New Year's Day Prime Rib

Discussion in 'Beef' started by jerbear66, Jan 1, 2012.

  1. What started as a quiet dinner for my wife and I has now turned into dinner for seven at my mother in laws.  I have been practicing on briskets and tri tips for the summer and my goal all along since getting my smoker this past July was to do a Prime Rib  for the Holidays'.  I bought an eight pound rib roast from a local butcher that supplies grass fed organic beef at a reasonable price.  I followed most of the advice on the forum and added some of my own twists like putting fresh garlic cloves into the roast and covering the fat cap with dehydrated garlic chips and onion slices.  Simple rub of salt, pepper, garlic powder and some Northwoods Seasoning from Penzey's spices.  I seasoned it and plastic wrapped it yesterday around noon.  I put it in the smoker at around 10:30 this morning.  My plan is to take it off at 140 degrees and wrap it up, stuff it in a cooler and let it rest while I make the 25 minute drive to the mother in laws where the rest of the meal is being prepared.  Dinner is scheduled for around 5:30-6:00 but that will remain fluid as the rib is not coming off early to keep a dinner time.  I will leave you with a picture of the Rib rubbed down and wrapped for its nap at noon yesterday.  I will update this thread later tonight after I return from dinner.  Wish me luck.  My only concern has been a 40mph wind and dropping temperatures, but so far I have been able to maintain 200-225 degrees in my little smoker.[​IMG]
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a great start. Will be looking forward to the sliced PR shots!
     
  3. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    better keeep the MIL happy
     
  4. Good luck and have a great dinner. Cant wait to see the pics tonight.

    Steve
     
  5. sprky

    sprky Master of the Pit OTBS Member

    [​IMG][​IMG]  the results. looks good so far
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Me Too!, I'm so excited!...JJ
     
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    Better set up a wind break. I agree with letting them know that there will be a floating dinner time. I usually do that with my In-Laws when they come over. I  tell  them I think the meat will be  done around X  time but  it  will be  done when it's done so supper will be served around 5-6pm for example. It usually works out just fine. If I do need the meat done at a certain time I just make sure it's done a few hours ahead of time and leave it in foil in the cooler until it's time to eat. They are going to love the Prime Rib. You will be doing one every  year from now on can guarantee  it. At least that is what happened to me. Don't forget the rest of the Qview when its done.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    We do the same thing, we say dinner will be tonight sometime & always have plenty of appetizers! I just trickle them out a few at a time so they don't get full but always have something to nibble on.
     
  9. hoity toit

    hoity toit Master of the Pit SMF Premier Member

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