Prime Rib on the FE

There is a post on December 28th about prime rib. Pictures included in the thread.

I seem to remember Rodney cooked one last year at the Vegas contest and took 4th place in Anything butt with it.

John

Yo Blue, just got back from AZ and read your post. Glad the butt post was of assistance.

I like hitting the PR with Montreal steak seasoning and some pepper. Cook hot like around 375-400 until the internal hits 119. I then pull and put into a Cambro until serving, by then the internal usually rises to about 128.

Only problem I had was when I tried doing eight of them at once. Major grease fire was the result. I was able to save the meat and the function but it was close. I think my probe is damaged and I have not gotten around to replacing it yet.

Thanks to all for the info. I did find the post from smokin okie back in Dec.

Duck, hope you had a good time in AZ. Are you going to Vegas for the cook off in Dec.?

The Vegas cook off is at the end of October at the Bay. We will be there!

What was I thinking? Look forward to seeing you there. I'm doing the prime rib tonight, so I'll let you know how it turns out.
Thanks again for all your help.

Another great success was pulled off last night thanks to this site.
The prime was fantastic. The chicken was great also. I took ducks advice on the rub, but followed the Dec. post from Smokin on the cook temps and times.Found out the hard way that I had a bad probe on one my polders. So the chickens ended up on the grill for a bit Which actually worked out fine. I blasted the prime for the last 20 Min. at 425. I foiled the prime when It hit 122, this gave me time to cut up my chickens and reheat my dozen racks of ribs on the grill as well as two lobster tails that got smoked in the fe at the beginning of the whole process. The look on the faces of the 50 or so people eating was nothing short of priceless. I had more standing ovations from the guests than the future Bride and Groom did. Thanks to all for the advice and posts.

Congragulations on a great cook, fun when it all comes together and everyone appreciates your efforts.

Congrats Stone Blue, always like to hear those successes.

Smokin'

quote:

Originally posted by RibDog:
[qb] I seem to remember Rodney cooked one last year at the Vegas contest and took 4th place in Anything butt with it.

John [/qb]

I was lucky enough to be judging at the table where Rod's prime rib was served. It was excellent. Tender, juicy and perfectly cooked.
I do them every once in awhile. They come out great, too.

Thnx for the compliment FF. That was our first ever attempt at prime rib on the FE. It did turn out pretty decent. I've since done it three or four more times. It's tough to think the FE is perfect for prime rib, but it is . . .

Rod