I made this last Christmas and this was absolutely the best Prime Rib I’ve ever had to date. Everyone was impressed at the dinner party. You won’t be disappointed with this crowd pleaser.
Yesterday I made a 14 pounder with the bones tied back on and used the beef base as my rub to adhere my herbs to the roast. Cooking at 325, It took 5-1/2 hours to cook to 130 degrees in center and I let it rest for 30 minutes, the center temperature peaked at 134. It came out delicious, it actually came out better than prime rib I have gotten at a restaurant. Nice job Greg. The beef base made an beautiful crusty exterior. I will definitely be doing this again!
NSTRUCTIONS: Pre-heat REC TEC Grill to 300℉. Trim any loose fat or meat from the rib roast. Rub the beef base all over the roast, then season with Ben's Heffer Dust and fresh herbs. Smoke the roast to an internal temp. of 130℉ (2-2.5 hours). Allow the roast to rest for 20-30 minutes prior to slicing.
Why cut the fat off it adds flavor and why are you doing bone less once again flavor you can always cut off the bones when it is done cooking and cut around the fat when you're eating it I myself like the flavor of fat and I eat the meat around the bones when I make Prime rib that way you get flavor
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I made this last Christmas and this was absolutely the best Prime Rib I’ve ever had to date. Everyone was impressed at the dinner party. You won’t be disappointed with this crowd pleaser.
Yesterday I made a 14 pounder with the bones tied back on and used the beef base as my rub to adhere my herbs to the roast. Cooking at 325, It took 5-1/2 hours to cook to 130 degrees in center and I let it rest for 30 minutes, the center temperature peaked at 134. It came out delicious, it actually came out better than prime rib I have gotten at a restaurant. Nice job Greg. The beef base made an beautiful crusty exterior. I will definitely be doing this again!
Absolutely incredible results. Have followed this recipe 4 or 5 times now, and will be doing it again. It is a WOW crowd-pleaser. Thank you!
My Recteq should be on it's way, and I am looking to do (at least) one of these this holiday season.
Planning on doing this for Christmas dinner.
We always have prime rib for our Christmas dinner. Next year it's going on the REC TEC!
Prime rib is a MUST around the holidays! The REC TEC will make the best you've ever had. 🎄
Can I leave the bone in, will that increase the cook time?
Jody has a video that he first cooked at 500, then dropped to 275 after thirty minutes or so. What’s the difference in outcome between both methods?
Looks AMAZING!
What flavor pellets is best to use for prime rib?
Alder
Mystique or hickory
I like Alder and i use it for a lot of things.
Wow my next cook
You didn’t say what temp!
Ok chef. Make me pad kee mao.
Grill temp?
300ºF
NSTRUCTIONS: Pre-heat REC TEC Grill to 300℉. Trim any loose fat or meat from the rib roast. Rub the beef base all over the roast, then season with Ben's Heffer Dust and fresh herbs. Smoke the roast to an internal temp. of 130℉ (2-2.5 hours). Allow the roast to rest for 20-30 minutes prior to slicing.
Oh hummm grief
Why cut the fat off it adds flavor and why are you doing bone less once again flavor you can always cut off the bones when it is done cooking and cut around the fat when you're eating it I myself like the flavor of fat and I eat the meat around the bones when I make Prime rib that way you get flavor