17 lbs. Boneless Prime Rib w/ qView!

Discussion in 'Beef' started by joopster, Dec 23, 2014.

  1. joopster

    joopster Smoking Fanatic

    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!


     
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

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

    joopster Smoking Fanatic

    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!
     
  4. joopster

    joopster Smoking Fanatic

    All I want for Christmas is some hippopotamusses'ssss.
     
  5. How long do you think it will take ya to get to that temp
     
  6. ak1

    ak1 Master of the Pit OTBS Member

    It says ribeye. Where's the prime rib?
     
  7. joopster

    joopster Smoking Fanatic

    Then call it a ribeye roast.
     
    Last edited: Dec 23, 2014
  8. ak1

    ak1 Master of the Pit OTBS Member

    OK, since that is what it is.
     
  9. joopster

    joopster Smoking Fanatic

    4-5 hours.
     
  10. ak1

    ak1 Master of the Pit OTBS Member

    You may be surprised that it will get there quicker than you think.
     
  11. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Nice.  Decided to go with a small one huh ? [​IMG][​IMG]
    Actually, it's both. 
     
  12. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

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

    joopster Smoking Fanatic

    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.
     
  14. joopster

    joopster Smoking Fanatic

    Rub down with olive oil and coat in SPOG - cherry and lump charcoal in my POW smoker.
     
  15. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Yummy.   Chamber temp ?  Finished IT ?  Reverse sear ?   Details man, details   [​IMG]
     
  16. bamafan

    bamafan Smoking Fanatic OTBS Member

    Looking forward to this one.
     
  17. Nice Piece of Meat, we'll be watching

    Gary
     
  18. joopster

    joopster Smoking Fanatic

    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.



     
  19. joopster

    joopster Smoking Fanatic


    Cheese and butter done smoking.  Will rest overnight then into the vac pack.
     
  20. Looks Great     Samples !!!!

    Gary
     

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