First Prime Rib on MES 40

Discussion in 'Roll Call' started by andrewh, Jun 30, 2015.

  1. andrewh

    andrewh Newbie

    First time posting and first time smoking a Prime Rib!

    A big thanks for the tips from the great community, especially @Bearcarver! The Prime Rib was a huge success! So everyone deserves a pat on the back!


    15lb Rib Roast

    MES 40 Gen 1

    AMNPS with Hickory Pellots

    Rubbed half with just Salt and Pepper

    Other half with Jeff's Texas Style rub recipe

    Smoked 5 hours at 220

    Then put the thermometer in for the remaining 2 hours until meat hit 130 degrees.

    Pulled, rested and slice.

    Enjoy the view...

    gary s, tropics and bearcarver like this.
  2. Nice   Great Looking PR   [​IMG]

    Last edited: Jun 30, 2015
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    That Looks Beautiful Andrew!!![​IMG]

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

    It Just Doesn't Get Better Than That !!![​IMG]

    Nice Job![​IMG]

  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good to me.


  5. bearcarver

    bearcarver Smoking Guru OTBS Member


    Do you know you posted this thread twice?

  6. andrewh

    andrewh Newbie

    Yeah I meant to post it in "Beef" and not "Roll Call"

    I didn't know how to delete it from Roll Call so i just added to Beef also.

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    No big deal---Just letting you know. 

    You can't delete a Thread. All you can do is delete the contents.

    Only a Mod or Admin can delete a thread, or move one.

  8. mummel

    mummel Master of the Pit

    Very nice.  Does prime rib had any bone in it?  What cut is it?  I really want to try one of these buy want to make sure I know WTF Im doing before torching a $100 piece of meat LOL!!!
  9. Glad you posted this. I have a MES 40" with the AMNSP and wasn't sure about doing one of these. Did you smoke the whole time?

    Smell Smoke
  10. andrewh

    andrewh Newbie

    The prime rib did not have a bone in it. And i honestly don't know the cut, I purchased it from a buddy who owns a local restaurant where he can buy cases of Ribeyes. I think it was only $7.00 lb.
  11. andrewh

    andrewh Newbie

    Yes the meat was in the smoker the whole time. I love my MES 40 and AMNPS- best combo available.

    But I got all my info from @Bearcarver  - PRIME RIB (New Best Ever!!!)  - and since you have the MES 40 & AMNPS he is a must follow because he also cooks with the MES 40 and has  "Bear's Step by Steps" for all sorts of meat.
  12. Thanks, Bear sent me that same link about 10 minutes ago.

    Smell Smoke
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Prime Rib is what we usually call "Standing Rib Roast". I normally buy "Choice", because "Prime" is too expensive.

    It normally has the Rib Bones attached, but I cut them off when I buy them & save them all for a couple of batches of Meaty Smoked Beef "Dino" Ribs. (My favorite Ribs)

    Ribeye Steaks are cut from the same roast, but we make them one slice at a time.

  14. mummel

    mummel Master of the Pit

    So a single prime rib steak with the bone on it is called a rib eye?
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't want to Hijack Andrew's thread, but yes.

    There are other names:

    Around here a Ribeye without the bone is often called a "Delmonico".

    A 2" Thick or more Ribeye with the bone is often called a "Cowboy" Steak.

    They seem to invent new names all the time.

    My favorite is still the Prime Rib, like Andrew made here!!![​IMG]


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