{"id":614,"date":"2017-04-28T08:50:26","date_gmt":"2017-04-28T13:50:26","guid":{"rendered":"https:\/\/three-little-pigs-bbq.com\/dev\/?p=614"},"modified":"2018-12-27T20:03:03","modified_gmt":"2018-12-28T01:03:03","slug":"simple-reverse-sear-prime-rib-technique","status":"publish","type":"post","link":"https:\/\/three-little-pigs-bbq.com\/dev\/simple-reverse-sear-prime-rib-technique\/","title":{"rendered":"Simple Reverse Sear Prime Rib Technique"},"content":{"rendered":"

Three Little Pig’s Simple Reverse-seared Prime rib recipie\u00a0<\/strong><\/p>\n

<\/b>Prime rib is and perhaps always will be the king of holiday roasts. There is nothing so primal, so celebratory, so downright majestic as a hunk of well-marbled beef, served medium rare with or without the bone, with a crackling, well-charred exterior.<\/p>\n

Start with bone-in or out, well-marbled beef.<\/strong>\u00a0Bones don\u2019t add flavor, but they do regulate temperature, increasing the amount of tender, medium-rare beef you\u2019ll get in your finished roast. And, of course, you get to gnaw on those bones when you\u2019re done. Marbling is intramuscular fat that appears as a white, pattern within the meat. The more marbling, the richer and tenderer your beef will be. Though most guides recommend a pound per person when you\u2019re shopping for prime rib, this is for very hungry eaters: You\u2019ll most likely get away with three-quarters of a pound per person, or about one rib for every three people. The Prime Rib to the Right is a 16 lb CAB\u00a0(Certified Angus Beef)\u00a0<\/a>roast.<\/p>\n

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Season it well, and season it early if you\u2019ve got time.<\/strong>\u00a0Prime rib has plenty of flavor on its own, so there\u2019s no real need to add much more than a good heavy sprinkling of\u00a0Three Little Pig\u2019s Memphis<\/a>\u00a0and\u00a0All Purpose BBQ Rubs<\/a>. If you\u2019re able to plan, it\u2019s best to season your prime rib with the rubs at least the day before. \u00a0Letting it sit on a rack in your fridge uncovered. This will allow time for the rubs to penetrate and season more deeply while also drying out the surface, which will lead to better crusting during smoking and grilling.<\/p>\n

Start it in the Smoker.<\/strong>\u00a0Here\u2019s where the \u201creverse sear\u201d part kicks in. Traditional prime rib recipes will have you start your meat in a very hot oven, based on the premise that searing meat can \u201clock in juices.\u201d This has been proven time and again to be false. If you want the juiciest, tenderest prime rib, your best bet is to do the opposite: Start your prime rib \u00a0in the smoker at 250 degrees, while applying your favorite flavor wood once the roast is set on to the smoker, I prefer\u00a0 couple of pieces of Pecan , let it reach about 120-125\u00b0F measured in the center of the roast for medium rare.<\/p>\n

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Finish on the Grill.<\/strong>Remove the roast, from the smoker and move down to the charcoal grill of the smoker, set the beef back inside for just a few minutes to crisp up the exterior, while rotating top and bottom every 2 minutes.\u00a0 Do have a good set of heat gloves to move the roast.<\/p>\n

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The result is prime rib that is measurably juicier and tenderer, with a crackling crust and the biggest expanse of rosy interior.<\/p>\n

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Three Little Pig’s Simple Reverse-seared Prime rib recipie\u00a0<\/strong><\/p>\n

Ingredients for Prime Rib Recipe:<\/strong><\/p>\n

7-15 lb Beef Prime Rib, you can use larger or smaller\u00a0roasts
\n\u00bc Cup of Olive Oil
\n\u00bd Cup of Three Little Pig\u2019s Memphis BBQ Rub
\n\u00bd Cup of Three Little Pig\u2019s All Purpose Rub<\/p>\n

Smoke\/Grill until the thermometer registers:<\/strong>
\n115-120\u02daF for rare,
\n125-130\u02daF for medium rare,
\n135-140 for Medium,
\n145-150 for medium well<\/p>\n

Also,\u00a0the meat temp will continue to rise\u00a05-10 degrees even after it\u2019s out of the oven so don\u2019t cook it. You can always put it back in the smoker\/grill if you want it more done<\/em><\/p>\n

Chris Marks \u00a0CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker\/Grills<\/p>\n

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Three Little Pig’s Simple Reverse-seared Prime rib recipie\u00a0 Prime rib is and perhaps always will be the king of holiday roasts. There is nothing so primal, so celebratory, so downright majestic as a hunk of well-marbled beef, served medium rare with or without the bone,…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,312,6,17],"tags":[61,164,64,54,55,65,8,51,13,102,12,11,40,72,48,34,59,33,71,162,163,50,49,16,15,14,37],"class_list":["post-614","post","type-post","status-publish","format-standard","hentry","category-bbq-classes","category-bbq-tips","category-beef","category-meats","category-recipes","tag-3-little-pigs","tag-angus-beef","tag-bar-b-que","tag-barbecue","tag-barbecue-rubs","tag-barbecue-sauces","tag-bbq","tag-bbq-rub","tag-bbq-rubs","tag-beef","tag-best-bbq-sauce","tag-chris-marks-bbq","tag-good-one-smokers","tag-great-bbq-rubs","tag-grill-barbecue","tag-kansas-city-bbq","tag-meat-rubs-and-sauces","tag-memphis-bbq","tag-pork-rub","tag-prime-rib","tag-reverse-sear","tag-rubs-for-grilling","tag-smoked-barbecue","tag-smoked-meat","tag-three-little-pigs-championship","tag-three-little-pigs-rubs","tag-world-champion-bbq"],"_links":{"self":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/614","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/comments?post=614"}],"version-history":[{"count":4,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/614\/revisions"}],"predecessor-version":[{"id":622,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/614\/revisions\/622"}],"wp:attachment":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/media?parent=614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/categories?post=614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/tags?post=614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}