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Old 02-26-2008, 12:21 PM   #1
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Prime Rib, "Finney" Style (reverse sear)

A 2 rib, 6 lb Rib roast from Publix seasoned with Dale's Sauce, kosher salt, black pepper, turbinado sugar and garlic.

Added some bacon to replace the missing fat and gave the bacon a shot of pepper. On the grill indirect at 270, starting with an internal temp of 55

After two hours it finally reached 95 internal. I'd also given it a short hit of hickory/cherry wood at the beginning.

I pulled it from the grill and opened the vents all the way. After a 25 minute rest, the temp has risen to 105 and the grill temp has stabilized at 410.

I put the roast back in, indirect still, with NO direct sear (that's optional) and after an hour the internal was up to 130

I stripped the bacon off for a quick snack ;) and let the roast 'rest' for 15 more minutes on the counter, at which time the temp rose to 136.

Looks good from here!!! ;D

Served with a sweet potato/w cinnamon butter, steamed broccoli w/ evoo SPnG, some beet horseradish and a nice Cabernet/Merlot wine.

And topped it off with a slice of the wife's homemade, home grown Key Lime pie :P

The cooking process took about 3 hours, so if you decide to try this, give yourself ample time and don't rush it.....it's worth waiting for


"Culture is what your butcher would have if he were a surgeon."
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Old 02-26-2008, 12:24 PM   #2
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oooh sure looks so good !!
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Old 02-26-2008, 12:25 PM   #3
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Mmm... so juicy. BF has been bugging me to make Prime Rib, couldn't confess that I hadn't the foggiest where to start! This helps a ton. Thanks for sharing!
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Old 02-26-2008, 01:14 PM   #4
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That baby looks delicious and perfect! Pass me some horseradish sauce, knife and a fork! I do something a little similar but in the oven. I'll have to add the bacon next time.
CAB Cooks
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Old 02-28-2008, 06:36 AM   #5
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Very nice, must have been delicious.
John A
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