Prime Rib (Best ever)

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

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Rap!

    I owed you at least one Eric !

    Thanks Meat,

    This was done on electric, so your stupid neighbors didn't hurt you too much.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You,

    Yes I sliced the bones off after cooking. I'll be gnawing on them later today, after a brief "flip-flop" on my new Weber Grill.

    Thanks RdKnB,

    It probably would have still been hot. Not that far from MD. I used to drive down there to get tower supplies (Tessco).

    Also used to work in MD for Best Homes (when I was a kid).

    Thank You Much
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Rob,

    I was worried it would lose it's "Pink", holding it like I did, but it sure didn't.

    When I foiled it, it was 137˚ on my Maverick probe (which is perfect).

    Then when I unfoiled it, it was 142˚ in the center with my "Thermopen" (also perfect).

    I pushed it in a little farther, it read 143˚---Pulled back a bit, it read 143˚. Split the difference---142˚.

    So it must have been exactly 142˚ in the center. My worries about holding it for an hour & a half were unfounded.

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Wayside, Dave, Todd, Rick, Brian, Mark, Hhook, and FishMan.

    I appreciate the real nice comments,

  5. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    Two prime rib smokes under my belt (well, some of it's over my belt) and they too were the best I've ever tasted!  the only thing that was even a hint better was when I took a left over piece and slapped it on a blistering hot grill just long enough for it to collect some grill marks and warm a wee bit in the middle...Ohhh...[​IMG]
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Mr Mac, You're a man who knows how to do it!

    Here's the after effects:

    My wife doesn't like smoked meat as much as we do, so she had her piece Thursday night Supper---and that's it for her.

    I have been losing weight, so I've been eating smaller portions.

    When I sliced this bad boy up, which was only 5 pounds to begin with, I cut two pieces almost 1" for each of us.

    Then I cut the rest up in about 1/2" slices.

    Last night I had a 1/2" slice with the left over veggies.

    Tonight I'll have another slice, plus the meat off the bones.

    Tomorrow night I'll probably finish it all up (1 1/2 slices, because my kid stopped in to sample a bit last night).

    All of these leftovers will be flipped around on my grill just long enough to get them warmed up in the inside, and bubbling a bit on the outside (I don't like cold fat).

    Not bad~~~~~~~~5 Prime Rib Dinners for $30 !~~~~~~~~

  7. pandemonium

    pandemonium Master of the Pit

    That looks amazing Bear, just perfect mmm
  8. bbally

    bbally Master of the Pit OTBS Member

    looks like an excellent result!
  9. deannc

    deannc Master of the Pit

    Bear - you keep on leading and I'll follow you down this smoky road!  That looks absolutely delicious!  Not sure how I missed this post until now, but man, that does look soooo good!  
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Pande!

    Thanks Bob,

    And thanks again for the tips!


    Thanks Dean--Your posts are great too!
  11. coacher72

    coacher72 Smoking Fanatic

    Wow! that is one good looking piece of meat. We always have rib roast for Christmas. This year it will go into the smoker. Thanks. By the way approx. how long did it take to get to your internal temp. you wanted?
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    That was in the first part, above the pics:

    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˚.  

    So that was 4 hours (11:30 to 3:30) to get to 137˚

    I suppose if I wasn't having to hold it as long as I did, another 1/2 hour out of the smoker, but covered, would have brought it to about 142˚ too.

  13. rbranstner

    rbranstner Smoking Guru OTBS Member

    Bear that looks SOOOO AWESOME! Prime Rib is one thing I have yet to smoke as well and I love it so much I don't know why I don't. Might have to have some people over for dinner some night and make one. Thanks for the Qview. 
  14. bearcarver

    bearcarver Smoking Guru OTBS Member


    Glad I could pay you back for some of the stuff I got from you!

    Try it---You'll absolutely love it!

  15. werdwolf

    werdwolf Master of the Pit OTBS Member

    I can't say anything else than what's already above.

  16. Wow that looks amazing.  So I can't find a straight answer, should you score the fat cap on everything?  Or does it just depend on what cut you're smoking?
  17. bamaboy

    bamaboy Meat Mopper SMF Premier Member

    You guys are killing me here,I don't know why i get on this site hungry every nite.I'm gonna be weigh 500 lbs.very very nice job.
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You werdwolf !

    Thanks PB,

    I score fat that I don't want to remove (except on Bacon), so the seasonings and the smoke can get through to the meat

    LOL---It's an addiction!
  19. ak1

    ak1 Master of the Pit OTBS Member

    Fantastic looking prime rib Bear[​IMG]
  20. If it was "choice" when it started, its "PRIME" now.  Awesome looking meat!

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