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Author Topic: Roti Prime Rib  (Read 2151 times)

Lilyankee

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  • Posts: 218
Roti Prime Rib
« on: November 27, 2020, 11:41:21 AM »
Second week of deer camp is always tasty....


JEBIV

  • WKC Ambassador
  • Posts: 10387
Re: Roti Prime Rib
« Reply #1 on: November 27, 2020, 11:59:47 AM »
Man that looks good !!
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AZ2FL

  • WKC Ranger
  • Posts: 1820
Re: Roti Prime Rib
« Reply #2 on: November 27, 2020, 03:21:09 PM »
Prime rib looks tasty!
Cheers

Lilyankee

  • WKC Brave
  • Posts: 218
Re: Roti Prime Rib
« Reply #3 on: November 27, 2020, 06:15:29 PM »
The finished product was good. 30 day wet aged. I’d definitely do it again.


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WNC

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  • Posts: 4076
Re: Roti Prime Rib
« Reply #4 on: November 28, 2020, 03:00:57 AM »
So awesome, looks amazing!


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HoosierKettle

  • WKC Ambassador
  • Posts: 7354
Roti Prime Rib
« Reply #5 on: November 28, 2020, 03:31:52 PM »
Wow!  Looks great. Did you age it?  I haven’t looked into that yet


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« Last Edit: November 28, 2020, 03:33:58 PM by HoosierKettle »

bladz

  • WKC Ranger
  • Posts: 1184
Re: Roti Prime Rib
« Reply #6 on: November 28, 2020, 07:56:45 PM »
That looks fantastic!  Nice deer camp cook!


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Lilyankee

  • WKC Brave
  • Posts: 218
Roti Prime Rib
« Reply #7 on: November 29, 2020, 03:53:23 PM »
[mention]HoosierKettle [/mention]
Wow!  Looks great. Did you age it?  I haven’t looked into that yet


Yes I did wet age it for a month. Bought the whole primal rib cut, cutoff steaks and had the butcher shop vacuum pack the remaining 12.5lbs. Flip in the fridge each day, push the blood around that drains out so it doesn’t sour,  and smell for any wierd funk when opening up the vacuum packing. No bad smells, and definitely made the cut more tender than the steaks that were cut off prior to aging. Pretty simple, and I’d say worth the effort. The cook was around 300degrees F for 3.25hrs and pulled at internal temp of 128. Temp climbed while resting to 135 in about 1/2 hour. Sliced and enjoy!

Mr.CPHo

  • WKC Mod
  • Posts: 3880
Re: Roti Prime Rib
« Reply #8 on: November 30, 2020, 04:06:50 AM »

[mention]HoosierKettle [/mention]
Wow!  Looks great. Did you age it?  I haven’t looked into that yet


Yes I did wet age it for a month. Bought the whole primal rib cut, cutoff steaks and had the butcher shop vacuum pack the remaining 12.5lbs. Flip in the fridge each day, push the blood around that drains out so it doesn’t sour,  and smell for any wierd funk when opening up the vacuum packing. No bad smells, and definitely made the cut more tender than the steaks that were cut off prior to aging. Pretty simple, and I’d say worth the effort. The cook was around 300degrees F for 3.25hrs and pulled at internal temp of 128. Temp climbed while resting to 135 in about 1/2 hour. Sliced and enjoy!
I like your dedication!  Looks awesome

Darko

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Re: Roti Prime Rib
« Reply #9 on: November 30, 2020, 11:03:57 AM »
Wow! Nice job! I would eat that!

KettleMaster

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  • Posts: 161
Re: Roti Prime Rib
« Reply #10 on: December 19, 2020, 12:34:55 PM »
Pro Cook!

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michaelmilitello

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  • Posts: 3802
Re: Roti Prime Rib
« Reply #11 on: December 19, 2020, 05:59:33 PM »
Awesome!  [emoji1303]


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javahog2002

  • WKC Ranger
  • Posts: 836
Re: Roti Prime Rib
« Reply #12 on: December 20, 2020, 06:46:10 PM »
Nice. I just cooked an 8lb prime rib roast today on my ROT.
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