Throwing a little birthday party for one of my wife’s good friends today. Prime rib and baked potatoes for the main course and this delicious Caramel Cream cake for dessert. The roast is 6 pounds and will be going in with 5 oz. of hickory and apple wood at 225 degrees.
Wanted this for breakfast in a bad way.
Send pictures of the finished prime rib…
Yum
Pulled at 130 and a quick reverse sear.
Looks good! I smoked a tip roast yesterday pulled it out of the fridge today and sliced up for roast beef.
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Pulled at 130 and a quick reverse sear.
Dave It just doesn’t get any better than that!
The wood smoke makes the beef render up it’s flavorful goodness!
@ 125 to 135 degrees IT Oh MY!!!!
^^^^^^
OMG look at the “Sweet Spot”!
Reverse sear is the way to go, I’ll never do a prime rib any other way. Looks great Dave!
Explain the reverse sear and OMG I gotta do one of these again, but for two people it is a bit much.
Explain the reverse sear and OMG I gotta do one of these again, but for two people it is a bit much.
Cook your meat low and slow to temp and sear at the end. Can be done for almost any meat in many ways. Biggest thing is that you need super HIGH heat to sear. 500+ no matter your method. You need to sear without raising the internal temp of the meat.
When I do a prime rib I roast it to temp (130 or so) then take it out to let it rest until the temp starts to fall, then shove it back in the oven at max temp to sear. Next time I might put the oven on clean cycle to see if I can get a higher temp.
Well I grilled a hot dog today. Can you smoke that? 
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Put that in your pipe and smoke it. 
Well I grilled a hot dog today. Can you smoke that?
A guy on my smoking board wraps them in bacon and smokes them.
Prime looks awesome, here is the brisket and 2 whole hogs I did for a benefit yesterday for the children of a lady who was murdered by her husband.
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Here’s the brisket
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That’s a beautiful brisket. I’m doing some pork shoulders for Cinco Da Mayo this next weekend. Carnitas and Carne Asada on the menu.
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