Operation Prime Rib

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

  1. sqwib

    sqwib Smoking Guru OTBS Member

    If it were me, I would salt cure the outside for about an hour, rinse, then lightly sprinkle with salt and fresh cracked pepper.
     
  2. dale5351

    dale5351 Smoking Fanatic

    The best prime rib I've had was at a restaurant near Princeton, NJ (Goodtime Charlies).  I am pretty sure that they had soy sauce in the rub.

    I've coated PR with soy and spices mix and slow cooked in the oven -- liked the result. 

    So, I give you a vote for Montreal Steak and soy sauce -- but not too heavy handed on either.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Ate there long time ago when I was stationed at Ft Monmouth. I think it was in Kingston, near Princeton. I think I just had a burger. LOL---I was only making about $130 per month at that time.

    Bear

    I would just go with CBP, Garlic Powder, and Onion Powder. Add salt as you eat it, if needed.
     
  4. dale5351

    dale5351 Smoking Fanatic

    Yes,  It was in Kingston, NJ.  Remarkable thing about it is how long it has been a good restaurant.  I was first there in 1971, many times since.  Last time in 2000+ and it was still as good.
     
  5. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    WOW !!! [​IMG]

    You bought a COW last year, is it really cow meat or are you mistakenly calling a steer a cow?

    Anyway, I vote for Montreal Steak, and............, Roquefort sauce, we love it.

    Enjoy your smoke,

    Gene
     
  6. ozzieb

    ozzieb Fire Starter

    No , not Elk .     A steer.  LOL   Well just got home , long day.   I'll post a pic of the rub downnn!   And let evreyone know what it is. [​IMG]
     
  7. ozzieb

    ozzieb Fire Starter

    Ok , Here it is ,  Olive oil, salt , garlic , pepper, and SPADE L.   Let me know if anyone had tryed Spade L before,  Im letting it sit the the fridge over night , and tomar.   and i will fire up the smoker . Let me know what Wood. [​IMG][​IMG][​IMG][​IMG]
     
  8. ozzieb

    ozzieb Fire Starter

    Hey , and Thanks to all on the Forum,  Evreyone is great.   
     
  9. meat magician

    meat magician Smoke Blower

    O.K. I'm late for my $.02  to matter...but..what I like to do is make up 5-6 cups of Au Jus and let it cool in the fridge for a few hours. Next I take my rib roast and stick it in a food grade bucket (not a big bucket, but large enough to hold a standard size rib roast) with the Au Jus and let it marinate for at least 12 hours but preferably 24 turning it a few times. After it has had time to sit I let it drain for a bit and then pat the outside dry. Get yourself some fresh Thyme, Parsley and Roesmary and chop it up and mix it well, add garlic and onion powder along with coarse ground black pepper to the mix and rub the roast real good with the mix, let it sit a bit and then rub her down again. How much seasoning you like depends on your taste of course but thats what I do. I then like to smoke it with cherry wood for at least an hour but no more than 2. To finish I bring the temp up too 300-325 and cook till 140-145* internal temp then pull and allow to rest till temp rises another 5* This gives the end cuts a nice medium-well (some pink) temp fo the wife and medium (pink with a lil' red) in the center cuts fo me.
     
  10. meat magician

    meat magician Smoke Blower

    Looks good Ozzie hope it comes out great!
     
  11. ozzieb

    ozzieb Fire Starter

    [​IMG]                             [​IMG][​IMG]I Got     it in.    1:20 p.m.    here is the picts of the Prime, and smoke set up.  im using Hick , Mes  for the wood,  I know, I know  Cherry was the most replies , But my wife did the VETO[​IMG]
     
  12. Looks good so far I cant wait to try one of those too.I've only done them in the oven. Do you like horseradish with it? Have you ever made your own. Its super easy and tastes 100 Times beter than anything you can buy. I got a recipe if you want ( not with me tonight Out of town) Or just look around. You can buy the root at the markets, and trust me you will love it.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Ozzie !

    Ozzie !

    Ozzie !

    What happened !?!?
     
  14. ozzieb

    ozzieb Fire Starter

    Lol. !!!!!! My battery died right after I took the final pictures. It was late. I am posting pictures. In a few hours. It turned out fantastic. I think. But you guys have the final say.
     
  15. ozzieb

    ozzieb Fire Starter

    Here it is.   and let me know what you think,  this being the first one , and evreything.   I cooked it in, 220 for about 3 hours, and for the last 45 min at , 350.   turned it once.  After it reached my desired temp- 145 . I pulled and foiled.  and wraped in a towel, and put in a ice chest.  for about a hour and 20 min.    Then sliced it.  Right when i sliced it, i went to take pictures and my battery in my camra, was dead[​IMG].  so i got the charger , and charged it for like 30 seconds.  and ran and took the picts.     Thanks Oz[​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]
     
  16. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks great [​IMG]my family likes them more on the rare side but thats a matter of personal tastes. How did it taste and how did your family like it?
     
  17. ozzieb

    ozzieb Fire Starter

    Yes i love horseradish.  I got some at the store just for me, because no one else likes it, here.   There missing out!!   I would like to have it , if you have time.    Thanks Oz
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks awful good to me Oz ![​IMG]

    Come to think of it, I never did see an ugly Prime Rib!

    It tasted "fantastic" ! That's what matters.

    Thanks for showing,

    Bear
     
  19. ozzieb

    ozzieb Fire Starter

    They liked it.  My wife likes evreything med-rare,  and the kids didnt complain a bit.  they grabed those ribs , before i could finish even slicing.  next time I will pull it sooner.  like 135.  and see how that goes.  it was still pink,  but almost to done. 
     
  20. ozzieb

    ozzieb Fire Starter

     

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