You all made me do it... Prime Rib

Discussion in 'Beef' started by seaham358, Jan 1, 2008.

  1. seaham358

    seaham358 Smoking Fanatic OTBS Member

    The wife got tired of me saying "I got to try a prime rib soon"
    She picked up a 3lber yesterday and I dug out the smoker today and fired it up. Its a nice 37 here and the snow stopped at noon.
    We also had Filet Mignon and King crab legs for New Years eve, had 2 left over FM that I tossed on with the PR.
    Put everything on at 3pm.
    Just salt and pepper on the PR and on the FM I used some Garlic and Emeralds.


    Hard to tell if you have TBS... Its puffing away with NO wood on it..
     
  2. squeezy

    squeezy Master of the Pit OTBS Member

    I'm curious about the Filet Mignon ... what is your finish temp?
     
  3. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Ok 1 hr 10 min and the Mignon is done.. Man is this GOOD!!!
    The wife likes it rare and thats what it is... 139. Super tender and great smoke flavor.
    I wrapped it and I'm letting mine rest a while.
    I missed my Smoker :'(
    Prime Rib is at 100 at this time.. I think I'll pull it at 140.
     
  4. squeezy

    squeezy Master of the Pit OTBS Member

    Guess I'm gonna have to try a Filet that way some time for sure ...
    On the prime rib ... might be better to take it off at 135º ... it'll likely climb to 140º while resting.
    Steaks look great ... thanks for sharing![​IMG]
     
  5. lawdog

    lawdog Smoking Fanatic

    Seaham,

    Man that PR looks good, looking forward to the Qview. would get up and make a sandwich from last nights left overs but tech just tied UVA with 225 left
     
  6. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Will that get me a Med- Med rare PR if I pull at 135??
     
  7. squeezy

    squeezy Master of the Pit OTBS Member

    135º is rare, 140º is med. rare, 145º is pushing your luck, and 150º is for gramma & gramps! [​IMG]
    Hope that helps ...
     
  8. lawdog

    lawdog Smoking Fanatic

    Sorry had to finish that game, Red Raiders came back and won in last 7 seconds by a field goal. I pulled the one I made yesterday at 130 and tented it and it still rose to 140. Just depends on how your taste but pulling and tenting @130 kept mine on the high side of med rare and the ends a solid med.
     
  9. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Thanks ... its 132 now, I'll pull at 135 and wrap in foil for a while. I have some King Crab legs to cook while the meat rests..

    thanks again.
     
  10. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Seaham that is some good looking grub you got going on. It's makin me wanna take a bite out of the monitor. Thanks for sharing.. looking forward to more pics
     
  11. sisco

    sisco Smoke Blower

    I was going to do one of those. Then I checked the price. [​IMG]
    I could buy a lot of chrome for the bike for that!
    [​IMG]
     
  12. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Ok I'm not joking here!!! This by far is the BEST meat I have Smoked to date..
    I am not sure which I liked better... The Prime Rib or Mignon.. They are Fantastic....
    Pulled the PR at 137 and it was cooked to perfection... A nice Med Rare.

    First pic is about 1 hr into smoke.

    Now the PR



    Dinner is served, Surf and Turf... Man I'm Fat, Dumb and Happy right now... I am relaxing now Sucking down a Vodka and 7. That may have beed better then Sex??? Ok, it was a close 2nd.. :D
     
  13. gramason

    gramason Smoking Fanatic OTBS Member

    Nice lookin meal.
     
  14. lawdog

    lawdog Smoking Fanatic

    That looks great, i will have to try a filet, how did you do the crab legs?
     
  15. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Not in the smoker... Steamed/boiled in a large pan..
     
  16. Wow looks like you did an awesome job!! Sorry, gotta run... my Beefaroni's done!
     
  17. bossman

    bossman Smoke Blower

    Very nice! when we smoke prime rib we shoot for an internal temp between 135-140. Figure if someone wants to ruin a perfectly good piece of meat they can place there's on a plate and put it under the broiler until its done to there liking [​IMG]
     
  18. chevyman

    chevyman Newbie

    Looks like good eats for sure Seaham.....Well done!!
     
  19. kookie

    kookie Master of the Pit OTBS Member

    Good looking grub.

    Kookie
     
  20. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Thanks all..

    Had left overs today, they were as good as yesterdays...
    The FM was super today..
     

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