Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: Barry CB Martin on November 23, 2012, 02:11:27 PM
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Currently I am without a suitable slow cook/smoker and looking for something -- a Bradley or Masterbuilt - maybe. Not sure. Reading all of the comments and experiences posted here and on the other boards.
So...for T-Day I wanted to prepare prime rib and needed a cooker to do the low & slow 4 hour cook for our 5lb roast. Decided to use the oven. I know - what a revelation! Of course I've often joked I should just equip the back deck with a 220V plug and buy an inexpensive electric range at the used appliance store to make into a smoker...this may have actually pushed me more in that direction. After 4 hours at about 180°F (+/-) the roast was about 118°F internal. I tented and rested for about 30-45 minutes. Then placed in the SRG (already running) near the top 1/3 and finished for about 20 minutes as the fat crisped up and the surface brown so nicely.
Thanks to Ka Honu for reminding me of this method with his post about prime rib on the other forum...I think it was there. 8)
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oh, that looks very yummy. ;D
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Darn tasty looking CB!!
Have you considered a smokin it or smokin tex electric smoker??
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Beautiful rib roast Barry.
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Barry, if you're ever stuck with the oven again, let me share with you how to perfectly make prime ribs. I've made over 25 this way and always perfect. You might even call it low and slo. It's roasted at 500 degrees for so many minutes per pound and then the oven is turned off and it is taken out 1 1/2 hours later, crusty and perfect. Juicy and Med rare from side to side. Let me know if interested. Phil
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Phil - fire away! Love to hear your technique... 8)
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CB great looking prime rib! You guys are killing me with these prime rib cooks! They all look fantastic!
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What a great idea finishing in the SRG! Will have to try that!
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What a great idea finishing in the SRG! Will have to try that!
The fellas on the Bradley forum made this observation several years ago as a way to finish off smoked turkey and chicken to give the rubbery skin a crispness...works! 8)
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You wanna try my Bradley out for a couple weeks Barry, Its a good smoker.
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CB, a delicious looking prime rib. It seems to me that there are so many ways to "get 'r done" and all of them produce a great product.
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What a great idea finishing in the SRG! Will have to try that!
The fellas on the Bradley forum made this observation several years ago as a way to finish off smoked turkey and chicken to give the rubbery skin a crispness...works! 8)
I do it with poultry all the time...Bradley/SRG, just never thought of using it for the Rib roast!
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That prime rib looks perfect and I'm standing here plate in hand ready for a slice!
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That's a beauty!
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Have the butcher remove the meat from the ribs and season well. I use Awake-a-Steak. Tie back on the ribs. Have the exact weight. Dust the fat cap with flour and put in fridge. Keep in fridge until moved to the oven. When ready to roast, preheat oven to 500 degrees. Now do the math. 5 minutes per pound. 10 pounds equals 50 minutes. Take from fridge and put in oven and start timer for the amount of minutes needed. Be sure that you rest the roast on its ribs in the pan. When the time expires, turn off the oven. Do not open the door for another 90 minutes. When finished you have a browned roast that is perfect med rare and very juicy. Never fails. Try it just once. Best Phil
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Have the butcher remove the meat from the ribs and season well. I use Awake-a-Steak. Tie back on the ribs. Have the exact weight. Dust the fat cap with flour and put in fridge. Keep in fridge until moved to the oven. When ready to roast, preheat oven to 500 degrees. Now do the math. 5 minutes per pound. 10 pounds equals 50 minutes. Take from fridge and put in oven and start timer for the amount of minutes needed. Be sure that you rest the roast on its ribs in the pan. When the time expires, turn off the oven. Do not open the door for another 90 minutes. When finished you have a browned roast that is perfect med rare and very juicy. Never fails. Try it just once. Best Phil
Um, what do you do with the floured fat cap? Did I miss something here? Do you put it on roast when you put in oven? Why the flour? Thanks!
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The seasoned fat cap is part of the roast. The flour absorbs the fat and nicely browns. Looks!
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That prime rib is right on the money ,Barry. Nice.
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The seasoned fat cap is part of the roast. The flour absorbs the fat and nicely browns. Looks!
Oh Snap! I read it wrong. :-[ For some reason I thought you wrote have the butcher cut fat cap off too. Now it makes sense. Thank you!
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Have the butcher remove the meat from the ribs and season well. I use Awake-a-Steak. Tie back on the ribs. Have the exact weight. Dust the fat cap with flour and put in fridge. Keep in fridge until moved to the oven. When ready to roast, preheat oven to 500 degrees. Now do the math. 5 minutes per pound. 10 pounds equals 50 minutes. Take from fridge and put in oven and start timer for the amount of minutes needed. Be sure that you rest the roast on its ribs in the pan. When the time expires, turn off the oven. Do not open the door for another 90 minutes. When finished you have a browned roast that is perfect med rare and very juicy. Never fails. Try it just once. Best Phil
I thought I would bump this. This is Phil's simple recipe for prime rib. I have wanted to give this a try. Thought others might like to try it. I am sure he would appreciate his recipe being carried on after his passing.
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Thanks for the bump.
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I've done this - it works! I miss him all over again...
Thanks for the bump, muebe...
David
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What a bump...its like he is still here......how sad
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Thanks for the bump Mike. I have a beautiful 4 bone rib roast in the freezer now. I have been debating the cooking method, trying to decide between TBE and the Weber kettle. I think I will do it Phil's way.