Fathers Day Prime Rib

There is nothing closer to a mans desire than a juicy delicious Prime Rib.  Well, almost nothing.  :-)

First we cut the rib bones achoice from the meat.  Well 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 Fathers Day roast.The Everglades seasoning is something we picked up on our Florida vacation.  It has a strong but very nice sage taste.

Lets mix them up so we can hammer this prime rib with flavor!

Next we coat the meat with regular yellow mustardthat 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 isnt making your mouth water!

Now we cut the butchers twine and prepare to carve this luscious smoky prime rib.

Cooked to perfection, exactly the choice 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 Fathers Day Prime Rib post.Thank you for stopping by my blog  and please consider being a follower.Steve

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