Christmas Prime 2

Discussion in 'Beef' started by meatnbeer, Dec 19, 2010.

  1. I know this isn't a prime rib that was cooked in the oven, but there are a lot of people on this forum helping me with this (see christmas prime rib), so I thought I would be courteous and post pictures of what I ended up doing.

    I made a blackened prime rib as follows:
    [*]3/4 cup brown sugar[*]1 tablespoon ground cumin[*]3 tablespoons ground black pepper[*]3 tablespoons ground coriander[*]1/4 cup and chili powder[*]3 tablespoons kosher salt[*]1/4 cup soy sauce[*] [*]Combined the above ingredients and smeared all over the 9 lb roast.[*]Then I made a mixture of:[*] [*]3/4 cup chili powder[*]1/4 cup Chef Paul Prudhomme's Blackened Steak Magic seasoning[*] [*]and rubbed that all over the roast, [*] [*]Wrapped and in to the fridge it went over night.[*] [*]I put it in the oven for 15 minutes on 500F for 15 minutes.
    Dropped the temp to 300F and added 3 cups of water to my pan.  Now I am in the process of letting the meat temp rise to 130F so that I can pull it to let it stand for at least 30 minutes.  I am still debating with myself if I want to pull it sooner, since my target final temp is 135F and I am not sure how much it is going to raise during the sit.  Anyway, the pictures.

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    The Spices

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    The meat

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    After the wet coat of seasoning

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    After the dry coat of seasoning. (I then wrapped it and put it in the fridge, but failed to take a pic)

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    On the rack and ready for the oven.

    Just waiting for my temps before I can take more pictures.......
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  2. rw willy

    rw willy Smoking Fanatic OTBS Member

    Looking good.  Enjoy
     
  3. Sounds good to me, should be very tasty 8*)
     
  4. Here is the resulting cook.  The fat cap ended up peeling back as can be seen in the first picture, so my crust got a little messed up.  I pulled it at 130F and it rose to 140F, so I missed my target temp.  The when I cut in to it, it seemed even more done then I was expecting at 140F.  It was around medium though, and still very tender, with good flavor.  This recipe is something I found online, and it was good, but I will probably tweek it a little bit the next time (also do it in the smoker).

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  5. raptor700

    raptor700 Master of the Pit OTBS Member

    It looks great, I bet it would be alot better on the smoker! I like to pull mine at 130º also.Thanks for the Qview  [​IMG]
     
  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks like it came out good. I like mine to be around 135 ish but ill gladly eat a piece of that at 140[​IMG]
     

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