First Prime Rib

Discussion in 'Beef' started by z-man, Nov 25, 2014.

  1. z-man

    z-man Fire Starter


    Fresh from the Butcher 4.5 lbs.


    All Seasoned up with CBP, Salt, garlic powder and onion powder


    About 2 hours in with my 14.5" WSM 


    3 hours 15 min later it was time to eat


    All in all not a bad attempt for my first Prime Rib try on a new smoker.  Usually I use and Brinkman Trailmaster but I  got a hell of a deal on this Weber ($50- see my post about it).  The only thing I need to change is take it off a little sooner as it continued to cook after I tented I and got more medium than medium rare but it was still pretty tasty. 
     
  2. smokeymoake

    smokeymoake Meat Mopper

    It looks awesome to me! I've got a Tenderloin on my Trailmaster right now!
     
  3. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Great job on your first attempt.   A loin of that mass will definitely cook up unless you actively take measures to prevent it like flash cooling.   How much it will carryover depends on the temp that you were cooking at.     The higher the chamber temp, the greater the carryover.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking steak! Nice smoke!
     
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks great!! I did one last night for my wife's birthday. Pulled it at 110 and it cruised right on up to 126. Carryover is a part of the cooking process and really should be talked about more. It's burned me on more than one occasion, especially with pork loins. Had one recently that cruised from 132 to 168!! I was shooting for 145. Ugh.
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

    Well, no matter what....it looks great in that pic.....I'll hit a 12 ounce slab, please.....Willie
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  8. z-man

    z-man Fire Starter

    That was a nice Sam Adams in the coozie    It played well
     

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