Prime Rib

Discussion in 'Beef' started by pineywoods, Jun 16, 2010.

  1. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Not sure this roast was actually marked Prime but it was in the freezer so it got smoked. I rubbed it with EVOO then applied salt, pepper, garlic, and rosemarry. Put in in a 225 degree smoker using cherry wood for smoke.

    Rubbed and ready for the smoker

    [​IMG]

    About 2 hours in

    [​IMG]

    Out of the smoker ready for a short rest tent foiled

    [​IMG]

    Sliced

    [​IMG]
     
    biaviian likes this.
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    MMMMMMMM  that looks oh so yummy.
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yes it it a Prime Rib and it looks perfect.
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    I'm surprised it lasted long enough for qview! [​IMG]
     
  5. That looks very tasty indeed. Great job!
     
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Now that looks like some prime prime!
     
  7. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    What temp did you pull it at, Jerry?  Also, that cut looks like it had quite a bit of fat in it.  Did you make an au jus?

    Looks great, though, bro'!!!

    Note that prime ribs are usually "choice" cuts.  You might be able to order a "prime" cut from your butcher, but it will cost you.  My dream is to smoke a Kobe prime rib.  OMG!  That would be so awesome and insanely expensive that I would only be able to serve it to a group of women that are actually having sex with me.  At the same time.  While I'm on Viagra.

    Well, I can dream. [​IMG]
     
  8. squirrel

    squirrel Master of the Pit OTBS Member

    Dude, that is pure sweetness. I went searching my local stores today for a nice looking prime rib, nadda. I swear I looked like a cartoon the way my eyes bugged outta my head when I saw yours! I got fruit loops instead. I'm gonna put that Toucan Sam on the smoker.
     
    Last edited: Jun 16, 2010
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I went to pull it at 136 and it hit 137 before I got it out
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Jerry, now that is some "Killer Q".
     
  11. tnbarbq

    tnbarbq Fire Starter

    Throw in a loaded baked tater and we got dinner!  Great looking prime rib.
     
  12. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Loaded mashed taters weren't bad either [​IMG]
     
  13. smokingeagle

    smokingeagle Smoke Blower

    That looks awesome, hope it tasted good. thanks for the tip and will have to try it.
     
  14. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Prime Prime PrimeTime!!! It looks...slurp...soo ...drool drool...Good!!...slober drool slurp!!  BUUUUURRRP!

    EXCUSE ME!

     

    Great job!

    SOB
     
  15. biaviian

    biaviian Smoking Fanatic OTBS Member

    I'm about to go buy one to make this.  I've been drooling over this for the past 2 months.

    So let me get this straight.  You put it in at 225 until it reached 136 (actually 137) then let it rest under tented foil?  What was the reason for the tented foil rather than wrapping it.  I assume due to holdover cooking?  How long was it able to rest without losing too much heat?
     
  16. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I actually just tent foiled it for about 15 minutes it was just easier to pull the foil over the platter. Looks like I'll be doing another one this Sunday for a Grand daughter's birthday thats what's what she said she wants for dinner
     
  17. biaviian

    biaviian Smoking Fanatic OTBS Member

    I just ordered a 4 rib roast that I'll have tomorrow.  My butcher butchers on Tuesdays and sells out from Wednesday - Saturday (closed Sun - Tues except for taking orders on Tues and they still sell vegetables and frozen stuff on Tuesdays).  That's fresh meat! 

    I'm thinking of smoking it on Friday in preparation of the pig roast I'm having on Saturday. 
     
    Last edited: Aug 10, 2010
  18. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    what time should I be there? Watch out for those Biaviian.
     
  19. ak1

    ak1 Master of the Pit OTBS Member

    Wow, that looks tasty[​IMG]

    Prime rib is one of my favourite cuts of beef. Usually I do a 7 rib roast at Christmas.
     
  20. biaviian

    biaviian Smoking Fanatic OTBS Member

    What's the time on this per pound (a best guest)?
     

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