Prime Rib for 5 (Double Birthday Dinner)

[azbohunter]

Have not tried a prime rib Bear but after looking at those pictures, it will be on my to do list really soon! Mouth watering......

I have to add some photos from where my smoker sets, it's all roof tops, nothing like those beautiful shots you have. You sir, have and awesome looking place there Bear!

Dick

 

[maple sticks]

Hi Bear, Looks real good. I have a question. As I have never done a prime rib I don't know the amount of juice you get. Is the cooling rack to give a little structure to the aluminum pan or does it keep the meat out of the juice?

 

[Bearcarver]

 
Hi Bear, Looks real good. I have a question. As I have never done a prime rib I don't know the amount of juice you get. Is the cooling rack to give a little structure to the aluminum pan or does it keep the meat out of the juice?

Great Question!!

Not much juice drips from my Prime Ribs at the temps & time I use, but the cooling rack allows the smoke to get to the underside of the meat.

However I use it with Pork Butts, and add juice to the pan at 165*, and it allows smoke to get under the Butt, and it keeps the Butt from sitting directly in the juice.

Bear

 

[Bearcarver]

 
If that meal looked any better there would be a commandment against it. I may have to print the qview off and frame it!

Disco

LOL---Thanks Disco!!

And Thanks for the Point !!

Bear

 
Fantastic looking PR again. Just ate and looking at those pictures makes me hungry all over again.  Pictures are beautiful, we haven't started turning yet.

I agree with Disco That picture should headline SMF

Good job my friend

Gary

                          

Thanks Gary!!

And Thanks for the Point too!!

Bear

Looks great Bear!

Thank You b-one!

I Appreciate it !!

Bear

 

[crazymoon]

Bear, that looks superb !!!!!!!!!

 

[Bearcarver]

Looks great Bear, but how'd you get away without any of the misses' mini veggie quiche on your plate??? That'd be grounds for no desert in my house!

Thanks Case!!

I got to eat one last night----Pretty good----I think I'll eat the last one tonight.

Bear

 
Grrrr..... software glitch!!!

Anyway, what I was going to say was, I didn't know that Ms.Bear was a twin. AND I just can't imagine a three day wait in labor between the two girls........ ZOMG!

I am giving you points for your Mother-in-Law.

She was a Very Nice MIL, but actually she had to wait 1 year & 3 days for the second twin!! 

Bear

 

[Bearcarver]

As always everything from the food to the real estate looks awesome!!!!

Thank You Much!!

Bear

 
Nice job Bear! You are truly the master.

Thanks Java!!

Bear

 

[Bearcarver]

 
Have not tried a prime rib Bear but after looking at those pictures, it will be on my to do list really soon! Mouth watering......

I have to add some photos from where my smoker sets, it's all roof tops, nothing like those beautiful shots you have. You sir, have and awesome looking place there Bear!

Dick

Thanks A lot, Dick!!!

This one below is probably the best one to follow:

Smoked Prime Rib (My Best Ever)    

Bear

 
Bear, that looks superb !!!!!!!!!

Thank You!

Bear

 

[driedstick]

Dang it Bear that looks great, Nice post I will have to try one once the kids leave the house or I wouldn't even get a slice. LOL - Same with the spuds excellent job!!

A full smoker is a happy smoker

DS

 

[Bearcarver]

 
Dang it Bear that looks great, Nice post I will have to try one once the kids leave the house or I wouldn't even get a slice. LOL - Same with the spuds excellent job!!

A full smoker is a happy smoker

DS

Thank You DS !!!

Nothing I've ever eaten beats one of these Slow Smoked Prime Ribs!! You'd love it !!

Bear

 

[robbq]

Awesome Bear.

Like I have stated before, you have inspired me to do some prime.

What about the Au Jus? did you save drippings and go forth with some?

Looks fantastic !  I see the food grates most people have as well. Are they a special grate for BBQ or can one find in any home cooking store. Thanks for the process breakdown, it helps to anticipate my planning for a Prime smoke.

RobbQ

 

[stickyfingers]

Heck ya! Let's eat!!  Looks Great!

 

[smokeymoake]

Damn I'm going to try that next! looks awesome.

 

[Bearcarver]

 
Awesome Bear.

Like I have stated before, you have inspired me to do some prime.

What about the Au Jus? did you save drippings and go forth with some?

Looks fantastic !  I see the food grates most people have as well. Are they a special grate for BBQ or can one find in any home cooking store. Thanks for the process breakdown, it helps to anticipate my planning for a Prime smoke.

RobbQ

Thank You Robb!!

The Smoker Temp I use doesn't get many drips from a Prime Rib. All the Au Jus is still in the slices when they hit your plate. So no extra juice is needed.

If you mean the rack under the Prime Rib, inside the pan, that is just a common cooling rack. You can find them at restaurant supply stores & on the internet real easy. They are cheap, and my Dishwasher says they are much easier to clean than my larger MES racks.

Bear

 
Heck ya! Let's eat!!  Looks Great!

Thank You SF !!!

Bear

 

[Bearcarver]

 
Damn I'm going to try that next! looks awesome.

Thank You!!

Go for it----There's nothing better!!

Bear

 

[kc5tpy]

Hello Bear.  GREAT looking meal and another fine thread.  I haven't seen the thick sauce over here.  Just for my U.S. friends I'll spell it as it sounds over here.  Wustersure ( think wuss - wussy ).  I couldn't say it before I got over here and heard it.  Now exactly how you get wustersure from worchestershire 

.  Just a little useless info.  Another fine job with the picts also.  Keep Smokin!

Danny

 

[Bearcarver]

 
Hello Bear.  GREAT looking meal and another fine thread.  I haven't seen the thick sauce over here.  Just for my U.S. friends I'll spell it as it sounds over here.  Wustersure ( think wuss - wussy ).  I couldn't say it before I got over here and heard it.  Now exactly how you get wustersure from worchestershire 

.  Just a little useless info.  Another fine job with the picts also.  Keep Smokin!

Danny

Thanks Danny!!

Actually there's no "h" after the "c" Worcestershire, but apparently they discontinued the "Thick", or just changed the name of the Thick to "Lea & Perrins Bold Steak Sauce".

Mrs Bear realized they weren't getting any more "Thick" at our store, so she found the last bottle at another store. That's why I still have some, but when I run out, I'll be getting the "Bold". Below is the one I'll be using on my Beef when I run out of my "Worcestershire "Thick".

Bear
[h1]BOLD Steak Sauce[/h1]

Lea & Perrins[emoji]174[/emoji] BOLD Steak Sauce delivers the same classic flavor of Lea & Perrins in a bolder, heartier sauce. Thick enough to use for topping and dipping,Lea & Perrins BOLD delivers our signature Worcestershire Sauce flavor to the juicy, perfectly cooked steak and burgers on your plate. Crafted with the same care and premium ingredients as the original, Lea & Perrins BOLD carries on the rich tradition of Lea & Perrins, the authentic, flavorful sauce that has been complementing meals since 1835.

 

[timberjet]

Looks great as always Bear!

 

[tjohnson]

I'm still waiting for my invite........!

Great job As Usual Bear!!

 

[gary s]

 
I'm still waiting for my invite........!

Great job As Usual Bear!!

I think all the members ought to get together and show up and surprise Bear one weekend when he is doing his prime rib

Gary