Triple C
Senior Member
Stopped by Stripling's in Bogart Friday morning on the way to the farm and picked up a 5 ribber prime rib roast. (Whew!!! Those thangs are costly). This was my 1st attempt at prime rib. Got to the farm around 11ish and spent the afternoon mowing clover fields. Nothing like a little tractor seat time.
Saturday morning, made up a rub of Gulden's spicy mustard, plenty of garlic, little olive oil, little worcestershire, Cabela's prime rib rub, kosher salt in plenty of black pepper. Lathered it up good around 12:30 and put er on the Traeger on high for 45 minutes.
50 minutes into the cook on high (bout 430 degrees), I turned the grill down to 325 degrees and let her go for another 2.5 hrs.
Son and I bench grafted 5 yates and 5 horse apples on B118 root stock and got em planted during the 2.5 hr cook on the rib roast.
Slipped up on a Tom struttin' in one of our fire breaks while planting the grafts.
Got back from planting and the internal temp on the rib roast was 129 degrees. Ready to pull.
Wrapped it in foil and let it rest for bout an hour. (Note...It kept cooking while wrapped. Next time I won't wrap and let it rest for no more than 30 minutes. Ended up just beyond medium rare) 4 slices in to the roast.
This one went on my plate.
After we were full as ticks, loaded the grand pups up for an Easter egg hunt.
Ready, set go!!! It was a great day had by all. Wishing all a blessed Easter day!!!
Saturday morning, made up a rub of Gulden's spicy mustard, plenty of garlic, little olive oil, little worcestershire, Cabela's prime rib rub, kosher salt in plenty of black pepper. Lathered it up good around 12:30 and put er on the Traeger on high for 45 minutes.
50 minutes into the cook on high (bout 430 degrees), I turned the grill down to 325 degrees and let her go for another 2.5 hrs.
Son and I bench grafted 5 yates and 5 horse apples on B118 root stock and got em planted during the 2.5 hr cook on the rib roast.
Slipped up on a Tom struttin' in one of our fire breaks while planting the grafts.
Got back from planting and the internal temp on the rib roast was 129 degrees. Ready to pull.
Wrapped it in foil and let it rest for bout an hour. (Note...It kept cooking while wrapped. Next time I won't wrap and let it rest for no more than 30 minutes. Ended up just beyond medium rare) 4 slices in to the roast.
This one went on my plate.
After we were full as ticks, loaded the grand pups up for an Easter egg hunt.
Ready, set go!!! It was a great day had by all. Wishing all a blessed Easter day!!!
