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Re: Ray, Which Recipe?

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Posted by Don, Dueling Bubbas on December 19, 2013 at 17:19:11:

In Reply to: Re: Ray, Which Recipe? posted by Ray Basso on December 19, 2013 at 16:43:19:


Which recipe were you recommending, your link went to the entire search results.

The link I was referring to was to the earlier post which had the link to Mike's post.

Here it is:

from ;

BBQ Prime Rib on Weber

Posted by Mike Scrutchfield on December 30, 1996 at 21:44:40:


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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