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IBP
Chairman's Reserve Prime Rib
Cooking
and pictures by Rumrunner
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#1
I have here a whole, bone in IBP Chairman's Reserve
rib. Looks pretty nice doesn't it? I have a special way of doing ribs
that people just rave about. I used to sell around 200 of these at
Christmas time, but now that I'm semi retarded, I'm only doing six or
so for a few close friends. |
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#2
Now I'm removing the ribs. These will be tied back
on later. Makes it whole lot easier to carve when done. |
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#3
I splash it liberally with Dale's Sauce and then
rub in a mixture of Kosher Salt, granulated garlic and ground black
pepper. one part, 1/2 part and 1/2 part. Don't be afraid to put it
right to 'er! |
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#4
I then tie the ribs back onto the roast. It is now ready for the
grill or oven. Some people will add some fresh rosemary before
cooking. The 5 lb'er above is for my liar's poker buddy Jack Hayes. |
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#5
Here we have a 5 2/3 lb IBP Chairman's Reserve
standing rib. It is rib #'s 5 and 6. The Primo has been pre-heated to
375° with a couple hickory chunks thrown in on top of the lump.
Don't let the color scare you, it has been dry aging since Xmas. |
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#6
After 30 minutes, I dropped the temp down to
300° (I always refer to dome temps)and after 1 hr 45 min, the
internal temp was up to 130°. I pulled the roast and added a few
Stone Crab Claws for few minutes of heating. |
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#7
The strings have been cut and the bones removed
from the bottom of the roast. We'll let it rest for about 15 minutes
and then carve. |
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#8
Cuts like butter! Done perfect (for me). Served with baked taters,
green beans, fresh tomato slices from the garden and a nice
Zinfandel. It doesn't get any better than this. |
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Rumrunner @ Primo
Forum
Dec 2002 |
