PRIME RIB (New Best Ever!!!)

Discussion in 'Beef' started by bearcarver, Aug 19, 2011.

  1. captscott

    captscott Newbie

    I will admit everything looks great.  A very fine piece of meat.  Just one thought.  You have such an awesome piece of meat and you put canned green beans on the plate with it.  Something not right about that. [​IMG]
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Well, I'm doing better. Up until about 10 years ago I ate Meat & Potatoes, and NO Veggies!!

    So yes, I'm not picky when it comes to Veggies.

    When other kids would be eating candy & chips, my Son ( starting when he was 5 yrs old) was eating canned green beans cold right out of the can.

  3. inno

    inno Fire Starter

    Need to bring this back to the top. I've now done two using this exact method and it is amaz-z-z-ing!! I've got one rubbed and wrapped right now for supper this evening. Gonna fire up the MES 30 probably around 11am or so.
  4. bearcarver

    bearcarver Smoking Guru OTBS Member


    I'm glad you like it.

    I loved Prime Rib since I had my first one in 1968.

    However I never dreamed they could be as good as these smoked Prime Ribs are.

    I only have one left in my freezer, but I have to smoke it soon, because the local sale ($4.99) is the week before Christmas.

  5. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Gotta love it Bear.  As always I love me some prime rib.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Shooter!!!

    Good to see ya!!

  7. Hey BearCarver, hope you are continuing to mend. I'm going for it this Thanksgiving. Can't find the thick Worcestershire sauce, but not a big deal. Can I marinate for loner than 24hrs, so I can prep the rib on Tuesday and not Wed? Also it is a 7.75lbder, I should focus on IT and not just the time factor right? Going to do Chef Jimmy J's AuJus, so will be on a rack. You don't put any liquid in your's at all according to the recipe. Traeger recommends it so I'm gonna just mix the 2 recipes and see how it comes out. Will post qvies for all to see. Wish me luck. Thanks for the inspiration!
  8. inno

    inno Fire Starter

    I also could not find the thick Worcestershire sauce so I have just used the regular thin stuff, and while I have nothing to compare it to, I think it turns out great. When I'm cooking any meat, I always go for IT because cooking times vary so much. I will ballpark the time just so I know about what time to put it on but usually end up being early or late due to IT. I did one this past weekend and it only took 3.5 hours and I had planned for 5. By supper time it was still warm enough that it didn't need reheating.
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You PB !!!

    I don't see a big problem marinating for more than 24 hours. 2 days should be OK.

    Yes go by IT, and if you want it pink all the way from bark to bark, don't go above 250*-260* smoker temp (I usually use 220* or 230*).

    I don't use liquid, because I don't want the flavor washed out on the bottom. If you do use liquid, you should put a wire cooling rack under the roast, in the pan (see pic below).


    Note the cooling rack keeping the Prime Rib from laying in the juice:

    Last edited: Nov 26, 2013
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    The only thing better about the Worcestershire "Thick" is it doesn't run down the sides of the roast as bad, when you apply it.

    Yours went a little faster than mine because you used 260*, instead of 220* smoker temp----No big deal, but for pink all the way across, I wouldn't go higher than 260*.  260* is fine, but I use 220* to get a little more smoke time.

  11. inno

    inno Fire Starter

    Actually I started the smoker at 260° and set it back to 230° when I put the meat in. Because it was such a cold, windy day I don't think it stayed up at 260 for too long, if it ever got there. 230° seemed to be holding quite well. I was shocked at how quickly it went..........sure as heck, the next one will take twice as long. Even more reason to go by IT!
  12. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    If you keep on eye on the PR and see that it is cooking "too fast" for your time table, you can usually turn the temp down without hurting it. I've "stalled" several of them in the past by dropping the temp down around 180.

    WRT time tables themselves,  bear in mind that you have to take the meat's starting temperature into account when figuring out cook times.  When I first ran across Bear's PR threads, it boggled my mind that he smoked his PR for 4 hours or so as mine are done in 2 hours or thereabouts.      Turns out that this is largely due to the fact that I let my PR come close to room temp before putting it in the smoker.
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Adjusting the smoker temp up and down between 180* and 260* won't hurt anything, as long as it wasn't injected or temp probed too early.

    Same thing with letting it set out on the counter, however I go directly from fridge to smoker, unless I need to get a pellicle going on something I cured.

    Believe it or not, there is usually a method to my madness.

  14. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Yep yep.   And there's definitely nothing wrong with either your methods or your madness   :)
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Thank You Sir!!!

    I appreciate that.

  16. daron jake

    daron jake Fire Starter

    I will be smoking my first prime rib next week and I am definitely using this method !!! I will use Dimitris bloody Mary seasoning instead of worchestershire sauce. Can't wait !!!
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Jake!!

    Sounds Great !!  Any questions, give me a yell, and let me know how you like it !!

  18. jweller

    jweller Fire Starter

    Temp probed too early?  What gives? I usually stick the probe in when I put the meat in the smoker, and don't move it until it gets close to done. Is this a prime rib thing, or everything
  19. yotzee

    yotzee Smoking Fanatic

    Bacteria only lives on the exposed surface of raw meat.  By doing this you are pushing any bacteria on the outside of the meat into the inside of the meat.  By letting the outside cook off the bacteria before inserting the probe, you avoid contaminating the inner flesh.
  20. nozzleman

    nozzleman Smoking Fanatic

    excellent work,, I got full just viewing. I can only hope my turns out that good!

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