Prime Rib (Best ever)

Discussion in 'Beef' started by bearcarver, Oct 8, 2010.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    I have been eating "Prime Rib" at every restaurant I could find, all of my life, and I have never tasted one this good.
    That might sound like bragging, but it is entirely TRUE!
    Five pound "Choice" standing rib roast for $5.95 per pound on sale.
    I finally couldn't take it any longer. I saw too many Prime Rib smokes on this forum.
    This one was actually "Choice", but please excuse me for calling it "Prime Rib" (Habit).
    Prime Rib has always been my favorite meal.
    This one was by far the best Prime Rib I have ever eaten!

    From My Notes:
    Day #1:
    Coat with Worcestershire Sauce (Thick).
    Rub with a mixture of CBP, Sea Salt, Garlic Powder, and Onion Powder.
    Double wrap in plastic wrap.
    Put in fridge over night at 37˚/38˚.

    Day #2:
    10:30--Pre-heat MES to 260˚. Put boiled water in water pan, small drip pan on third shelf, and load A-MAZE-N-SMOKER with Cherry Dust.
    11:30--Put roast on second shelf, and light AMNS, and put that in. Reset heat to 230˚.
    1:00---Sterilize meat probe, & insert into center of roast. Temp at this point was 75˚.
    2:00---Roast internal temp--101˚.
    2:30---Roast IT--118˚.
    3:00---Roast IT--130˚.
    3:30---Roast IT--137˚.

    Want to eat at 5:00 PM.

    Remove Roast, double foil, and put back in smoker. Remove AMNS.
    Cut heat setting back to 140, open door until temp in smoker is at about 160˚.
    4:45---Remove Roast. Let it rest, take pics, and slice for Supper & left-overs.
    Coasted from 137˚ to 142˚---Just the way I like it!
    My thanks to Pineywoods for info I got from his Prime Rib smoke, and to bbally for some tips I got from him.




    Bear

    Simple rub of CBP, Sea Salt, Garlic Powder, and Onion Powder:[​IMG]

    Five pounder:
    [​IMG]

    Scored thin fat cap:
    [​IMG]

    All rubbed for night's rest:
    [​IMG]

    Wrap to hold in the goodness:
    [​IMG]

    Ready for the smoker:
    [​IMG]

    Fresh out of smoker & foil:
    [​IMG]

    Slurp:
    [​IMG]

    Thursday's Supper:
    [​IMG]

    Thanks for looking,

    Bear
     
    Last edited: Oct 12, 2017
    meateater, mballi3011 and johnbphotos like this.
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Yummie!! That looks fantastic. The Woman sez I need to make one just like it.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    It was easy.

    I did that stuff at the end because it got done a little early.

    I wanted it to be ready at the same time as Mrs. Bear's Veggies.

    My actual plan was for it to get done between 15 minutes & one half hour early, so I could just tent it until 5 PM.

    It worked out perfectly the way I held it over. It stayed hot & moist, and didn't go up or down in temp.

    Thanks,

    Bear
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    What the heck is going on here? I chatted with you 3 times today and no invitation to dinner?  Man that looks good. Nice job my friend
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Scar,

    You are always welcome at my table.

    I'll leave the front porch light on,

    Bear
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Gotta LOVE the Prime Rib !!!     That looks very juicy, just the way i like mine, nice and pink   [​IMG]
     
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Oh my! You've got me wanting to start looking for a sale again! Aah, but if all else fails, Christmas is not far away and the big sales wind-up then.

    That looks just the way a beef rib should look, Bear...perfect.

    Eric
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    You smoked that one perfect. Now I'm hungry for that. [​IMG]
     
  9. yrrndsmoker

    yrrndsmoker Smoke Blower

    That looks amazing!!!  Was that a bone in rib roast and just removed the bones after cooking?  That is cooked to perfection, nice job!
     
  10. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I would have drove up from Maryland for a slice of that, Well Done
     
  11. tyotrain

    tyotrain Master of the Pit

    great job bear looks real good[​IMG]
     
  12. bcfishman

    bcfishman Meat Mopper SMF Premier Member

    Looks great.

    I know everyone has their preferences... I'm picturing a sear on a cast iron pan for about 30 seconds on each side. Just enough to crisp the outside of the meat.

    Mmmmm....

    Beats the  Smoked Chicken Quesadillas I had for dinner. Which were awesome.
     
  13. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    Wow, just WOW. That looks awesome. Great job Bear.
     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Man oh Man there Bear thats one fine looking prime rib. I has me wanting to take the last one out of the freezer too. I would have gone for the big one on top there Bear....... I'm the fat kid
     
  15. bmudd14474

    bmudd14474 Guest

    Bear that looks great
     
  16. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    all right,  i havent tried one of those yet but it is the bosses favorite    i beleive you have nugged me over the edge to try it!

    that looks very tasty
     
  17. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    That is by far the sexiest piece of meat I wanna look at!

    Looks Great, My Friend!

    Todd
     
  18. chefrob

    chefrob Master of the Pit OTBS Member

    az
    surprised it was still so pink above 140...........great looking hunka hunka meat!
     
  19. nwdave

    nwdave Master of the Pit SMF Premier Member

    Ah, the project list get's longer and longer.  I think I can squeeze this one in around Thanksgiving.  Thanks for showing how easy these are.  You da man.
     
  20. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Killer..........
     

Share This Page