SmokingMeatForums.com › Recipes › Best Ever Prime Rib by Bearcarver

Best Ever Prime Rib by Bearcarver

 

This pairs extremely well with Chef JJ's Smokey Au Jus: http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus
 
 
This one is the best one yet!
There is soooo much difference between a Smoked Prime Rib, and one not smoked!!!
 
 
Prepping (8-16-2011):
 
2PM-------Rinse, Dry, and Score through the surface fat. 
2:10-------Coat with Worcestershire Sauce (Thick), and rub with small amounts of Sea Salt, Black Pepper, Garlic Powder, and Onion Powder.
2:15-------Cover with Saran Wrap, and put in fridge for an overnight rest.
 
 
Smoking (8-17-2011):
 
12:00 Noon-------Pre-heat MES 40 to 230˚.
12:00 Noon-------Fill 1 1/2 rows of AMNPS to the top with Hickory Pellets, and light well with propane torch.
12:30 PM----------Put Prime Rib on second shelf, and place AMNPS on bars to the left of the chip burner assembly.
12:30 PM----------Also cut heat setting back to 220˚.
3:30 PM------------Sterilize & insert Meat Probe in center of roast.
3:35 PM------------Internal Temp is 110˚.
4:00 PM------------Internal Temp is 120˚.
4:15 PM------------Internal Temp is 125˚.
4:30 PM------------Internal Temp is 129˚.
4:45 PM------------Internal Temp is 133˚. Kill Power, cover with foil, and remove from smoker.
5:15 PM------------Uncover, take pics, slice, more pics, plate with sides, more pics & eat.
 
Meat coasted to 139˚ internal temp.
 
All Pictures can be zoomed in on.
 
Thanks For Looking!
 

  

Bear
 
Start with these things. (Click to Zoom in to see price on label):
DSC02746.JPG
 
 
All rubbed & ready for night-night:
DSC02751.JPG
 
 
Fill (tightly) a little less than 1 1/2 rows of my AMNPS to the top:
DSC02760.JPG
 
 
This is the heaviest smoke you can get from an AMNPS, with only one end lit.
In my opinion, any more than this would be too much.
There are two ways of getting this much smoke.
One is filling it to the very top, as I did here, and lighting one end.
The other is to fill it "not as tightly", and not quite all the way to the top, and lighting both ends.
DSC02768.JPG
 
 
Here is a shot of the smoke inside. Todd calls this "BearSmoke".
Like I said, any more than this IMO, would be too much.
Some cleared away after I opened the door, but before I took the pic.
My exhaust vent is always wide open too.
DSC02769.JPG
 
 
Finished smoking. I just killed the power.
I called the amount of pellets needed pretty close---I figured I'd be close, but......................
Zoom in & see there are about only 3 or 4 pellets unburned.  LOL Shoulda played the lottery that day!!!
DSC02770.JPG
 
 
Ready for slicing:
DSC02773.JPG
 
 
First cuts:
DSC02774.JPG
 
 
Rib section removed for Chef---Later:
DSC02776.JPG
 
 
Other side of rib section:
DSC02777.JPG
 
 
BearView:
DSC02778.JPG
 
 
SuperBearView!  You can click to zoom in & walk around between the slices.
Please wipe your feet first!!!
DSC02783.JPG
 
 
Wednesday's Supper:
DSC02786.JPG
 
 
Thursday's Breakfast----Leftovers plus a couple of eggs:
DSC02795.JPG
 
That's All Folks!

Comments (12)

that looks AMAZING!!! Great Job...
Now that's what I' talking about !!! i DID THAT SAME RECIPE LAST YEAR FOR NEW YEARS and it came out the best I have ever tasted. I plan to do the same thing for new Years this year.... Great job fella !!!!
http://www.smokingmeatforums.com/g/a/87139/prime-rib-for-new-years-2012/
I'm thinking of doing one for Christmas. This looks awesome!
I'm under the weather today, but you just made me hungry.
Awesome man
That looks awsome, but I do have a ? being new to all this. There is all the talk about the 4 hour to 140 rule. Why is it ok for prime rib.
I think the answer is that you were not smoking it under 200
makes my mouth water just looking at that beauty
BadSmkinHabbit 12/30/12 at 6:16pmThat looks awsome, but I do have a ? being new to all this. There is all the talk about the 4 hour to 140 rule. Why is it ok for prime rib.
If you don't puncture the roast, like injecting or temp probing before the first 2 or 3 hours, you don't have to worry about the 4 hour rule.
Also: This Prime Rib is so juicy, it doesn't need any Au Jus.
Bear
That looks AMAZING AWESOME OH MY GOODNESS!!!!!!
How long or what temp should I smoke at for a nice medium well?
SmokingMeatForums.com › Recipes › Best Ever Prime Rib by Bearcarver