1st Prime Rib - exxxxxcellent!

Discussion in 'Beef' started by tootall87, Dec 31, 2014.

  1. tootall87

    tootall87 Newbie

    Had my 3rd Christmas last night and I picked up a 9# prime rib roast from local butcher. My mouth started watering the minute they brought out the whole side of beef and started going to town on it cutting off what I wanted.

    Seasoned up with Worcestershire sauce, salt and pepper the night before(courtesy of this forum). Put the roast on the smoker at 1230 with the au jus. Smoked with apple and pecan for just shy of 5 hours. Pulled it at an IT of 125. Reverse seared it on my gas grill for a few minutes to get a good char then rested for a little over an hour in the oven with no heat. IT was 133 at slicing.

    I will never roast a prime rib in an oven ever again. Hands down the best I've ever had.

    (I'm a new member. I have posted Q view but yall probably won't see it till I get approved. Cheers!)

    gary s, bearcarver and welshrarebit like this.
  2. red dog

    red dog Smoking Fanatic

    Outstanding looking PR you did there. And the plate looks great too. Nicely done!

  3. Man, you hit it out of the park !!!  Great job


  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Bang up job on the PR !!
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job, Too Tall !!![​IMG]

    Looks about exactly like I do all of my Prime Ribs, so I know how much you enjoyed it !!![​IMG]

    Mighty Tasty!!----------------[​IMG]

  6. tootall87

    tootall87 Newbie

    You get all the glory Bear. I searched for a week trying to figure out how to season it. Rosemary and garlic, salt crusted, garlic and onion pepper blah blah blah. Stumbled upon your recipe and the reviews. Thanks! Less it more with this cut of meat.
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL-----Just like recognizing my own offspring.

    Thanks Buddy----Nice Job!!

  8. Oh man, that looks awesome, my mouth is watering.
  9. tom 178

    tom 178 Meat Mopper


    That looks great!

    When I saw the brussel sprouts on the plate all I could think of was smoked brussel sprouts. I'll have to try that.
  10. tootall87

    tootall87 Newbie

    The BS were not smoked. Sauteed in bacon grease and olive oil to get a little browning then simmered in a Pinot Grigio for 20 minutes to soften up a bit. Still very good.

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