First Time Smoking a Prime Rib

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kolesar75

Newbie
Original poster
Feb 22, 2015
12
23
Canfield, OH

I know its technically not "prime rib" but close enough! 

All I used for seasoning was kosher salt, fresh pepper, and a little garlic powder. 


These Brinkmann Smoke N Grills really do a good job after making a couple mods and taking time to get a feel for them.
I kept the temp between 225-250 and used apple wood chunks.  


Let it sit out for about 45 mins and then threw it on.  

I waited a little to put the wood chunks on.  


Took it off at 137, it eventually reached 144. 


Not a lot of meat on the ribs, they look nice, but it was mostly just fat. 



As you can see, I completely forgot about taking a picture before I started slicing it, I was like a dog waiting to chow down and practically drooling from my mouth watering! 
I didn't realize at the time to cut the fat on the left after I removed the ribs.  

Altogether I'm happy with how it came out and my whole family really enjoyed it.  Once again, this site really gave me a lot of great tips and testimonials!
 
Looks Excellent !!!
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Pretty much used the same temps I use.
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Love it wall to wall Pink!!
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Bear
 
Last edited:
Just checked out "Bear's Step by Steps" a lot of great stuff in there, definitely gonna come in handy!
 
That was a beautiful color  My kind of PR

Gary
 
Holy crap, that's expensive!!!! It looks delicious.

And yes it is prime rib. Once & for all grading has nothing to do with it. Although the proper term is "standing rib roast" it  is called "prime rib" because it is cut from the "rib primal" cut of beef.
 
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BS. Your description is a full primal. Anyway once the full rib is cut from the front, the bone count is reversed. The muscle is "dorsal maximus" or something like that.
You're right most of the time and I'm not getting into p......g contest over this.
 
BS. Your description is a full primal. Anyway once the full rib is cut from the front, the bone count is reversed. The muscle is "dorsal maximus" or something like that.
You're right most of the time and I'm not getting into p......g contest over this.
You're both kind of right and both kind of wrong.   6 through 12 is the full primal loin, but "Prime Rib" doesn't refer to just the first 5 ribs from the strip end of the loin.  It refers to a roast cut from any of the bones of the whole loin, whether it's the first 5 from the strip end, all 7 bones, 4 bones from the chuck end, what have you.  As to the name of the muscle, you're close here as well.  It's the "longissimus dorsi".  This is the "eye" of the ribeye loin and the primary muscle of the NY strip loin.     The cap of the ribeye is the "spinalis dorsi". 
 
 
We're right & we're wrong. No biggie. What is important is that the OP has a beautiful cut of meat, cooked perfectly and looks absolutely delicious.
Yep yep.  Looks absolutely delicious.  Only thing I'd do different is to pull it a bit sooner and finish it off with a reverse sear to get a nice crust.  But, different strokes for different folks and all that.
 
Honestly I wasn't (and still kind of not) too familiar with all that pertaining to the meat and the name, I just asked the butcher for a prime rib. He then told me I could pay $20.29/ib or 13.29/ib so I went with the cheaper. But thanks for the info on it and thanks everyone for all the complements!
 
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