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Tim M's BBQ cooking areaVisit again - we cook often |
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12-19-99 |
Prime
Rib Roast |
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3 bone Prime Rib
Cooking 2.5 hr @ 375 dome Pictured are the roasts covered with a Garlic/Peppercorn rub that was too overpowering - won't do that again. |
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Here is the Prime Rib as it goes on. Notice two Polder probes to measure internal temps. 7 lb of Prime Rib (5 bones) in a V rack in a drip pan and sitting on two firebricks. The bricks are to help prevent the drippings from burning too badly (optional). 350-375 deg for 2.5 hr - Polder to 135 internal |
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Here is the Prime Rib after 2.5 hr at 350-375 deg dome (indirect heat). This is the smaller piece which finished first. The meat internal temp went up 10-15 deg while resting (wow didn't expect that). The larger roast took another 20 min.
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Finished work.
The internal temp was 140 and as you can see - it's rare in the middle. The ends were med/well. The roast produced a nice meat (with lots of scraps) but the garlic, which sat on the meat for two days, was too much. Next time I will use salt/pepper rub that's all. |
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