Prime Rib

[pineywoods]

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

About 2 hours in

Out of the smoker ready for a short rest tent foiled

Sliced

 

[bmudd14474]

MMMMMMMM  that looks oh so yummy.

 

[ronp]

Yes it it a Prime Rib and it looks perfect.

 

[meateater]

I'm surprised it lasted long enough for qview!

 

[bayouchilehead]

That looks very tasty indeed. Great job!

 

[eman]

Now that looks like some prime prime!

 

[mythmaster]

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.

 

[squirrel]

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.

 

[pineywoods]

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

 

[richoso1]

Jerry, now that is some "Killer Q".

 

[tnbarbq]

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

 

[pineywoods]

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

Loaded mashed taters weren't bad either

 

[smokingeagle]

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

 

[smokingohiobutcher]

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

EXCUSE ME!

 

Great job!

SOB

 

[biaviian]

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?

 

[pineywoods]

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

 

[biaviian]

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. 

 

[realtorterry]

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

 

[ak1]

Wow, that looks tasty

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

 

[biaviian]

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