first Prime Rib with Q VIEW!!!!

Discussion in 'Beef' started by oonighttrain, Dec 16, 2007.

  1. oonighttrain

    oonighttrain Smoke Blower

    after much reading and getting some great advise from the prime rib king:
    utramag.. i just put my prime rib on a 275 degree smoker for what i assume ill be about 5 hours. i have a mixture of chips in there, apple, hickory and sugar maple.. here is the q view, i will add more pics as she cooks... [​IMG]

    wish me luck!!!
  2. good luck looks good so far
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Oh ya, can't wait for dinner!![​IMG]
  4. bossman

    bossman Smoke Blower

    Looks great! we just ordered our prime rib to be picked up on the 18 to start dry aging. (20lb prime!) Cant wait for Christmas!!
  5. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    Oh man that looks delicious. Keep the pics coming.[​IMG]
  6. oonighttrain

    oonighttrain Smoke Blower

    its an hour into the smoke..

    also, forgot im smoking some dutches beans without the jalapenos..
    and.. i wasnt paying attention to the recipe and forgot to sautee the onions and peppers..
  7. oonighttrain

    oonighttrain Smoke Blower

    i fi like it med rare, should i tent it at 125?????[​IMG]
  8. walking dude

    walking dude Smoking Guru SMF Premier Member should have them beans UNDER the prime rib.....let them juices fall into the beans.........will give it a GREAT flavor
  9. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    That is a great looking chunk of meat, can't wait for pics of when you slice it !!!
  10. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Looking good.....
    Man your killing me.... I want to smoke something...... But not happening in this weather.
  11. flash

    flash Smoking Guru OTBS Member

    Wow. Looks great, but those beans with all those pepper is gonna lite you UP!! I found they were to spicy with one jalapeno [​IMG]
    And I like hot stuff. 5 hours?? I wouldn't think it would take that long for 125 to 130 internal, but that is a big hunk of meat.
  12. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Looks great! [​IMG]

    Like WD said, I'd put the beans under the meat... it really adds alot of flavor to savor!
  13. oonighttrain

    oonighttrain Smoke Blower

    no jalapenos in the beans.. cant handle hot stuff.. actually, i can, stomach cant... [​IMG]

    my digital themometer says 111 right now and my older than dirt meat thermometer says 125... which should i believe??? [​IMG]
  14. goat

    goat Smoking Fanatic OTBS Member

    oonighttrain, believe the thermometer that you calibrated. I know I am a little late with this, but a rib roast is a thick cut of beef. IMHO a thick cut of beef requires a heavy amount of seasoning and in big pieces, ie., cracked pepper, granulated garlic, kosher salt. Looks like you have a good smoke going, but these are my suggestions for next time.
  15. oonighttrain

    oonighttrain Smoke Blower

    calibrated????? [​IMG]

    i havent calibrated anything.....

    my buddy is on his way with another analog meat t meter.. ill see what it says and make an educated guess...

    ill post more pics soon..... [​IMG]
  16. walking dude

    walking dude Smoking Guru SMF Premier Member

    take your digital in the house......boil some water........stick the probe in it, and see what it should say 212........if its off a degree or three, you know about what its reading in the meat..........if its off need another thermo to check
  17. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Lookin good so far!!!!!!!!!
  18. oonighttrain

    oonighttrain Smoke Blower

    here she is when all is said and done... was pretty tastey!!

    thanks for all the help!! [​IMG]
  19. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    About time!!!, now i can go to sleep.........Thank's![​IMG]
  20. walking dude

    walking dude Smoking Guru SMF Premier Member

    nice dude.........GOOD job............

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