5.8# Bone In Prime Rib w/ q/View!

joopster · Dec 21, 2015

My wife got me a new Weber for Christmas so I wanted to treat her right and do a prime rib roast for Christmas dinner.

Here is the Weber she got me - 22.5" in red.

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joopster
Dec 21, 2015

Right now I am breaking it in with a cold smoke - provolone and baby swiss.

I picked up a bone in prime rib today - can't wait!

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joopster
Dec 21, 2015

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joopster
Dec 21, 2015

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joopster
Dec 21, 2015

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joopster
Dec 21, 2015

I am open to suggestions as I have never done a bone-in. The plan right now is to allow for about 5 hours and take to 130-134 and let it rest under foil.

I also plan to make an au jous to go along with it. For the rub - basic SPOG - heavy on the pepper.

Please provide feedback!

Bearcarver · Dec 21, 2015

Here's a couple in step by step form. One in a pan & one not in a pan:

Pretty close to your plan---Use a meat temp probe & pull it when it gets to your temp. ( a few degrees earlier to allow for carry-over)

Smoked Prime Rib (My Best Ever)

Click to expand...

*NEW--Smoked Prime Rib (Panned #3)

Bear

dirtsailor2003 · Dec 21, 2015

One of my favorite ways to do prime rib it to cold smoke it for 3-4 hours then cook it in a salt pack.

http://www.smokingmeatforums.com/t/239180/cleaning-out-the-freezer

joopster · Dec 21, 2015

dirtsailor2003 said:
One of my favorite ways to do prime rib it to cold smoke it for 3-4 hours then cook it in a salt pack.

http://www.smokingmeatforums.com/t/239180/cleaning-out-the-freezer

That is a different way of doing things. I like the idea but I think I am going to do it directly on the smoker for Christmas. Looked great though!

SmokyMose · Dec 22, 2015

Looks like we're going to have warm enough weather here in Indiana so you won't freeze your tail off, but you might be fighting rain...
Personally, I would try one of Bear's methods. Dirtsailor's sounds interesting, but I'm afraid I don't have the $ to spare to experiment with an expensive piece like that!!
We got what looks like the same thing, but Marsh calls it a "Bone in Rib Roast". (?) I would love to make it in the smoker, but the Mrs. is looking forward to doing it herself. She deserves to have a little fun, too :-)
Looking forward to seeing how it turns out!

rc4u · Dec 23, 2015

wow regular price for no bone here is $12.99 and I just bought my ordered one with the chine cut off and then boned and retyed....was on sale for $7.99 a pound.. the chine on there IMHO will not add any flavor but does add to cook time.. I have only cooked one that way and the rest chined....and they seem to cook much more even....as that bone takes a lot to heat and the other side is cooking....the butcher or cutter should know how to cut it off and chine it if you want....I do it as it is more meat for the money...Again its just a suggestion not everyone likes it my way...jeff

Bearcarver · Dec 23, 2015

rc4u said:
wow regular price for no bone here is $12.99 and I just bought my ordered one with the chine cut off and then boned and retyed....was on sale for $7.99 a pound.. the chine on there IMHO will not add any flavor but does add to cook time.. I have only cooked one that way and the rest chined....and they seem to cook much more even....as that bone takes a lot to heat and the other side is cooking....the butcher or cutter should know how to cut it off and chine it if you want....I do it as it is more meat for the money...Again its just a suggestion not everyone likes it my way...jeff

Yup---This is the time to get good prices on Rib Roasts.

I buy my year's supply of Rib Roast during Christmas week of every year. Monday I got 6 Choice Roasts @ 5 to 6 pounds each @ $6.99.

I had them cut all the bones off with an extra inch of meat on the bones for a couple super meaty Dino Rib Smokes.

Then I had two of the Roasts sliced into Steaks, and left the other 4 as Boneless Prime Rib Roasts.

Now I'm set for the next 12 months.

Bear

joopster · Dec 24, 2015

I am getting excited.

I will be rubbing in worceshalsdkjf sauce, SPOG and stuffing with garlic cloves.

Chef Jimmy's Au Jus will be made and thickened for more of a gravy - oh boy oh boy!

I will post pics when I get it prepared for tomorrow!

mneeley490 · Dec 24, 2015

Joopster said:
Chef Jimmy's Au Jus will be made and thickened for more of a gravy - oh boy oh boy!

That is good stuff!!!

one eyed jack · Dec 24, 2015

Hey Joopster, congratulations on that fine new kettle. Red grill, red meat = win win as far as I am concerned

Looking forward to seeing how your Prime Rib turns out.

joopster · Dec 24, 2015

Well, the cloves are in the beast. Rubbed down with SPOG.

Going on tomorrow around noon for an early dinner.

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joopster
Dec 24, 2015

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Dec 24, 2015

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Dec 24, 2015

SmokyMose · Dec 24, 2015

Looks like they've backed the rain forcast off another day or two, Joopster!
Good luck; we're all with you (And I'm jealous because I'm not smoking!).

Dan

mneeley490 · Dec 24, 2015

Will be watching and waiting.... I will be doing one very similar this weekend. Can't wait to hear how yours turns out.

joopster · Dec 25, 2015

I was very excited to get the new Weber broke in - I tried for over an hour to stabilize temperature and I could not do it.

Part of the issue is that I want to smoke at 200-215, the slower the better. I think I initially lit too much charcoal and I just couldn't get it to come down in temperature.

If I was doing a twenty dollar rack of ribs I would manage, but not a $65 hunk of meat.

Anyhow, here is how it was set up. I liked the setup but oh well.

It's on my POW drum smoker now, just put on at 12:20. At 1:00 I will be adding beef broth to au jus.

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joopster
Dec 24, 2015

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joopster
Dec 25, 2015

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Dec 25, 2015

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Dec 25, 2015

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joopster
Dec 25, 2015

So after messing with the Weber I just switched to my go to, the POW on the right....

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joopster
Nov 19, 2015

More pics to come!

SmokyMose · Dec 25, 2015

Thank goodness you had the drum for a backup! Looks like you're not all that new to cooking, you just need to get used to that pretty new Weber...
Still looking forward to the Q-View...[emoji]128522[/emoji]

joopster · Dec 25, 2015

SmokeyMose said:
Thank goodness you had the drum for a backup! Looks like you're not all that new to cooking, you just need to get used to that pretty new Weber...
Still looking forward to the Q-View...[emoji]128522[/emoji]

No kidding!

We are rolling now - the wind wasn't my friend and I will have another stab at the weber in the future.

Can't wait to taste test!

mneeley490 · Dec 25, 2015

It just takes some practice. My Weber kettle will maintain a steady temp in almost any weather, I've just marveled at how good it does. And we get some pretty good winds here.

So yeah, PR is not something to practice on. Good luck!

joopster · Dec 25, 2015

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joopster
Dec 25, 2015

joopster · Dec 25, 2015

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Dec 25, 2015

one eyed jack · Dec 25, 2015

Hey Joop, the pictures of your end results speak for themselves. Looks pretty good to me.

For future reference; This is how I set up my kettle for low and slow smokes. Do a search for "the snake method". The amount of briquettes in this photo will give me at least 6 hours easily controlled, (Not to be confused with "set and forget"), temps of 225* to 250*. I light about a dozen briquettes in the smaller size Weber chimney and pile them up on the end of the "snake".

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one eyed jack
Dec 25, 2015

5.8# Bone In Prime Rib w/ q/View!

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