Smoked Prime Rib Ala Pork W/Qview

Discussion in 'Pork' started by ronp, Jun 13, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Someone posted a bone in pork loin last week, thanks, it gave me an idea.
    I called my bucher friend and asked him to cut me a rib end with the bones in like a prime rib, here is what I got.

    And a good price[​IMG].

    4 1/2 pounds.

    Here it is at 100' after about 1 1/4 hours.

    I lost a few pics. This was cured and pumped according to instructions on TQ bag. I started the cure Tuesday and checked it for the salt test last night and it passed. So I just soaked it till tonight.

    Thanks for watching.
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks great ron. Nice work.
  3. I am sorry I am new to this curing stuff..Thanks in advance
    It is looking good
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks good so far, Ron. Looking forward to the finished pics.
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    The Salt test.
    Sure, no problem. Anytime I cure something before I smoke it I take a samll sample and fry it up in a fry pan for salt. If it is ok, then I smoke it, otherwise I will soak in cold water to leech the salt out, maybe for 4 hours to a day depending on the saltiness. This also applies to commerical products especially, like corned beef brisket.

    I hope this helps.

    And never be sorry for asking questions, that's why we are here. We all have the same compassion, the love of good smoked products.
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Oh, Man!!!


    No fancy plates or sides, couldn't wait. The butcher forgot to cut the chine bone off otherwise it would have sliced in one piece, oh well, no biggy.

    Rib clean.

    Carol had to have a piece this am.

    Man, oh man was this ever good.

    Smoked at 225' to an internal of 152' as per Rytecks recipe for cooked capicola.

    I want some more tonight, but I also have some thighs and beef ribs. Oh, the choices.

    Thanks for watching.
  7. fire it up

    fire it up Smoking Guru OTBS Member

    Wow Ron, you've done it again. Another fine smoke.
    It's because of things like this that you and PignIt post that I have some shoulders curing right now for capicola. So thanks for the ideas, and for the beautiful tasty Qview.
  8. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    WOW! That is a good price, Ron! Good lookin' smoke my friend...I just ate some pre-dinner goodies, and now I'm hungry again![​IMG]

    Thanks for sharing!

  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Nice looking grub there ron. sometimes you just don't need anything to go with it.
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    You are welcome. How is the cure coming?

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