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Author Topic: Prime Rib Question  (Read 3407 times)

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Goosehunter51

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Prime Rib Question
« on: December 10, 2017, 04:58:24 PM »

I am getting ready to do my first Prime Rib for Christmas, at least I can’t remember dong one before.  I have looked at the cooking methods on the site and noticed that no one uses injection for it.  Does anyone use injection on their Prime Rib?
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SmokinPete55

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Re: Prime Rib Question
« Reply #1 on: December 10, 2017, 06:15:27 PM »

I am getting ready to do my first Prime Rib for Christmas, at least I can’t remember dong one before.  I have looked at the cooking methods on the site and noticed that no one uses injection for it.  Does anyone use injection on their Prime Rib?

prime rib stands on it's own . IMO it needs nothing added .  i cook at 200-225 til it hits 135 :)
« Last Edit: December 10, 2017, 06:37:26 PM by SmokinPete55 »
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urnmor

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Re: Prime Rib Question
« Reply #2 on: December 10, 2017, 06:58:38 PM »

I agree, slow cook with salt and pepper and garlic rub to medium rare
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Bar-B-Lew

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Re: Prime Rib Question
« Reply #3 on: December 10, 2017, 07:20:35 PM »

ThermoWorks just had 3 blog stories about Prime Rib this week.  Maybe you can get some tips from their site.
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cookingjnj

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Re: Prime Rib Question
« Reply #4 on: December 10, 2017, 07:57:05 PM »

Agree with SmokinPete and urnmor.   Simple rub, I like to go at 225 for a nice slow cook and to get some nice smoke flavor and pull for a nice medium rare.
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Bentley

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Re: Prime Rib Question
« Reply #5 on: December 10, 2017, 11:24:41 PM »

I have studded it with Rosemary and garlic, but never felt the need to inject.  The rub just depends on your likes, I like the flavor of Montreal Steak seasoning, so I use it.
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Michael_NW

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Re: Prime Rib Question
« Reply #6 on: December 11, 2017, 12:16:24 AM »

Salt, pepper, and crushed garlic rub and then 225 degrees until medium rare . . . a reverse sear would bring it up another notch but not absolutely necessary.
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scooter

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Re: Prime Rib Question
« Reply #7 on: December 11, 2017, 05:55:04 AM »

No need to inject rib roasts! The cut stands on its own. Season the outside simply and roast away.
« Last Edit: December 11, 2017, 05:08:44 PM by scooter »
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Goosehunter51

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Re: Prime Rib Question
« Reply #8 on: December 12, 2017, 10:03:51 PM »

Thank you guys very much, just what I needed
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bproffer

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Re: Prime Rib Question
« Reply #9 on: December 13, 2017, 09:39:07 AM »

Just cooked 50lbs for a party. Slathered with Worcestershire sauce, then Montreal steak seasoning and rosemary. Wrapped overnight then smoked @ 200° until 130-135°. Held in a Cambro for 2-3 hours until service. Right before service I seared it in a 550° oven for 5-6 min.
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Bar-B-Lew

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Re: Prime Rib Question
« Reply #10 on: December 13, 2017, 09:45:45 AM »

I will take that whole thing.  Wow, that would make some great sliced roast beef sandwiches.
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Goosehunter51

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Re: Prime Rib Question
« Reply #11 on: December 13, 2017, 11:39:42 PM »

Bproffer, that looks like a good Bakersfied Prime Rib.
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Michael_NW

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Re: Prime Rib Question
« Reply #12 on: December 14, 2017, 01:33:51 AM »

Oh my goodness! As if one pic wasn't enough, you had to go and taunt us with 4 of them . . . they all look absolutely perfect.
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yorkdude

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Re: Prime Rib Question
« Reply #13 on: December 14, 2017, 04:27:07 AM »

That looks phenomenal, fantastic job.
Bet the crowd was very impressed.
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scooter

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Re: Prime Rib Question
« Reply #14 on: December 14, 2017, 04:56:43 AM »

Nailed it!!!!!
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