Thyme, garlic, and salad ground together. Covered it with that, then in the fridge overnight.
A light coat of olive oil and pepper, then Joetisserie at 300* until 125 internally (about 2.5 hours). One of the best things I have ever eaten.
by Live_Oak123
5 Comments
Obviously that should be salt, not salad. 😆
That looks amazing! My first prime rib on the Joetissere had me hooked and I won’t cook it any other way. Merry Christmas!
Literally exactly what im doing at the moment. Set meater to 125. I was going to do it lower but cant get it to 250 on the jotisserie
That is 100% the right way. Looks fabulous
Outstanding! I did one too, but a bit different.
I mixed tri-tip rub in 2 cups of beef stock and I injected the Prime rib all around in a grid system. I used my favorite steak rub on the outside (padded dry and covered in a bit of oil prior)
I smoked it at 175 for 2 hours until it reached 120 internal. I pulled it out of the smoke and let it rest for 45 min. I finished it off in the Joetisserie until medium.
Amazing!