The fat actually comes from the prime rib itself. The prime rib has a thick layer of fat on them and the butcher cut it off. I just asked for it back!

But yes, when I don’t get the fat then I’ll use bacon, they work marvelously.

The beef fat reduced down to a tiny crispy sheet at the end. It didn’t taste as good as crackling but it was sure good eats!

cw

About extra fat, it does not surprise me, that’s what makes it moist! When it is not available, use bacon (same idea). However, there is one thing that I find strange: rather than start at a high-temperature and then go to medium, you went the other way around (medium then high). Now, let me ask you something: with that extra layer of fat, did you ask for pork fat with a layer of the sking side? You know… Crackling? ^_^;