Prime Rib

Discussion in 'Beef' started by crewdawg52, May 14, 2008.

  1. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Have 5 days off so I thawed a 6.5 lb prime rib roast I've had in the freezer since last July (vaccum sealed of course). In the BDS at 220-245, pull at internal temp of 130*. Was planning on it to take 4 hrs........... 2.5 hrs then wrapped in foil, toweled, in ice chest, till 1815 hrs (when everything else was ready). I liked it! Used cherry for the smoke.

    Raw and unrubbed.....[​IMG]


    Guess


    Unfoiled and sliced.....


    Final product (juices over it) with sweet corn, sauted sparagus, sauted shrooms in beef broth and vino.
     
  2. capt dan

    capt dan Master of the Pit OTBS Member

    Very nice G-man, you get points from me! Good to hear from ya, thought the Scotsman BBQ team kidnapped ya for the summer!
     
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I've always wondered how to go about smoking prime rib, with the q-vue it doesn't look that difficult!!! Nice looking grub!!! [​IMG]
     
  4. gt2003

    gt2003 Meat Mopper

    Nice job. It looks like it is cooked perfectly! Points given.

    Sumosmoke, give it a try. There is nothing like the flavor of a freshly smoked prime rib. I simply rub mine with Lawry's coarse ground garlic powder with parsley and smoke to temp. The flavor is out of this world!
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    GT - it's on my list, possibly for Memorial Day weekend! The rub you're using is simple, and sounds like it would provide the flavor I'm hoping for. Thanks for sharing that, too!
     
  6. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Another good one is just plain ol Montreal (spelling?) Steak Seasoning. Bring roast to room temp, or close to it, and sprinkle the stuff on and smoke. I used cherry for this one.

    Still cant believe it took only 2.5 hrs.......[​IMG] for a 6.5 lber. Oh well......
     
  7. gt2003

    gt2003 Meat Mopper

    Crewdawg, what internal temp did you take it to? It looks perfect.
     
  8. rivet

    rivet Master of the Pit OTBS Member

    You are the king. Anyone who takes on a prime rib on smoke is AOK in my book. The cost alone is enought to deter one from trying anything but the safest course. I have been thinking about doing one for some time, but now.....well, I am in! Thanks for the pics they were great.

    Let me ask: what wood did you use or recommend? What wine did you have with it?
     
  9. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    131* with a probe, then folied and ice chested for 1.5 hrs. Dam thing cooked really fast! Planned on 4 hrs and it took only 2.5 at 230*-240*.
     
  10. gt2003

    gt2003 Meat Mopper

    Thanks! I took my first one to something like 140. It was still good but not near as rare as I wanted it to be. Next time, hopefully soon, I will pull it off at 130 and go from there. Thanks for the input and again, Great job!
     
  11. capt dan

    capt dan Master of the Pit OTBS Member

    crew, when you let it come to room temp, thats about 70 degrees, half of what you want it to be, so the time needed to get to 130 is really pretty fast.
     
  12. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Thing is........only got to 48* before it went into the BDS [​IMG] (forgot to take it out of the frig in the morning.....[​IMG]
     
  13. capt dan

    capt dan Master of the Pit OTBS Member

    Well, then, that was a fast smoke!
     
  14. bull

    bull Fire Starter

    Well.............when ya gonna overnite a steak to me?

    Fine fine looking food there brother!
     
  15. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    You know drums cook faster........[​IMG]

    That looks GREAT brother!! Almost makes me want to drive out for a steak!
    Enjoy your time off, you deserve it! [​IMG]
     
  16. chargrilled

    chargrilled Meat Mopper

    Ditto, XSOLENT plate my friend, I could almost taste the smellovision i was gitten. Point given for the grub.
     
  17. davenh

    davenh Smoking Fanatic OTBS Member

    Guess how I'll be doing the 5lb one in my freezer [​IMG]. Thanks for posting the great Q-view.
     
  18. fatback joe

    fatback joe Master of the Pit OTBS Member

    Looks great! [​IMG]


    I cook them at a higher temp, shorter rest and pull at 118 or so........but looking at yours I might have to give the next one a try your way.

    How much carry over did you get during the rest?......I usually get about 10 or so, but that is cooking around 325+.
     
  19. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Ya know Joe (love that saying), dont know. I pulled it at 131* and foiled it for 1.7 hrs. Really dont know what temp it peaked at.

    Thats whats so enjoyable about smokin/cookin. You plan on one thing, then you have to adjust to accomodate (spellin) the rest of the "vittles".
     
  20. fatback joe

    fatback joe Master of the Pit OTBS Member

    Yep [​IMG]
     

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