PRIME RIB (New Best Ever!!!)

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

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Hahaha that bacon cheeseburger step by step definitely matches my description. And since the prime rib has that bacon like flavor... Thought it would go perfect with some eggs and cheese this morning:


    I'm really indulging during the holidays...the treadmill in my basement is calling my name!
     
  2. jvbutter

    jvbutter Newbie

    yea me too, started a smaller 2 bone roast yesterday about 2pm and was done by 4:30... bummer she doesn't get home until 7pm. Need to work on smoking times better.
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Timing is the hardest thing...it's too unpredictable when smoking... Tried the foil and towels wrap and into a cooler and it worked really well....first time i tried it and I was amazed how hot the roast was after almost an hour and a half
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    I never did it long, but many guys say the foil, then towels, inside cooler keeps hunks like a Butt or Brisket hot for hours & hours.

    Bear
     
  5. daron jake

    daron jake Fire Starter

    This recipe made 24 people very very happy last Sunday...THE BEST !!!!
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member



    That's what makes this site so great...never knew how to keep food warm without an oven and that tends to dry it out...It really works well for big roasts and what not but it works pretty well for most food as long as you pack it tight. I made pulled pork sliders for New Year's Eve put them Ina foil pan when the meat was nice and hot, wrapped with heavy duty foil and wrapped in towels and the were still steaming hot an hour and a half later and the buns had a nice steamed quality to them... Think White Castle haha
     
    Last edited: Jan 5, 2014
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great !!!

    You can count me, and make that 25 people!!!

    Bear
     
    daron jake likes this.
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great idea with the sliders, or other small thing too!!!

    Bear
     
  9. Thanks Bear,

    That looks absolutely great!

    Scott
     
  10. daron jake

    daron jake Fire Starter

    We are going to have a prime rib Sunday once a month at my bar now. we usually only serve frozen pizzas and chicken wings :)
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds Great Jake!!!

    Are you sure that's legal in Iowa???   Not too tasty??

    Bear
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Sir!!

    Bear
     
  13. daron jake

    daron jake Fire Starter

    F
    LoL the bar next door made prime rib last weekend and from what I heard it was like eating shoe leather.... they asked me for my recipe :) it's just the right amount of tasty for Iowa !!!
     
  14. daron jake

    daron jake Fire Starter

    Hi Bear ! Made enough to feed 30 people this time ! A lot of smiling faces and I got a lot of pats on the back ! I seasoned it Friday night after the bar closed at 2 a.m. and smoked it Sunday morning starting at 9. I think it was even better than the last time ! Thanks again :)
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's Great, Jake!!!

    Nothing like a bunch of pats on the back, to let you know your chow was Awesome!!

    They get better each time until you hit that "Perfect Prime Rib". Then from there on, they're all Perfect !!

    I'm probably gonna take one out of the freezer tomorrow, but I'll probably make it in my "Show-Time" spinner.

    With the weather, and the way I've been feeling, I figured I'd make Mrs Bear happy, and make a Prime Rib without smoke.

    Bear
     
  16. daron jake

    daron jake Fire Starter

    LoL if the little woman is happy all is good !!!!
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Absolutely---My last 45 years proves you're right about that !!

    Bear
     
    daron jake likes this.
  18. tr00ter

    tr00ter Smoke Blower

    MN
    This thread is Tremendous Bear!  After watching this for a while I picked up my hopefully first of many Roasts.  Although with the cold temps we've been having in MN I think I will go the same route as you for this and do it in the oven.  How long does it generally take to defrost a Roast?  Should I stick it in the fridge for a couple days prior to cooking?

    Thanks for all the help!
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks TrOOter!!!

    I keep my freezer set at Zero degrees, and that makes things solid as a rock. I took a 5.6 pounder out Tuesday evening, and left it on the counter for about 3 hours, just to give it a jump. Then I put it in the fridge Tuesday night. I'm in no big hurry, and I figure I'll smoke it on Saturday, so I'll get it out Friday afternoon, and put my Worcestershire, CBP, Garlic Powder, and Onion Powder on it. Then I'll wrap it in plastic wrap, and put it in the fridge until it's time to put it in my Show-Time Spinner, on Saturday Afternoon.

    In other words, I always take it out of the freezer in plenty of time, because depending on how cold your fridge is, it could take 3 days to thaw a 6 pound Rib Roast.

    Bear
     
  20. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Hi Bear,

    I made this roast once before and I loved the doneness when pulled at 133 like you suggested... Absolutely perfect! Unfortunately I am having some of the "Is this cooked?" crowd over on Saturday. Have you ever made this, let it rest and then sliced a few pieces and seared them on the grill. I don't think some of my guests will mind if it looks more like a steak...crisp and brown on the outside and pink in the middle ...I guess it's like the reverse sear...but I want to keep most of the roast beautifully pink all throughout. Thanks so much! So excited to have this awesome creation of yours again!
     

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