Operation Prime Rib

Discussion in 'Beef' started by ozzieb, Aug 8, 2010.

  1. ozzieb

    ozzieb Fire Starter

    Ok guys , i thought we could smoke this together. from start to finish ,   we will use the most votes to decide how it goes.  
     
    niloroth likes this.
  2. ozzieb

    ozzieb Fire Starter

    [​IMG]
     
  3. I vote we have something to vote about ! How about a Q View. Prime rib Huh ! Sounds good Whats it look like !
     
  4. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    my vote is for the chuck roast it looks awesome
     
  5. ozzieb

    ozzieb Fire Starter

    I tryed to post pictures , But the forum, said i am new ,  and they hold all the posts im making with pictures.  so i cant put a picture up
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Ozzie,

    Strange it would say you're new. You posted on June 21 & June 25---You aren't new!

    Ahem---no pics back then either.[​IMG]

    Bearcarver
     
  7. ozzieb

    ozzieb Fire Starter

    it says <<  since you are new your posts are being held for moderation, thanks.     I can post with words but as soon as i load up a picture, and press , submit,  that little box comes up with that.  
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmmm, must be a glitch---Somebody will be along, see it, and fix it. They're real good about that kind of thing here.

    Hang in there,

    Bear
     
  9. rw willy

    rw willy Smoking Fanatic OTBS Member

    You were going to start a beef roast after 4:30!  When were you going to eat?  Tomorrow

    Looking forward to your posts.
     
  10. ozzieb

    ozzieb Fire Starter

    Thanks,   and i just pulled it from the deep freezer.  so its thawing.  I wanted to give evreyone time to put there two cents in.   

    I will keep trying to post a pict.   thanks  Ozzie
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    If it's prime rib, I like to pull mine at 130* and let rest. But I like my prime rib medium rare! Just my .02
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    I too am a rare guy and pulling at this temp and foiling it either tent style or rolling it up for a while is crucial to letting the juices redistribute in the roast.  
     
     
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I see the Qview I also deleted the duplicates [​IMG]  The pictures should appear from now on for you without Moderator approval.

    I like to take prime rib to 135 personally
     
    Last edited: Aug 8, 2010
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    You are right, Scarbelly! If you pull at 130* and foil for atleast 30 min, the roast is tender, juicy, and has a nice color! Cant wait to see this one   [​IMG]
     
  15. ozzieb

    ozzieb Fire Starter

    Thanks Pineywoods[​IMG]     SO , its defrostin now ,  should we rub it, marinade it, in ject it?   whatever we need.  I'll go and get it , and post picts.  here it is , out of the paper.  Its from a cow we bought last year. [​IMG][​IMG]
     
  16. I did one for thanksgiving last year. (6 bone maybe, don't exactly remember the size.) We did a mustard coating, and then hit it with a rather simple rub of sugar, salt, garlic, thyme and rosemary. Let that sit in the fridge overnight, pulled it the next morning right before i went out to start the fire for the smoker.  We covered it in thick cut bacon, well, just because we could, put it in to smoke at a target smoker temp of about 240, and pulled it when it was at about 130. Let it stand for about an hour while we waited for the turkeys to be done, then sliced it and dug in.  I wish i could remember the amount of time it took, but i will tell you this, it was well worth it.  Especially the ribs from underneath, they were amazing. 

    Looking forward to seeing more about this smoke, and good luck.
     
  17. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I say go light on the spices and let the quality of the meat speak for itself. I usually coat with EVOO then apply salt, pepper, and garlic sometimes I add rosemary and sometimes I don't
     
  18. ozzieb

    ozzieb Fire Starter

    OK. In about 5 hours I'll. Rub it. Down. Anyone else want to vote on the rub? Also what wood?
     
  19. Wut a fun lil group project!  Thanks for sharing and posting pics along the way. [​IMG]   Unfortunately I got nuthin in the way of tips/ideas to share as I'm a newbie myself and have never cooked or smoked or done anything with a prime rib...cept for tear into it at my favorite local place on prime rib night!  They know when I walk in to make sure they got a rare piece for me!  [​IMG]    I'll keep checkin in lookin for more progress pics so keep em comin!  ...please
     
  20. Rub it with Montreal Steak.  Beef's best friend.
     

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