Smoked Prime Rib (Panned #3)

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Wow, yeah - that's looks some kinda good!
Thank You Krooz!!

Bear
 
Where is the au-jus  or horseradish sauce ???
I sometimes add HR to my Sammies.

As for the Au-Jus-----When I Slow Smoke a Prime Rib at 220°, all of the Juice is still in the Meat. No more is needed.

You can see the pan is empty in the pic that says "Prime Rib at 138° IT, and ready to slice:"

Bear
 
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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!
Thank You!!

I usually buy mine during the Christmas Week Sales, but $6.72 for Choice is probably about as low as it'll go nowadays!!

Bear
 
Bear I see I am a little late for the party,but that is another fine cook ya did there.

Richie

points.gif
Thanks Richie!!

I Appreciate the Point too!!

Bear
 
Nice job Bear, ya sure knocked that one outta the park "again". LOL. Dunno what to say other than it looks real tasty & your the King of PR ! Very nice buddy !
 
Just a breakfast idea for you just had some yesterday cook up your meat,veggies and cheese for the cheesesteak and add some over easy eggs turns out great I prefer it with a side of garlic bread.
 
 
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. 
That's Great !!
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I can think of worse addictions!

Bear
 
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
Thanks Again Gary!!

Bear
 
 
Hehhe, rookie.   Get a freezer 
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   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.
Thank You Sir !!

LOL---We like them so much, I get lots of Practice!

However I'm slowing up a bit since they are no longer $4.99 a pound!!

Bear
Don't be so restrictive -- he's the Smoking King!
Nah---There's a lot of better Smokers around here than me!!

I'm just good at writing them up, so they're easy to follow.

Thanks Steve,

Bear
 
Just a breakfast idea for you just had some yesterday cook up your meat,veggies and cheese for the cheesesteak and add some over easy eggs turns out great I prefer it with a side of garlic bread.
Thank You!

I'll be posting some Cheesesteaks from this soon.

Bear
 
Hey John

I'm a little late, just found this post.  That PR looks fantastic.

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for the Step-by-Step

I noticed you moved the AMNPS from above the water pan to the drip pan at the bottom.  Any reason in particular?

Gary
Thanks Gary!!

Testing a new smoker----Just trying the AMNPS at different locations.

Bear
 
 
Hey Bear

It looks great I though I smelled blue smoke drifting down my way from Pa. I wonder what that Bear is doing now.
Thanks HS !!!

It even tasted better than it smelled!!

Bear
Nailing those PRs.. Like clockwork. Great job yet again, Bear


POINTS!!
Thanks Duke!!

And Thanks for the Points too!!

Bear
 
Hey winters coming and the Great Bear is fatting up for his long winters nap.
LOL---Actually trying to lose, but it's an up 2 one day, down 2 the next------Hard to do when I'm always hungry. Been holding steady for 2 years.

Bear
 
Something's come and something's go but when it goes down the hatch it seems to stay and you just had to rub it in how good it taste. Have a good there Bear. Do you have a recipe for some acorn squash done in the smoker or just any good acorn squash recipe? We had some up in Bird in Hand that was split and roasted with brown sugar and butter. 
 
 
Something's come and something's go but when it goes down the hatch it seems to stay and you just had to rub it in how good it taste. Have a good there Bear. Do you have a recipe for some acorn squash done in the smoker or just any good acorn squash recipe? We had some up in Bird in Hand that was split and roasted with brown sugar and butter. 
I don't have any recipe for it, other than to say they split them, and like you said they add Brown Sugar & Butter, and sometimes Sausage & Nutmeg.

That's a crazy area down there---Bird-in-Hand, Intercourse, Blue Ball, but a lot of good food in that neck of the PA Woods!!

Bear
 
 
Something's come and something's go but when it goes down the hatch it seems to stay and you just had to rub it in how good it taste. Have a good there Bear. Do you have a recipe for some acorn squash done in the smoker or just any good acorn squash recipe? We had some up in Bird in Hand that was split and roasted with brown sugar and butter. 
Here's an old Thread that has a bit of Acorn Squash included in it:

http://www.smokingmeatforums.com/t/87429/smoked-acorn-squash

Bear
 
 
Thanks Bear sorry so late on a reply.  What's the Bear up to today north  wind and and I don't smell any blue smoke!
Being lazy this weekend. Just watched Penn State handle Indiana.

Sorry about the Boring no-smoke aroma.

Bear
 
Me too   Watched Texas beat Oklahoma  and Texas Tech run all over Iowa

Gary
 
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