New Years Eve Prime Rib Smoke

Discussion in 'Beef' started by jimalbert, Dec 30, 2011.

  1. jimalbert

    jimalbert Meat Mopper

    OK... So i followed Bearcarver's instructions with a little help from pop.  I am going to smoke at 11:00 AM tomorrow morning for a 7:00 dinner.  I have (2) 7 1/2 pound standing rib roasts and 1 5 pound standing rib roast.  The two 7 1/2 pound roasts I will put in at 11:00 AM and the 5 pound roast I will put in at 1:30PM or so.  I have pics here of the prep.  Thick W sauce, onion powder, garlic powder, kosher salt, and CBP.  Here goes, I will keep everything updated as the day goes on.

    Rib Roasts Before Rubbing

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    Rib Roast before rubbing from another angle.

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    Rib Roast #1 view after Thick W, Onion Powder, Garlic Powder, CBP, and Kosher Salt

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    View # 2 with rub on ( and my son)

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    Just so you know... My Mrs. Albert had a shit fit because I took a pic with the background containing crap she was cleaning up... so just so all you guys know.. were not a bunch of slobs.... I will take more pics of the meat as its cooking and my son the pirate (for the day at least) tomorrow.

    Thanks for the help everyone,

    Jim
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    looks like a great start, we know were not slobs just very very busy with kids (they take alot of time) im with ya pal & mrs can't wait for more views
     
  3. smokinal

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

    Looks great so far Jim!
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Looks great form here to. Now it sure looks like you have the place to be for sure later on today.
     
  5. jimalbert

    jimalbert Meat Mopper

    UPDATE....  More Pics.

    AMNPS loaded and ready to roll.  How do you like the freakin finish on that 6 month old charbroil dual fuel infrared grill??? Im SSOOOOOOOo PIS***.

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    AMNPS all lit up.

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    AMNPS Blown Out Smokin Away.

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    AMNPS on bottom rails aside of wood chip box, with wood chip drawer pulled 1/2" out and the chip loader pulled out about an inch.

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    More pics and progress reports to come!

    Jim
     
  6. smokinal

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

    Looking good!
     
  7. dewetha

    dewetha Smoking Fanatic

    looking like progress! 

    never mind the clutter. this isn't a better homes and garden forum. My wife likes my cooking but freaks out at the mess i make while doing it! my golden rule clean dishes and no roaches after that your showing off! [​IMG]
     
  8. jimalbert

    jimalbert Meat Mopper

    Now I have a problem... And it doesnt make any sense.  This prime rib is done already!  I had the smoIker at 225 since 11:00 or so.... Its 139 in the center.. And yes I checked with multiple probes.  What the he&& am I going to do now???? Dinner isnt until 7.  And I didnt even put the piece that I wanted to be medium rare in yet.  If anyone has any suggestions, please let me know.

    Jim
     
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Wrap it in foil and then in a few towels then to the cooler...

    No problem.

    What ya using to check those temps??

      Craig
     
  10. Dude, I cant wait to see these all sliced up. it's gonna be goood! :32:


    Steve
     
  11. sprky

    sprky Master of the Pit OTBS Member

    Q-view [​IMG]  nice job. Tell the Mrs. don't worry bought a little mess/ clutter my house looks that way all the time. No way with kids you can have a spotless house.  As  others have said this isn't better homes and garden with the staged sets. A cluttered home is a lived in home in my opinion, heck I got a big ol box of fireworks sitting in my dinning room, that ends up in pics all the time.

    Happy New Year

    [​IMG]
     
  12. jimalbert

    jimalbert Meat Mopper

    UPDATE:  I pulled the temp in the smoker down to 130 and the IT of the meat is staying a constant 144* right now.  So I am going to keep them at 144, or jack the heat up a bit near the end because those were for the people who wanted it medium well/well anyway... the five pounder is for myself and the others who like it medium rare/rare, so that one I am just going to do in the oven I think.  I just cant believe those things got done in 3  hours, it doesnt make sense... I did put them in at room temp, but it still seems way to quick... I used 2 different remote therms, a maverick, and another analog to check the temps and they were all within 2 degrees of each other. 
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    im with craig  X2
     
  14. smokinal

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

    Why are you doing the one for yourself in the oven?
     
  15. jimalbert

    jimalbert Meat Mopper

    just because with the 2 maintaining temp in the smoker, I cant exactly jack the heat up to 225 again.  Theres going to be plenty either way, I will just grab some of both.... The IT is 144 and is pretty much holding there.... which isn't well done but close.  I just somehow screwed this up and I have people coming so I am not going to take the chance with the meat.
     
  16. smokinal

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

    Good luck buddy!
     
  17. africanmeat

    africanmeat Master of the Pit OTBS Member

    How did it go ?
     

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