BedouinBob
New member
Beautiful roast Tony!
Christmas Prime Rib
- Thread starter DivotMaker
- Start date
DivotMaker
New member
NICE, TMan!! Beautiful-looking meal!! Crazy how really easy it is to make the best prime rib ever, isn't it?
Thanks all. It was SUPER easy to make and I'll definitely be doing it more often. I just wish the meat wasn't $10/lb. 
This method beat any prime rib I've had at restaurants (high and low end). Now maybe what I need to do is invite some neighbors over for a sample. Then, I can offer to cook it for them (when they buy the meat). I'll do whatever it takes to maximize my new addiction here.
A quote from my mother-in-law at dinner was "I normally don't like prime rib, but I really like this prime rib you made. In fact, I think it's the best you've ever smoked in the past year.". FYI, I've owned my SI2 a little over a year now and they've sampled probably 10-15 of my smokes in that time period. This includes Turkey, Chicken, Ribs, Pulled Pork, Salmon, Bacon, etc...
This method beat any prime rib I've had at restaurants (high and low end). Now maybe what I need to do is invite some neighbors over for a sample. Then, I can offer to cook it for them (when they buy the meat). I'll do whatever it takes to maximize my new addiction here.
A quote from my mother-in-law at dinner was "I normally don't like prime rib, but I really like this prime rib you made. In fact, I think it's the best you've ever smoked in the past year.". FYI, I've owned my SI2 a little over a year now and they've sampled probably 10-15 of my smokes in that time period. This includes Turkey, Chicken, Ribs, Pulled Pork, Salmon, Bacon, etc...
BedouinBob
New member
Nicely done Tony. Reverse sear is the best ever.
Tony, you are Prime Rib King! The one for Christmas looked like perfection. I did my first prime rib for Christmas, and it turned out tasty. For some reason, I really thought that a bone-in was going to cook and taste better, so I skipped the $10 per lb Sams Club roast, and paid $12 per lb for a bone-in at HEB. I justified it by noting that the $12 was a markdown from their normal $15 per lb bone-in prime rib. I don't think I would do that again. The bones had some weight to them (four bones), the meat around them is not real tender, and I paid $ for bones. Yours turned out so nice, next time I am going bone-less!
ibbones said:
My Dad is the same way. When I used to oven-roast the prime rib, we would give him the ends - because they were well done. I planned to do the same this year, when we smoked our prime rib on the 3D. However, when I sliced it, I was shocked by how shallow the well-done cook was on the ends. It was enough for him, but barely. Good thing no one else wanted well done.
For her, you would have to separate part of it after the smoke, and cook longer? On the bright side, the roast appeared to rest very quickly. We smoked to temp, immediately tossed it onto the grill for reverse sear, and sliced probably ten minutes after taking it off the grill. (It was a little behind schedule, and people were standing with plates in hands!) At that point, you cold slide off a chunk and toss it on the still-heated grill to get it done to her liking?
BedouinBob
New member
Shouldn't make any difference at all.
