Prime Rib for Easter

[nvw-ssv]

Boneless prime rib, Jim Baldridge's secret seasoning.... 200* until IT 125* with a reverse sear @ 500* for 8 minutes.  Finally.... My pics are comparable to DM's!!!  Everyone was quiet at the table.  Forks moving was the only noise.

 

[GarthMN]

Wow!  Looks fantastic!  What kind of wood did you use and how much?

Still drooling . . .

 

[SuperDave]

Nice job Jody.  I bet sandwiches were great today too! 

 

[nvw-ssv]

Used about 2.5 oz of white oak and 1.5 oz cherry.  Thanks for the kind words - - - sandwiches were excellent!

 

[DivotMaker]

Absolutely fantastic, Jody!!  Puts mine to shame!

 

[nvw-ssv]

Nah.....just trying to stay close, DM.  Your recipes and advice makes me suddenly popular when it's family-gathering time.  Also, converted another one of my coworkers (rusty) last weekend with a 4-butt cook (his buddy's propane smoker, though) using DM's brine and memphis dust.  "when we finish the house, we're getting a 3D."

Fed about 45 people and only saw about 6 oz. of BBQ sauce gone when it was over.  Ol' Rusty is now hooked.

 

[DivotMaker]

Great job, Jody!  We appreciate the "converts," too! 8)