I would say try to let is rest covered in foil, then a towel and then inside a cooler. I feel with prime rib, letting it rest long (8+ hours) I assume would make it super juicy
dude90250
Do we dry brine with salt, then take it out to tempur then heat…at any time do we wash the salt off or do we just add more salt before the heat?
OkBookkeeper6854
share pics of finished product
Bentunit
I found doing prime rib with the joetissere a fiery mess. How are you all doing this without the fat drippings catching fire?
popeeta
It’ll be great. Like someone else stated, catching drippings can help a lot. If they just hit coals and smoke it’ll taste worse than it should. Enjoy friend!
AlternativeMessage18
There’s going to be a lot of fat flare up up on the hot coals
jesusers
Make sure to check your DMs with my address and Venmo so I can buy a chunk off ya!
9 Comments
Make sure you truss it up with some butcher’s twine before you put it on to spin. I’ve done a couple and they turn out amazing.
This has been my go to.
https://youtu.be/9WAC42AvZsg?si=DWQPTl-Om4HPDwSn
I would say try to let is rest covered in foil, then a towel and then inside a cooler. I feel with prime rib, letting it rest long (8+ hours) I assume would make it super juicy
Do we dry brine with salt, then take it out to tempur then heat…at any time do we wash the salt off or do we just add more salt before the heat?
share pics of finished product
I found doing prime rib with the joetissere a fiery mess. How are you all doing this without the fat drippings catching fire?
It’ll be great. Like someone else stated, catching drippings can help a lot. If they just hit coals and smoke it’ll taste worse than it should. Enjoy friend!
There’s going to be a lot of fat flare up up on the hot coals
Make sure to check your DMs with my address and Venmo so I can buy a chunk off ya!