17 lbs. Boneless Prime Rib w/ qView!

joopster

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Dec 30, 2013

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Auburn, IN

• Dec 23, 2014

• #1

Picked up this bad boy from the ole' Albright's yesterday for the family festivus just around the corner.

2-3 lbs. will be done on Christmas and the rest will be done Saturday for the big family spectacular!

Blood red and AU JUS on the hizzy for shizzy my nizzy.  PICS to follow!

Cherry wood and SPOG will do it up right!

Photo Dec 23, 17 12 48.jpg

• joopster
• Dec 23, 2014

Photo Dec 23, 17 12 53.jpg

• joopster
• Dec 23, 2014

 

hambone1950

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Metrowest Boston , ma.

• Dec 23, 2014

• #2

Holy smokes , just don't overcook it. That is a beautiful hunka meat , bro. Good luck.

 

joopster

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Auburn, IN

• Dec 23, 2014

• #3

New maverick 733 arriving tomorrow.  No overcooking here! 123 and then rest!

If they don't like it done right they can grab a pizza!

 

joopster

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• Dec 23, 2014

• #4

All I want for Christmas is some hippopotamusses'ssss.

 

michael haines

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Dec 23, 2014

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• Dec 23, 2014

• #5

How long do you think it will take ya to get to that temp

 

ak1

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Stoney Creek, Ontario, Canada

• Dec 23, 2014

• #6

It says ribeye. Where's the prime rib?

 

joopster

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• Dec 23, 2014

• #7

Then call it a ribeye roast.

 

Last edited: Dec 23, 2014

ak1

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Stoney Creek, Ontario, Canada

• Dec 23, 2014

• #8

Joopster said:

 
New maverick 733 arriving tomorrow.  No overcooking here! 123 and then rest!

If they don't like it done right they can grab a pizza!

Click to expand...

Joopster said:

 
Then call it a ribeye roast.

Click to expand...

OK, since that is what it is.

 

joopster

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• Dec 23, 2014

• #9

Michael Haines said:

How long do you think it will take ya to get to that temp

Click to expand...

4-5 hours.

 

ak1

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• Dec 23, 2014

• #10

You may be surprised that it will get there quicker than you think.

 

demosthenes9

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Louisville, KY

• Dec 23, 2014

• #11

Joopster said:

 
Picked up this bad boy from the ole' Albright's yesterday for the family festivus just around the corner.

2-3 lbs. will be done on Christmas and the rest will be done Saturday for the big family spectacular!

Blood red and AU JUS on the hizzy for shizzy my nizzy.  PICS to follow!

Cherry wood and SPOG will do it up right!

Photo Dec 23, 17 12 48.jpg

• joopster
• Dec 23, 2014

Photo Dec 23, 17 12 53.jpg

• joopster
• Dec 23, 2014

Click to expand...

Nice.  Decided to go with a small one huh ? 

AK1 said:

 
It says ribeye. Where's the prime rib?

Click to expand...

Joopster said:

 
Then call it a ribeye roast.

Click to expand...

AK1 said:

 
OK, since that is what it is.

Click to expand...

Actually, it's both. 

 

demosthenes9

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• Dec 23, 2014

• #12

What's the plan of attack on that beast Joopster ?

 

joopster

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• Dec 24, 2014

• #13

AK1 said:

 
You may be surprised that it will get there quicker than you think.

Click to expand...

You've been very helpful so far in this thread.

I will stick a Maverick in it and then I will know when it's done.  I've done this same size (thickness) before and it was 4-5.

 

joopster

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• Dec 24, 2014

• #14

Demosthenes9 said:

 
What's the plan of attack on that beast Joopster ?

Click to expand...

Rub down with olive oil and coat in SPOG - cherry and lump charcoal in my POW smoker.

 

demosthenes9

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• Dec 24, 2014

• #15

Joopster said:

 
Rub down with olive oil and coat in SPOG - cherry and lump charcoal in my POW smoker.

Click to expand...

Yummy.   Chamber temp ?  Finished IT ?  Reverse sear ?   Details man, details  

 

bamafan

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• Dec 24, 2014

• #16

Looking forward to this one.

 

gary s

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• Dec 24, 2014

• #17

Nice Piece of Meat, we'll be watching

Gary

 

joopster

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Auburn, IN

• Dec 24, 2014

• #18

Even though it's cold and rainy I figured I would smoke some Provolone today to go along with the 20 lbs. I have in the fridge.  I will have pepperjack, swiss and provolone after today.

I also threw two sticks of butter on the smoke.  I've been wanting to try that.

Photo Dec 24, 11 32 49.jpg

• joopster
• Dec 24, 2014

Photo Dec 24, 11 53 50.jpg

• joopster
• Dec 24, 2014

Photo Dec 24, 11 54 01.jpg

• joopster
• Dec 24, 2014

 

joopster

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• Dec 24, 2014

• #19

Photo Dec 24, 17 09 10.jpg

• joopster
• Dec 24, 2014

Cheese and butter done smoking.  Will rest overnight then into the vac pack.

 

gary s

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• Dec 24, 2014

• #20

Looks Great     Samples !!!!

Gary