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[Bar-B-Lew]

OK, so where are all of the pics of all of these prime ribs that everyone cooked yesterday?

[Clonesmoker]

I started mine at 6:30 yesterday morning at 250 on my DB. I decided to go on a Christmas Day bike ride at 9 am for an hour and when I got back around 10 I probed and it was at 140!!  So off the smoker and into the cooler as I set the DB for the 490 for 15 minutes to reverse sear and put back on. My family is not one for rare-medium rare so I was pretty good with the temp on it.  I let it rest for an hour. I cut off the rib section before slicing. I actually had juice shoot across the table when I cut into it. It was a 7 lb one, I spent $8 lb on it. Needless to say there was one small section left after making up 3 leftover plates. The gravy made with the drippings was fantastic.  The dry brine with kosher salt worked well. Lesson learned. It was still fork. I think however mentioned that you get very little smoke flavor at 250* is correct. I had POG as the seasoning on it as well.

[Bar-B-Lew]

Looks great.  I am about to go get one at the local grocery store for $5/#.  May buy the largest one they have.

[dk117]

5.5 lb two bone.  Rubbed with Truffle oil, Montreal seasoning, Rosemary, Garlic wet rub overnight.   Slow smoke 180 to 225 for three hours on the Gator.  Pulled at 115 and let rest, then seared at 500 on the gasser, pulled at 135, came out medium rare.

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[Bar-B-Lew]

nice looking crust

[Ralphie]

I was going to grill filets but this thread, along with a $5.99/lb sale lead me to prime rib roast instead. I just followed a few steps I plucked from this thread.
Here is my first try at prime rib roast.

- Pappy’s Choice Santa Maria rub
- 250 degrees
- pulled at about 122 internal temp and rested 15 minutes
- seared in pan on the stove top

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Rib bones appetizer
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[Bar-B-Lew]

everyone seems to have done a great job on these rib roast cooks

[Mudflap]

I messed one up last year and will not do that this year...hopefully!

What was wrong with last years?

Since I started this thread I should probably get an update. I’m doing a beef tenderloin in the oven. Salt, pepper, and garlic for the seasoning. Cooking it in soy sauce, butter, and a little red wine

How did Tenderloin turn out?

Mudflap

[rdsbucks]

I messed one up last year and will not do that this year...hopefully!

What was wrong with last years?

Since I started this thread I should probably get an update. I’m doing a beef tenderloin in the oven. Salt, pepper, and garlic for the seasoning. Cooking it in soy sauce, butter, and a little red wine

How did Tenderloin turn out?

Mudflap

For the prime rib last year, I had a bad thermometer and overcooked it. For this year, the tenderloin was amazing and so simple. Here's the key to getting rave reviews...choose a tenderloin and don't overcook it. Tenderloins are amazing with out much work. Don't over think it.

[pmillen]

This thread has some of the most enticing food photographs I've seen.

Yorkdude, I missed seeing the final product photographs.

Glitchy, that Iowa corn-fed beef made an incredible meal.

Davidn, that's creative.  I think I'll trim one that way, too.

Clonesmoker, that's exactly what my family wants.

DK, truffle oil!  Once again you've contributed to my education.

Ralphie, a home run.  And the rib bones appetizer!  Pass them this way, please.  (I'm beginning to overlook your CU allegiance.)

My life would be lacking if PF ever went away.

[yorkdude]

I never did post them, I will see if I can find them, I know I took some but I tend to delete most of the food cooks as it annoys my wife the amount I take.
If I do, I will certainly post them, it did turn out great and the ribs were absolutely terrific.

[NorCal Smoker]

Splurged on a "prime" rib roast from Costco that was 7.5 lbs.  Cut two steaks off because I wanted a 5 lb roast.  Seasoned with beef/steak rub, and some rosemary and thyme.  Let come up to room temp.  Cooked at 250 F until an IT of 130 F (I like less, wife like more).  Covered and rested while I raised the temp for Yorkshire pudding.  When pudding was done, sliced the beef and served with Yorkshire pudding, mashed potatoes,  creamed spinach, and horseradish.  More done than I like, but it was still excellent.  The creamed spinach was the star of the show.  Found a recipe from Lawry's in SoCal (supposedly), but tasted very close to it.  Very happy overall.

[pmillen]

Another beautiful cook, NorCal.  Beautiful china too, holding a picture-perfect meal.

[Bentley]

Creamed spinach, a great side you just don't see enough of.

[dk117]

that is a beautiful plate!