Sunday Prime rib

Discussion in 'Beef' started by bamafan, Mar 30, 2014.

  1. bamafan

    bamafan Smoking Fanatic OTBS Member

    Since I'm heading to the Northwest Florida Gathering in a few days. Thought I would cook something up for the family before I leave.


    A Little rosemary, black pepper and sea salt. Letting warm up to room temp before going in the smoker. Going to use a mix of apple and hickory in the amazing smoker.
     
  2. All right - you got me - I'm in on this one for sure  [​IMG]
     
  3. bamafan

    bamafan Smoking Fanatic OTBS Member

    Amazing smoker lit and ready.


    In the pool you go. Hope to see it again in about 4-5 hours. Shooting for 130-135 internal. Then I'll have to slice 2 off and cook some more for my wife. She only eats it well done. What a waste! Little piece on the side was where I deboned it. Snack material!

     
  4. [​IMG]   [​IMG]   Prime rib roast well done?!?!   [​IMG]   That saddens me a lot more than it should for some reason  [​IMG]
     
  5. bamafan

    bamafan Smoking Fanatic OTBS Member

    I know right? Some people! Mine will be rare to medium rare.
     
  6. Fun!

    I love the simple and amazing seasonings you chose! (I take my steak "black & blue" but COLD in the middle, and so the other extreme I suppose).

    Nonetheless, your meal sounds outstanding and the meat looks terrific!!

    Cheers! - Leah
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I agree..it almost makes me cry haha
     
  8. bamafan

    bamafan Smoking Fanatic OTBS Member

    Pulled at 130. Was pretty good. Not great but good. Next time I'll use the big smoker again.
     
  9. That looks pretty good to me man! What didn't you like about it?
     
  10. bamafan

    bamafan Smoking Fanatic OTBS Member

    Just didn't have the flavor of my stick burner.
     
  11. Ah ok - got ya  [​IMG]
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WOW. That looks great.

    I know what ya mean about flavor.

    My mes became my warm smoker for my cured meat after I built the uds and mini.
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks great to me. Perfectly cooked! I noticed that when I make them in my gas smoker, especially if I use straight hickory, it ends up tasting like a pig and a cow's love child. My nephew calls it bacon meat. My family loves it.
     
    Last edited: Mar 30, 2014
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking piece of beef. I doff my cap!

    Disco
     

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