PRIME RIB (New Best Ever!!!)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
 
Hi John!

Can you further explain why you use the rack and pan vs the just positioning the drip pan that comes with the MES 40 on a rack below the prime rib?  I'm gearing up for my fathers day smoke and want to make sure I'm ready!

As sides, I'm making the 9 hour burgandy mushrooms referenced by daron Drake, slighlty modified with stock vs bullion and heavy cream, and roasted rosemary potatoes.  Can't wait for Sunday!  Oh ya, and I'm making 2 more salmons on Saturday because I just can't get enough of that either!
Sounds Great !!!! You really like that Salmon!!  I can't wait until you taste that Smoked Prime Rib!!

Actually the only benefit with the rack in the Pan vs the pan on the shelf below is to save wear & tear on the Dishwasher I've had for 45 years. She says it's a lot easier to clean that way.

Plus the other way gives you two big shelves to clean, even though the one is only smoked up.

Bear
 
Another oldie but goodie from one of THE BEST on SMF !! An absolute awesome smoke & great thread from The Bear !! :beercheer:
 
I have yet to find a prime rib as good as The Glacier Brewhouse in Anchorage, but this looks promising. I'm adding this one to the list of future smokes! 

Excellent job, looks great!
 
Another oldie but goodie from one of THE BEST on SMF !! An absolute awesome smoke & great thread from The Bear !!
beercheer.gif
Thank You Justin!!

Now you're making me 
icon_redface.gif


There's an awful lot of Great Smokers, Cooks, and Chefs on this Forum!!

Bear
 
 
I have yet to find a prime rib as good as The Glacier Brewhouse in Anchorage, but this looks promising. I'm adding this one to the list of future smokes! 

Excellent job, looks great!
Thanks LB !!!

Unless they smoke their Prime Rib, they couldn't compare to these.

It's a whole different ballgame.

Bear
 
 
Bear... the ball game is different!!!! OMG!!!  This was by far the most amazing thing I've ever had smoked and probably the most amazing meal I've ever had period!  And the wife agrees!!!

http://www.smokingmeatforums.com/t/164463/fathers-day-prime-rib-inspired-by-bearcarver
That's Great, Josh!!
icon14.gif


I love it when people that never had a Smoked Prime Rib find out how Awesome one can be !!!

The amazing thing is that they are one of the easiest things to smoke, with the Best Reward!!!

You did an Outstanding Job on yours!!
drool.gif


Bear
 
Hey Bear, I know it's a sin but my mother-in-law wants the prime rib to be about medium or slightly above. Can you give me an idea on how much longer to cook or internal temperature to get that.
 
Hey Bear, I know it's a sin but my mother-in-law wants the prime rib to be about medium or slightly above. Can you give me an idea on how much longer to cook or internal temperature to get that.
Hi Ink!!

This will be just a mathematical calculation, because I never went that high, but I'll do my best.

You must want to serve it at 150*---152*, so using 220* smoker temp, and getting about 7* to 8* per half hour (after 120*), I would say after getting to 133* it would take another 45 minutes to an hour to get to an IT of 145*. Then you would pull it, cover it with foil, and it should coast (carry-over) to 150*--152* internal temp.

That should be pretty close.

Let me know how I did.

Bear
 
Last edited:
I think I need a mop to clean up all this drool on my desk. That looks outstanding..
 
 
Dam now I'm really hungry.
LOL---Thanks zzrguy!!!

Yeah----Definitely not a good place to hang out if you're on a diet. Great looking food comes at you from all directions!! 
eek.gif


Bear
 
Hey Bear, I know it's a sin but my mother-in-law wants the prime rib to be about medium or slightly above. Can you give me an idea on how much longer to cook or internal temperature to get that.

Is recommend taking it to MR and make some beef jus to go with it and finish her piece in the jus. I call visining a prime: it takes the red out! Lol
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky