Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: nukeofficer on April 02, 2017, 11:23:42 AM
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Looking for some suggestions/tips/tricks on making a prime rib on my new pellet grill.
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I would cook it low and slow at 250 degrees. Until pretty close to desired IT. You will get very consistent doneness from end to end. If it doesn't look pretty, a couple of minutes under a broiler should fix that.
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Good advice from Pappy.
I would like to add:
simple seasoning of salt and pepper. You do not want to mask the flavor of a prime.
Pull it early. It will continue to cook after you pull it. I pull it at 125 if I have a bunch of med-rare lovers.
For those unfortunate souls that like med to med-well. Take their slice (end piece ) and dip it in boiling au jus for a couple seconds. Why ruin the entire roast??
Boiling au jus is your friend. Cook the roast to 125 internal and let it rest uncovered for the juices to re-distribute....about 10-20 minutes.
Having a pellet grill enables you to smoke it first if you wish. I like Pappys suggestion to go 250 cooking temp.....heck I just like Pappy 8)
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Awesome! Appreciate the info guys!
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Might be a silly question but do you use a pan or cook directly on the grates?
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Might be a silly question but do you use a pan or cook directly on the grates?
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On the grate is just fine
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(https://uploads.tapatalk-cdn.com/20170402/9f1719feddfa52e00d144bc326d12ace.jpg)
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I have smoked a prime rib, several different times, with a coating of cajun mustard covered in freshly grated horseradish. You end up with a crust of horseradish that you can peel off and discard. The flavor of the horseradish is throughout the prime rib. I like it.
Tee and I used a there fresh horseradish to encrust a tri-tip. It, too, was great.
You just have to love horseradish.
Art
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I have smoked a prime rib, several different times, with a coating of cajun mustard covered in freshly grated horseradish. You end up with a crust of horseradish that you can peel off and discard. The flavor of the horseradish is throughout the prime rib. I like it.
Tee and I used a there fresh horseradish to encrust a tri-tip. It, too, was great.
You just have to love horseradish.
Art
Now this GOTTA try!
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I do these every year at Christmas. I go simple - I use Montreal Steak Seasoning for the rub. I also really like to use the reverse sear method.
Here is a post of a reverse sear that I felt worked really well. (Not sure if I copied that correctly but the title was 2015 Reverse Seared Christmas Prime Rib - if you do a search)
http://www.letstalkbbq.com/index.php?topic=15892.msg212567#msg212567
Good luck - can't wait to see what you decide - looking forward to your results.
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Speaking of prime rib... Here is the link to an article that I just received about prime rib.
http://www.grubstreet.com/2017/04/why-is-safe-predictable-prime-rib-suddenly-so-sexy.html
Art
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Ditto on what they all said-- reverse sear, and pull it before it reaches the final temp, since it'll keep cooking awhile.
I'd add that if you have a top grate, you can put a pan underneath with some veggies and broth to catch the drippings and make KILLER gravy.
(http://i649.photobucket.com/albums/uu214/SmokinKat/PR%20set%20up_zpso2vkagt3.jpg) (http://s649.photobucket.com/user/SmokinKat/media/PR%20set%20up_zpso2vkagt3.jpg.html)
I like to stick garlic cloves in mine, that's what the white chunks are. :)
(http://i649.photobucket.com/albums/uu214/SmokinKat/prime%20rib_zpsxs8bdn2c.jpg) (http://s649.photobucket.com/user/SmokinKat/media/prime%20rib_zpsxs8bdn2c.jpg.html)
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Outstanding. :thumbup:
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Looks great Kat. I'd hit that pretty hard!