There is nothing closer to a man's desire than a
juicy delicious Prime Rib.
Well, almost nothing. :-)
First we cut the rib bones away from the meat.
We'll tie them back on later because they add
a ton of flavor to the meat while its cooking.
Here are the spices I have decided on for this yummy Father's Day roast.
The Everglades seasoning is something we picked up on our Florida vacation.
It has a strong but very nice sage taste.
Let's mix them up so we can hammer this prime rib with flavor!
Next we coat the meat with regular yellow mustard
that everyone has in the refrigerator.
We will completely cover the meat with these spices.
Then we heavily salt and pepper the rib bones
before tying them back on to the meat.
Back on the bone!
We tie it up tight!
And back into the refrigerator it goes
to sit overnight and
let the meat absorb those flavors.
The afternoon of the following day,
its time to put it in the Grilla Pellet Smoker.
(www.mygrilla.com)
We will set the grill for 275 degrees F.
We will be using American Hickory pellets.
This Maverick digital meat thermometer with remote unit
makes cooking it to a perfect medium a breeze.
We will bring the meat temp to 140 degrees F.
Tell me this isn't making your mouth water!
Now we cut the butchers twine and prepare to carve
this luscious smoky prime rib.
Cooked to perfection, exactly the way Connie and I like it.
Dinner is served!
The following day we vacuum pack
the leftovers in meal size packages
and into the freezer they go.
The Food Saver works great
and keeps food good in the freezer for up to 2 years.
Not that this yummy food will last that long.
We had enough leftovers for nine more meals for two.
We will be enjoying this prime rib
for many meals to come.
I hope you liked this Father's Day Prime Rib post.
Thank you for stopping by my blog
and
please consider being a follower.
Steve
