Food Porn: Smoked a Prime Rib

[El~Scronko]

A 7-pound, two bone standing rib roast (Costco sourced), if you will.

Notes:

• Seasoned liberally (thanks Obama) with kosher salt and fresh cracked black pepper
• Sat overnight uncovered in the fridge
• Smoked for 3.5ish hours at about 225F using hickory until about 120F internal
  
• Rested 20 minutes, then blasted at nucular for 5 minutes in oven for some crust

I did let it rest 10 or 12 minutes before cutting. Meat:

 

[bornaneer]

Looks fantastic. I did a striploin that I sourced from Costco before Thanksgiving. Left in cryovac in fridge until Christmas morning, ageing makes a big difference in tenderness. Trimmed it , cut a few steaks off and was left with an 8 lb roast. Rubbed with olive oil. Seasoned it with kosher salt,pepper,onion powder,garlic powder,paprika and put in oven for 15 minutes at 450 then lowered heat to 300 for 2 hrs more, pull out at 131 degrees. Came out very good. I usually do a boneless ribeye but decided to do the striploin at 5.49 lb. vs. the 8.99 lb. ribeye this year.

 

[FishEER]

I've always wanted to smoke a rib roast, you've talked me into it! I oven roasted one for Christmas, only difference was I used garlic powder as well. I wondered about the crust, nice touch blasting it in the oven to finish it.

Looks great!!!