Forgot to mention:
Me too Watched Texas beat Oklahoma and Texas Tech run all over Iowa
Gary
Prime Rib leftovers go really Great with Football----Win or Lose!!
Bear
Forgot to mention:
Me too Watched Texas beat Oklahoma and Texas Tech run all over Iowa
Gary
And don't or get the Miller High Life
Forgot to mention:
Prime Rib leftovers go really Great with Football----Win or Lose!!
Bear
That goes without saying!
And don't or get the Miller High Life
Sounds like an Great Spartan Feast coming up !!
after my team's win this weekend (Michigan state), I believe a prime rib this sunday is in order! its going to be part of a BIG smoke I have planned. I'm talking 4 butts, 4 turkey wings, the prime rib, and possibly a brisket (cleaning out the freezer).
Reasonably sure that the 140 degrees from 4 -4:45 is really just to hold the PR til ready to serve.Correct me if wrong.. So from 12-4 cook it on 220 degrees then from 4-445 cook on 140 degrees??
Correct me if wrong.. So from 12-4 cook it on 220 degrees then from 4-445 cook on 140 degrees??
Reasonably sure that the 140 degrees from 4 -4:45 is really just to hold the PR til ready to serve.
Sounds like a Great plan!!In honor of new years and the msu/bama game, I will have a couple people over, and I figure prime rib is called for.
Here are two rib roasts, one medium one small that I have seasoned awaiting their smoke and cook tomorrow.
Slow cook to 138. Probably put them on around 2 for a 630 dinner.
Steve
Sounds Great, Steve!!
Wish I had post-cook pictures. Had my AMNPS with pitmaster pellets going in the propane weber grill, only two outside burners lit on low. Sticks at about 215 in the cold weather. Took one smaller one to 142 and the larger one to 139... pulled, wrapped in foil and wrapped in blankets, resting until dinner was ready. Came out pretty dang awesome if I do say so myself. Wish I would have pulled the bigger one at 137 or so, as the cook-over took it a little past what I consider my ideal.
That looks Perfect, Sticky!!
Tried your recipe New Year's Day and receive so many compliments. Many said it was the best Prime Rib they ever had. Thanks for sharing...here's some pics.
One was 13 lbs. and one was 17 lbs. Used hickory and cherry. Smoked at 250-275 to 133-135 foiled. Sever an hour later temp 138ish. Took about 6 hours.
Thank You!!
Would love to smoke one, but the wife likes Yorkshire Sudden so I need to do it in a way to save the beef fat drippings.
But a beautiful job....Hope I can do as well as you do things when I get as old as you....
Thanks---I knew what Yorkshire Pudding was, but I did a search on Yorkshire Sudden, with no findings.
It was a "fat fingering" from an old man who can see the screen!!!
Yorkshire pudding is an English dish made from batter consisting of eggs, flour, and milk or water. The dish is sometimes served with beef and gravy and is a staple of the traditional British Sunday roast. It may also be served as a dessert. Originally the Yorkshire pudding was eaten on its own as a first course with thick gravy to fill the stomach with the low-cost ingredients so that one would not eat so much of the more expensive meat in the following course. It is really good and my family began eating it when we lived in Italy and did Christmas with a British Submarine Officer...