Cooking Prime Rib today!

[KahunaRed]

Got a ten pound four bone, bone in Prime Rib prime beef from the butcher and it’s going on my Bull in a few minutes. It was tied and It was salted and is getting cracked pepper and herbs de provence (French version not US adulteration) right now.

Sides will be homemade creamed corn and homemade creamed spinach.

I’m in heaven!!

 

[Beach Bum]

Awesome! We love prime rib on the bull.

 

[KahunaRed]

These are the herbs de provence I buy. Wonderful for meats/roasts, flavoring butter (both melted butter and making compound butter), herbed bread, roasted or sautéed veggies, etc. it is ground thyme, rosemary, basil, savory and marjoram - the classic French combination. The US versions contains other herbs and doesn’t taste as good.

https://amzn.to/3c4PWS5

 

[Roaniecowpony]

Pix please...

 

[KahunaRed]

 

[KahunaRed]

This is before and after. Competition blend plus cherry pellets. As always the Bull performed magnificently. Perfect smoke as always. Controlled from the app. We love it!! The nice thing is we can trust it on this terribly expensive piece of meat to come out perfect.

 

[Roaniecowpony]

This is before and after. Competition blend plus cherry pellets. As always the Bull performed magnificently. Perfect smoke as always. Controlled from the app. We love it!! The nice thing is we can trust it on this terribly expensive piece of meat to come out perfect.

Nothing says "commitment" quite like a couple hundred dollar chunk of meat.

 

[llbts1]

Nice job!

What temp did you cook it at and to?