Smoked Prime Rib (Panned #3)

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Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
45,279
18,182
Macungie, PA
Smoked Prime Rib (Panned #3)


Thought it was about time to smoke another Small Prime Rib, so I pulled the smallest one (5.18 LB) from the Freezer.

I’m killing two birds here, as I am also in the middle of putting a New MES 40 Generation #2.5 through some tests.

So after 3 days of slow thawing in my Fridge, it was time to get it going:

Prepping (9-21-2015):
Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then give it a good coat of Worcestershire “Thick”, and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then cover it with Plastic wrap, and put it in my fridge until Next Day Smoking Time. I used to add some Sea Salt at this time, but I cut way back on Sodium since a Dr ruined my Kidneys (among other things).

Note: Worcestershire “Thick” is now sold under the label “Lea & Perrins Bold Steak Sauce”.

Next Day (Smoking Time):
11:15—————Preheat MES 40 to 220°.
11:30—————Fill 2 rows of AMNPS with Hickory Pellets, and light one end.
11:50—————Put Smoking AMNPS on left end of Smoking Rack in bottom position, just above empty water pan.
12:00—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 3rd Position of 6 position smoker.
3:00—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 124°.
3:30—————-130° IT.
4:00—————-136° IT——Cut heat back to 140° and open door to get heat down to 160° quickly.
4:45—————-138° IT——Remove Prime Rib from Smoker.

Slice, plate, add sides, Take Pics, and Eat.

Note: Putting Prime Rib Roast on a wire cooling rack in a foil pan did not seem to show any loss of smoke flavor, and makes for less clean-up needed.

Also: We can’t believe this one was even better tasting than all the others.

Thanks For Looking,

Bear



5.18 lb Prime Rib after being at Zero Degrees since 12-27-2014 finally gets it’s turn in the Smoker:
DSCN1876.jpg



On a cooling rack, in a foil pan, and getting a good coat of Worcestershire “Thick” rubbed all over it & into the top cross cuts:
DSCN1877.jpg



Ready for an overnight nap in the fridge, after applying the seasonings shown:
DSCN1878.jpg



Closer Look:
DSCN1880.jpg



Two rows of Hickory Pellets in my AMNPS, with one end lit:
DSCN1882.jpg



AMNPS Smoking nicely & ready for the Smoker:
DSCN1883.jpg



Testing heat balance (Probe on each side) in new MES 40 Gen #2.5, while Smoking this Prime Rib:
DSCN1885.jpg



Note condensation on inside of glass, without adding water, showing why water is not needed in an MES Water Pan:
DSCN1886.jpg



Prime Rib ready to remove:
DSCN1889.jpg



Prime Rib at 138° IT, and ready to slice:
DSCN1891.jpg



Two middle slices for Supper for 2, and ends will be sliced thinly for Cheesesteaks:
DSCN1893.jpg



Bear’s Supper on Hot Sizzle Plate:
DSCN1894.jpg



Closer Look:
DSCN1896.jpg
 
Last edited:
WOW !!!  I probably say this on every one, But this is the best looking one yet, perfect "It looked good enough to eat before you smoked it"  
bravo1.png


Looks like another great prime rib for the "Bear's"     
points.gif
 

Gary
 
I don't know what to say. Your a master at prime rib.

POINTS
 
I think Bear should throw a couple of those PR's he has in the freezer into his pickup along with his MES and head down here to East Texas so I could have a hands on PR cooking lesson

Sounds like a good plane to me !!

Gary
 
Looks great! I always blacken leftover prime rib that could kick up that cheesesteak a bit!:drool
 
 
Smoked Prime Rib (Panned #3)


Thought it was about time to smoke another Small Prime Rib, so I pulled the smallest one (5.18 LB) from the Freezer.

I’m killing two birds here, as I am also in the middle of putting a New MES 40 Generation #2.5 through some tests.

So after 3 days of slow thawing in my Fridge, it was time to get it going:

Prepping (9-21-2015):
Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then give it a good coat of Worcestershire “Thick”, and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then cover it with Plastic wrap, and put it in my fridge until Next Day Smoking Time. I used to add some Sea Salt at this time, but I cut way back on Sodium since a Dr ruined my Kidneys (among other things).

Note:  Worcestershire “Thick” is now sold under the label “Lea & Perrins Bold Steak Sauce”.

