Saturday night anticipation

Hey Mike – thanks for asking…

I will be hot tubbing it for 75 minutes, then rubbing it with a favorite home made connoction that I’ll be glad to share.

Then on to my BGE to roast indirect at 300 to about 124 degrees internal temp – then off to the side while I get that egg up to a searing temp of at least 600. Then 3 & 3 and off to settle down. Au jus will already be hot and ready. Cut that piece in half, flood it with the au jus, hit with salt and eat until our eyes roll back! hehehe

Ron

Mike – my hot tub method is merely the meat sealed in a bag and then placed in hot tap water in a small cooler – poor man method I call it!

Here’s the rub recipe:

RRP’s Prime Rib Rub – Though it’s not really mine!

As for a rub I love this one. I just wish I knew where I got it so as to give proper credit as it is not my formulation! It’s terrific on prime rib…with this rub seared on the outside and then the rare tasty meat on the inside!
This quantity will make enough rub for a 2.5 pound boneless prime rib.

1 T ground (dry) mustard
1.5 tea table salt
0.5 tea paprika
.25 tea ground allspice
.25 tea fresh ground pepper
1 tea granulated onion powder
0.5 tea garlic powder
Wet prime rib with Worcestershire and apply rub. Because I like more salt I also sprinkle it with coarse Kosher salt as well.

Ron

I ship a product to Canada on an occasional basis and have found 10 to 12 business days is normal delivery experience. One recipient told me how his snooty small town post master challenged what I had declared on the custom slip so he opened the package and then had the audacity – but supported by law to charge my customer an extra $5. The content? a $11 gasket!