in plastic and in the fridge for about 8 hours.  I fixed it on the keg using B&B Hickory lump with a small piece of hickory for smoke.  (so I thought).  I coated with a little olive oil and rubbed with Spiceologist Cowyboy Crust.  Threw some fresh cut rosemary on top for good measure.



Just on, that small piece in the front is the tail I trimmed off, some of that will make the Aussie in my avatar a happy dog.



Here it is finished.  That piece wrapped around the outside that is a little more done and has the grain running a different direction reminded me of the point of a brisket?  Is that what's called the deckle?  I had read where a certain cut around the rib area is the deckle and is considered the best of the beef.  It sure was good, different from the rest of the cut, more tender and even more moist.



I think next time I'll not use any wood chunks for smoke, the smoke was a little overpowering and hid the fantastic flavor of a prime rib.  Later double checked and found the chunk wasn't hickory but pecan.  The rub was good and developed a nice crust, but for prime rib just SP&G from now on to let the flavor of the meat stand on its own.

Had a prime rib sandwich for lunch today.  Made some horsie sauce: prepared horseradish, Duke's mayo and a dash of Worcestershire.



Oh, and while the roast was cooking rubbed some shrimp with some Chili Margarita rub and fixed on the sideburner of the Weber for a snack.

[bamabob]

The luckiest dog in the world, prime rib crumbs two nights in a row!!  LOL

[TentHunteR]

Bob, that Prime Rib Roast is a thing of beauty!!!    

Nicely done, sir!



I like to do rib roasts very similar to Old Hickory:   I use a light coating of Spicy Brown Mustard, and then just some salt, pepper, garlic & dried rosemary (same treatment I give lamb roasts).  Cook relatively low & slow (245° - 275°) on a grill  to an I.T. of  232°-235° then tent with foil and rest for a MINIMUM of 30 - 45 minutes (or until the temperature levels out and just starts to drop - with a probe left in).  The I.T. usually rises about 8 - 10° giving me a nice upper end med-rare (medium on the end pieces).

And don't limit this type of cook to just rib roasts; if you like NY Strip, you can do a Strip Loin Roast the exact same way!



Again, nicely done!  The shrimp looks awesome too!

[Lemonhead78]

I cook mine the way Gus does with provided link. A leave in thermometer is a must. I use miss O'Learys rub that you can find on amazing ribs.

[bamabob]

Thanks for the suggestions everyone. 

Still curious about that piece of meat that is wrapped around the rib roast.  From what I have been able to find out that is the ribeye cap.  I've had one other prime rib and I don't recall it having that still attached.  It sure was good.  Sometimes called the deckle.  If the other prime rib that I have in the freezer has this I think I will trim it off and fix it separately.

https://www.seriouseats.com/2012/05/meet-the-ribeye-cap-the-tastiest-cut-on-the-cow.html

https://www.babble.com/best-recipes/deckle-of-beef-what-exactly-is-it/

[Tailgating is my game]

The luckiest dog in the world, prime rib crumbs two nights in a row!!  LOL

Is that my bowl on the left....killer food

[TwoPockets]

Looks good! I do mine in my original The Big Easy and it makes perfect prime rib.

[zueth]

I do mine low and slow as well, ince done.  I let it rest for 1 hr on counter covered with foil, then into a 500 degree oven for 8 minutes, it turns out really good.  Here is a link to one I did for Christmas.

http://www.letstalkbbq.com/index.php?topic=21714.msg278140#msg278140