Next Day (Smoking Time):
11:15—————Preheat MES 40 to 220°.
11:30—————Fill 2 rows of AMNPS with Hickory Pellets, and light one end.
11:50—————Put Smoking AMNPS on left end of Smoking Rack in bottom position, just above empty water pan.
12:00—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 3rd Position of 6 position smoker.
3:00—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 124°.
3:30—————-130° IT.
4:00—————-136° IT——Cut heat back to 140° and open door to get heat down to 160° quickly.
4:45—————-138° IT——Remove Prime Rib from Smoker.

Slice, plate, add sides, Take Pics, and Eat.

Note: Putting Prime Rib Roast on a wire cooling rack in a foil pan did not seem to show any loss of smoke flavor, and makes for less clean-up needed.

Also: We can’t believe this one was even better tasting than all the others.

Thanks For Looking,

Bear




5.18 lb Prime Rib after being at Zero Degrees since 12-27-2014 finally gets it’s turn in the Smoker:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1876.jpg.html




On a cooling rack, in a foil pan, and getting a good coat of Worcestershire “Thick” rubbed all over it & into the top cross cuts:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1877.jpg.html




Ready for an overnight nap in the fridge, after applying the seasonings shown:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1878.jpg.html




Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1880.jpg.html




Two rows of Hickory Pellets in my AMNPS, with one end lit:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1882.jpg.html




AMNPS Smoking nicely & ready for the Smoker:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1883.jpg.html




Testing heat balance (Probe on each side) in new MES 40 Gen #2.5, while Smoking this Prime Rib:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1885.jpg.html




Note condensation on inside of glass, without adding water, showing why water is not needed in an MES Water Pan:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1886.jpg.html




Prime Rib ready to remove:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1889.jpg.html




Prime Rib at 138° IT, and ready to slice:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1891.jpg.html




Two middle slices for Supper for 2, and ends will be sliced thinly for Cheesesteaks:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1893.jpg.html




Bear’s Supper on Hot Sizzle Plate:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1894.jpg.html




Closer Look:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN1896.jpg.html
Where is the au-jus  or horseradish sauce ???
 
Bear I see I am a little late for the party,but that is another fine cook ya did there.

Richie

points.gif
 
looks great bear! I have two smaller prime ribs still in the freezer, but I'm thinking about buying some more, as the market near me has them on sale for 6.72/lb for some good looking CAB "standing rib roasts".

making my mouth drool!
 
Ever since your step-by-step turned me on to smoked prime rib I am addicted to them. I check the price every time I am at the store and when they go on sale I quickly snatch one up. 
 
 
WOW !!!  I probably say this on every one, But this is the best looking one yet, perfect "It looked good enough to eat before you smoked it"  
bravo1.png


Looks like another great prime rib for the "Bear's"     
points.gif
 

Gary
Thanks Gary!!

Actually, Both Mrs Bear & I have said "This was the Best One Yet" the last 5 or 6 times I smoked a Prime Rib"!!

They just keep getting better. I can't see how that can continue!!

They must keep raising Better Beef !!
a37.gif


Bear
I don't know what to say. Your a master at prime rib.

POINTS
Thank You Adam!!

We Love these things!!

Bear

And Thank You Adam & Gary for the Points!
 
 
Thanks Gary!!

Actually, Both Mrs Bear & I have said "This was the Best One Yet" the last 5 or 6 times I smoked a Prime Rib"!!

They just keep getting better. I can't see how that can continue!!

They must keep raising Better Beef !!
a37.gif


Bear

Thank You Adam!!

We Love these things!!

Bear

And Thank You Adam & Gary for the Points!
Nah !!!!   Beef's the same you are just getting better and better, The more you do the easier they get.

But it still looks like the best one yet !!!

Gary
 
 
Ever since your step-by-step turned me on to smoked prime rib I am addicted to them. I check the price every time I am at the store and when they go on sale I quickly snatch one up. 
Hehhe, rookie.   Get a freezer 
biggrin.gif
   That way you don't have to wait for them to go on sale.

Nice looking PR Bear, as usual.  You are the PR King.
 
Looks great! I always blacken leftover prime rib that could kick up that cheesesteak a bit!
drool.gif
Thanks b-one!!

Bear
 
Another masterful PR     . 
bravo2.png


Looks spectacular from the new unit. 
points.gif


Any thoughts on the GEN 2.5 performance.

Larry
Thanks Larry!!  And Thanks for the Point !!

Still got more testing to do, but so far I like it !!

Bear
 
 Another fantastic PR. Reading your posts is what made me smoke a rib roast and I never did thank you for that, so I will now.

    
points.gif


Chuck
Thank You Chuck!!

Glad you like it !!

Bear
 
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