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Mike Scrutchfield's Prime Rib Post


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Posted by Don, Dueling Bubbas on December 13, 2013 at 18:03:38:

In Reply to: Smoked prime rib. Need advice! posted by Matt on December 13, 2013 at 17:18:18:

Matt,

Mike Scrutchfield was one of the early posters to the BBQ Forum and posted the following.

I believe he did the rock salt on only the ends/edges of the roast and although he did his on a Weber Kettle same technique for WSM.

Luck,

Don

from http://www.bbqsearch.com/search/199.html ;
BBQ Prime Rib on Weber
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Posted by Mike Scrutchfield on December 30, 1996 at 21:44:40:

Charlie,

Just did my annual Christmas Prime Rib on the ol Weber Kettle, indirect of course, and they all told me it was great. I rubbed a 17lb'er down the night before with worcestershire sauce, then sprinkled it heavily with McCormick's Montreal Steak Seasoning. I wrapped it in clear Saran wrap and left in fridge overnite. In the morning I got it out first thing and then heavily packed a very finely ground rock salt on the entire outside edge...Left it on the countertop for 3 hrs. to bring to room temperature. I got my fire running at 250 degrees and it only took about 2hrs 45 min to get to an internal temperature of 130, and that was a tad bit too done for a rating of medium-rare!!! Trust me on this one...if you stick your thermometer in it and it over that, you're going to be disappointed!!!
Used charcoal with 4 chunks of Oak and 4 chunks of Apple. Take it off the grill and immediately into a foil wrap to preserve to heat and capture the au jus...Little horseradish and sour cream...Let' Eat.
Hope this helps.

Mike Scrutchfield
"Top Secret"





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