Smoked Prime Rib (49th Wedding Anniversary Dinner)
Apple Smoke (Panned)
LOL—And You Guys thought I forgot how to Smoke Meat!!
Our 49th Wedding Anniversary is actually on December 27th, but we decided to have our Dinner a few weeks early because of all the other Holidays around that same time. We always have so much Ham & all kinds of other leftovers, that it’s not a great time for our Prime Rib & the few days of Prime Rib Sammies that always come after our Anniversary. Although most of the Prime Rib leftovers this time will be prepped and frozen until it’s time to SV them for future Suppers.
It’s hard to believe how stuffed our Fridge gets after the Big Family Christmas Party Dec 24, then Christmas Dinner at home on the 25th, then our Anniversary on Dec 27, New Years Eve Dinner, New Years Day “Pork & Sauerkraut”, and then finally my Birthday on Jan 3rd. Wheww—I’m beat just thinking about all that !!
However this year Mrs Bear will be checking into the Hospital again, and it will be on December 27—Our actual 49th Wedding Anniversary date. I’ll tell you all about it when it gets closer to that day, because I’ll be asking for your help again at that time. You guys were Great Help the last time.
So that’s why we moved our Anniversary Dinner up a few weeks!!!
Here’s how we did it:
This will be a 3.15 pound Prime Rib, after the bones have been removed.
I will be using Apple Sawdust instead of my usual Hickory at the request of Mrs Bear.
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.
Morning (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” (formerly known as Worcestershire Thick), and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then put it in my fridge until 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).
Later (Smoking Time):
10:30—————Preheat my MES 40 to 220°. (Set at 210° to get 220°)
10:30—————Fill 1 1/2 rows of AMNS with Apple Dust, and light one end.
11:15—————Put Smoking AMNS on Right side of Smoking Rack in bottom position, just above the Chip Dumper.
11:15—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 2nd Position of 6 position smoker.
1:30—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 106°.
2:00—————-117° IT
2:30—————-127° IT
3:00—————-135° IT
3:20—————-140° IT—-Cut heat back to 140° and open door to get down to 140° fast.
3:25—————-140° IT—-Smoker Temp peaked at 169° from inside residual smoker heat.
3:35—————-140° IT—-Smoker Temp down to 160°, but IT is still 140°.
3:45—————-140° IT—-Smoker Temp down to 145°, but IT is still 140°.
3:50—————-140° IT—-Remove Prime Rib from Smoker.
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 was another Awesome Smoked Prime Rib, and the Apple Dust was slightly more mild, but still Great !!
Thanks For Looking,
Bear
3.15 pound Choice Prime Rib ready for Smoker:
1 1/2 rows of Apple Sawdust--One end lit:
Had to lean plywood over smoker window to keep sun from hitting heat sensor:
Ready to bring in to the Kitchen.
Here you can see where I put my probes & Amazing Smoker:
Ready for Slicing:
3 Slices--One for our Supper & two for future SV Reheat:
End Trimmings for the next few Breakfasts:
Bear's Plate:
OOOPS, Forgot the Pickled Red Beets!!
Next Day's Breakfast "Steak & Eggs":
Apple Smoke (Panned)
LOL—And You Guys thought I forgot how to Smoke Meat!!
Our 49th Wedding Anniversary is actually on December 27th, but we decided to have our Dinner a few weeks early because of all the other Holidays around that same time. We always have so much Ham & all kinds of other leftovers, that it’s not a great time for our Prime Rib & the few days of Prime Rib Sammies that always come after our Anniversary. Although most of the Prime Rib leftovers this time will be prepped and frozen until it’s time to SV them for future Suppers.
It’s hard to believe how stuffed our Fridge gets after the Big Family Christmas Party Dec 24, then Christmas Dinner at home on the 25th, then our Anniversary on Dec 27, New Years Eve Dinner, New Years Day “Pork & Sauerkraut”, and then finally my Birthday on Jan 3rd. Wheww—I’m beat just thinking about all that !!
However this year Mrs Bear will be checking into the Hospital again, and it will be on December 27—Our actual 49th Wedding Anniversary date. I’ll tell you all about it when it gets closer to that day, because I’ll be asking for your help again at that time. You guys were Great Help the last time.
So that’s why we moved our Anniversary Dinner up a few weeks!!!
Here’s how we did it:
This will be a 3.15 pound Prime Rib, after the bones have been removed.
I will be using Apple Sawdust instead of my usual Hickory at the request of Mrs Bear.
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.
Morning (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” (formerly known as Worcestershire Thick), and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then put it in my fridge until 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).
Later (Smoking Time):
10:30—————Preheat my MES 40 to 220°. (Set at 210° to get 220°)
10:30—————Fill 1 1/2 rows of AMNS with Apple Dust, and light one end.
11:15—————Put Smoking AMNS on Right side of Smoking Rack in bottom position, just above the Chip Dumper.
11:15—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 2nd Position of 6 position smoker.
1:30—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 106°.
2:00—————-117° IT
2:30—————-127° IT
3:00—————-135° IT
3:20—————-140° IT—-Cut heat back to 140° and open door to get down to 140° fast.
3:25—————-140° IT—-Smoker Temp peaked at 169° from inside residual smoker heat.
3:35—————-140° IT—-Smoker Temp down to 160°, but IT is still 140°.
3:45—————-140° IT—-Smoker Temp down to 145°, but IT is still 140°.
3:50—————-140° IT—-Remove Prime Rib from Smoker.
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 was another Awesome Smoked Prime Rib, and the Apple Dust was slightly more mild, but still Great !!
Thanks For Looking,
Bear
3.15 pound Choice Prime Rib ready for Smoker:
1 1/2 rows of Apple Sawdust--One end lit:
Had to lean plywood over smoker window to keep sun from hitting heat sensor:
Ready to bring in to the Kitchen.
Here you can see where I put my probes & Amazing Smoker:
Ready for Slicing:
3 Slices--One for our Supper & two for future SV Reheat:
End Trimmings for the next few Breakfasts:
Bear's Plate:
OOOPS, Forgot the Pickled Red Beets!!
Next Day's Breakfast "Steak & Eggs":
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