Prime Rib

[onesquin]

Did my first Prime Rib for Easter.

I started with a 17 lb behemoth from restaurant depot. It was select grade.

I trimmed all the fat and rounded it off. Then I removed the silver skin. I will never complain about the silver skin on ribs again!!! Then I sprinkled Kosher salt all over, wrapped in cellophane and put it in the fridge to dry brine for 24 hours.

About 1.5 hours before putting the meat on I mixed up a wet rub of olive oil, paprika, garlic powder, kosher salt, fresh cracked black pepper, and a little ginger and celery salt and I would have added some onion powder but was out.

Right before putting the meat on I pulled it from the fridge, tied it off to keep it round and cook evenly. I applied the rub and threw it on the smoker for almost 4 hours until the coolest part was 131 degrees.

I pulled it off and cut the twine and carved to serve immediately. The color/temp was very even throughout. The rub added a really nice flavor. I served with some au jus made from the drippings with some red wine and other ingredients and some home made horse radish creme. Everybody and including the kids had seconds.

Hopefully this will give somebody a good starting point for making a wonderful prime rib.

[Pete Mazz]

That looks damned good!!!

[The Czar]

OMG....

[SmokinFF]

I'm pretty sure I'd eat that!!

[Grabber70Mach]

That looks delicious.

From infinity and beyond.

Never argue with a Moron, they'll just drag you down to their level and beat you with experience.

If the women don't find you handsome, they should at least find you handy.

[forty_creek]

If it tasted like it looks....home run!!! Which I'm sure it did


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[Rodcrafter]

Heck yea!