Smoked Prime Rib (Double Birthday)
I smoked this Prime Rib for a Birthday Dinner for Mrs Bear & her Sister.
She turned 70 on October 21, and her Sister became 71 on October 18.
This will be a 3 pound, 9 ounce Prime Rib that the bones have been removed from.
This one was Bone In when I bought it, and it weighed in at 5 Pounds, 2 ounces, but I left a lot of meat on those bones for a Big Rib Smoke at another time.
I will be using Apple Sawdust.
I will be again smoking with a Smoker Temp of 220°, so I can get the same Perfect Tender Medium Rare Pink Beef from Bark to Bark as always.
So Here We Go:
Day #1 (Prepping):
Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then give it a good coat of "Lea & Perrins Bold Steak Sauce", and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then cover it with Plastic wrap, and put it in my fridge until Next Day Smoking Time. I used to add some Sea Salt at this time, but I cut way back on Sodium since a Dr ruined my Kidneys (among other things).
Next Day (Smoking Time):
Shooting for 4:00 Supper Time.
10:30—————Preheat MES 40 to 220°.
10:30—————Fill 2 rows of AMNS with Apple Dust, and light one end.
11:00—————Put Smoking AMNS on Right side of Smoking Rack in bottom position, just above empty water pan.
11:00—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 2nd Position of 6 position smoker.
1:00—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast.
1:00—————-Internal Temp is at 96° at this time.
2:00—————-112° IT
3:00—————-128° IT
3:30—————-135° IT
3:45—————-139° IT—Remove from Smoker & cover.
4:00—————-Slice, plate, add sides, Take Pics, and Eat.
Note: Putting Prime Rib Roast on a wire cooling rack in a foil pan does not show any loss of smoke flavor, and makes for less clean-up needed.
Also: This could have been the Best Prime Rib ever (I know I say this almost all the time, but I can’t help it).
Thanks For Looking,
Bear
Coated & Ready for over night in my Fridge:
Closer Look:
On the way to my Smoking & Grilling Area:
2 Rows of Apple Dust, with one end lit:
Through the Looking Glass:
My Set-up in my MES 40 Gen#2.5:
Ready to move to Kitchen:
Note AMNS Dust is burned out:
Note the absence of juices in the Pan, because the Au Jus is still in the Meat.
The Temps I use do not cook out the Juices:
3 slices on the right for Dinner. Hunk on left for leftovers:
Bear's Dinner, with Taters Au Gratin & Corn on the side:
I smoked this Prime Rib for a Birthday Dinner for Mrs Bear & her Sister.
She turned 70 on October 21, and her Sister became 71 on October 18.
This will be a 3 pound, 9 ounce Prime Rib that the bones have been removed from.
This one was Bone In when I bought it, and it weighed in at 5 Pounds, 2 ounces, but I left a lot of meat on those bones for a Big Rib Smoke at another time.
I will be using Apple Sawdust.
I will be again smoking with a Smoker Temp of 220°, so I can get the same Perfect Tender Medium Rare Pink Beef from Bark to Bark as always.
So Here We Go:
Day #1 (Prepping):
Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then give it a good coat of "Lea & Perrins Bold Steak Sauce", and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then cover it with Plastic wrap, and put it in my fridge until Next Day Smoking Time. I used to add some Sea Salt at this time, but I cut way back on Sodium since a Dr ruined my Kidneys (among other things).
Next Day (Smoking Time):
Shooting for 4:00 Supper Time.
10:30—————Preheat MES 40 to 220°.
10:30—————Fill 2 rows of AMNS with Apple Dust, and light one end.
11:00—————Put Smoking AMNS on Right side of Smoking Rack in bottom position, just above empty water pan.
11:00—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 2nd Position of 6 position smoker.
1:00—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast.
1:00—————-Internal Temp is at 96° at this time.
2:00—————-112° IT
3:00—————-128° IT
3:30—————-135° IT
3:45—————-139° IT—Remove from Smoker & cover.
4:00—————-Slice, plate, add sides, Take Pics, and Eat.
Note: Putting Prime Rib Roast on a wire cooling rack in a foil pan does not show any loss of smoke flavor, and makes for less clean-up needed.
Also: This could have been the Best Prime Rib ever (I know I say this almost all the time, but I can’t help it).
Thanks For Looking,
Bear
Coated & Ready for over night in my Fridge:
Closer Look:
On the way to my Smoking & Grilling Area:
2 Rows of Apple Dust, with one end lit:
Through the Looking Glass:
My Set-up in my MES 40 Gen#2.5:
Ready to move to Kitchen:
Note AMNS Dust is burned out:
Note the absence of juices in the Pan, because the Au Jus is still in the Meat.
The Temps I use do not cook out the Juices:
3 slices on the right for Dinner. Hunk on left for leftovers:
Bear's Dinner, with Taters Au Gratin & Corn on the side:
