Sorry for the bad pics. Hands & eyes were giving me a fit today.
Last night I prepped the prime rib for today's cook. First I trimmed off the bones and a little fat, then tied it up. Now I rubbed it down with Worcestershire sauce, then I put on a liberal coating of a mix of coarse sea salt, CBP, granulated garlic, & granulated onion. Then into the fridge uncovered overnight.
Before putting it into the UDS, I dusted it again with the same mix as last night.
Going into the UDS that cooking at 200° +/= using RO lump and pecan wood
At about 3 hours in I put the temp probe in place.
Then when IT got to 127° I pulled it out of the UDS.
I covered it loosely with foil and let it rest on the counter for about an hour
While the prime rib was resting, I made some creamy horseradish sauce.
Also made some creamy scalloped potatoes
I heated the Keg up to 600° using RO lump and pecan wood
Into the Keg for a sear
Almost ready to come off the Keg
Slicing after a short rest while the potatoes finished cooking
An end slice served with potatoes, ear of sweet corn, and horseradish sauce for dippin'
MmmMmm good
Thanks for lookin'
Last night I prepped the prime rib for today's cook. First I trimmed off the bones and a little fat, then tied it up. Now I rubbed it down with Worcestershire sauce, then I put on a liberal coating of a mix of coarse sea salt, CBP, granulated garlic, & granulated onion. Then into the fridge uncovered overnight.
Before putting it into the UDS, I dusted it again with the same mix as last night.
Going into the UDS that cooking at 200° +/= using RO lump and pecan wood
At about 3 hours in I put the temp probe in place.
Then when IT got to 127° I pulled it out of the UDS.
I covered it loosely with foil and let it rest on the counter for about an hour
While the prime rib was resting, I made some creamy horseradish sauce.
Also made some creamy scalloped potatoes
I heated the Keg up to 600° using RO lump and pecan wood
Into the Keg for a sear
Almost ready to come off the Keg
Slicing after a short rest while the potatoes finished cooking
An end slice served with potatoes, ear of sweet corn, and horseradish sauce for dippin'
MmmMmm good
Thanks for lookin'
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