Scotty's Reverse Sear Prime Rib
We had the privelege of cooking Father's Day weekend at the Denver BBQ Festival. On Saturday Scotty cooked up the finest prime rib we have ever seen. When we asked him about why he chose to cook prime rib his answer was, it is one of those dishes that can satisfy everyone whether you like your steak well done or medium rare. There is something for everyone. Make sure to check out our entire Denver Q Photo Gallery!
Ingredients
Bone In Prime Rib Roast
Fresh Ground Black Pepper
Sea Salt
Rack Attack Rib Rub
Instructions
Heat smoker to 250 and smoke for 3 hours.
Pull off smoker
Sear Prime Rib over direct heat, rotating to get a nice crisp Char on all sides. Pull prime rib when desired internal temperature is met. We like to cook our Prime rib to 135-140 degrees for a medium-rare
Let rest 20 minutes, slice enjoy.
Helpful Tip: Once your Prime Rib is cooked to your desired temperature, if someone in your party likes a more well done piece, throw an individual slice back on the grill. This will make your guest happy without feeling like you have to over cook your entire gorgeous prime rib to satisfy those medium to well done meat eaters.
The Shed BBQ Prime Rib The Shed BBQ Prime Rib Prime Rib The Shed BBQ Prime Rib The Shed BBQ Prime Rib
The reverse-sear method and the tip for reheating individual slices are especially practical, since they accommodate different doneness preferences without overcooking the roast. The recipe would also benefit from a quick cleanup of the formatting and stray text; cleanpaste could help preserve the instructions while making them easier to read.
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