Merry Christmas fellas.
9.5lb prime rib.
24hr dry brine after scoring the top.
Reduced Worcestershire sauce binder.
Costco no-salt seasoning.
4.75 hours @ 225°, pulled at 122°.
Worcestershire sauce spray every 45 min or so.
Beef tallow (from Thanksgiving brisket) & butter on top, then wrapped in tin foil.
Then in towel, then rested in cooler for 1.5 hours.
Tasted pretty damn good!
by lederbrosen1
5 Comments
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used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
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Tag NSFW. That’s too sexy.
Looks great!
Yes it’s a merry Christmas! I’m making one tomorrow… what’s the scoring for?
Did you get much smoke flavor?