Another Christmas Prime Rib w/qview

[solaryellow]

Made my au jus with a quart of beef stock, one medium onion and a tablespoon of Tony Chachere creole seasoning.

While that was going on I also pulled my prime rib out of the fridge. I had rubbed it with EVOO, black pepper, kosher salt, and garlic powder.

Then on to the UDS it went. Because of the wind and rain, I struggled to maintain temps early on and made a lot of adjustments the first hour or so.

The rain hasn't quite managed to melt all the snow from a week ago but there isn't much left.

Ahhhhhhh, the wait is finally over.

Success!

It was a little more rare than I like but man was it good. Still got more than half of it left to reheat and eat over the weekend.

Thanks everyone for the help with my first one! I am sure there will be many more to come.

 

[beer-b-q]

Looks Great...




Merry Christmas

 

[pineywoods]

Looks like an awesome job Joel and I bet it tasted great too

 

[solaryellow]

I think we all were disappointed we couldn't eat more of it Jerry. Got a good 6 - 7lbs to work on over the next several days.

 

[pineywoods]

Thats a good thing and pulling it a little on the rare side makes it nice when you reheat it. I ended up doing a 7 lb and an 8 lb so I have some left too

 

[meat hunter]

Looks great. I wish I would have thought of doing a prime rib over the Christmas Holiday. But then again, the snow pretty much prevented us from doing anything. Great looking smoke. I can only hope mine, when I do it, turns out half as nice as your did. Points for your first Prime.

 

[solaryellow]

Thanks Todd! Sorry to hear you guys are getting hammered up there. :(

 

[mballi3011]

Man oh man there Joel that thing look awesome and really good too. Sorry for the rain but it's better then snow I guess.

 

[ronp]

Awsome looking prime rib.

Mine is off and I hope it looks and tastes as good as yours.

 

[solaryellow]

Thanks Mark!
Thanks Ron!

 

[john3198]

Great job, Joel. I've done 3 now, and had I known how great these are, I would have been doing them for years.

I had a dinner guest from China last weekend. I had cooked one 4 lb roast to 120 for me and Nancy - we like it moo'ing. I cooked the other to 130 - still pretty rare - might go to 135 next time for med rare. Anyway, the Chineese guy asked for something well done. Cut him a slab and tossed it in the skillet for a couple of minutes each side. He was happy.

So - you can always cook it a bit more (some will even do it over a grill) if need be.

 

[cheapchalee]

Great looking Prime rib. Seems like it's a big favorite of the SMF for Christmas this year.

Charlie

 

[solaryellow]

Cut a slice off this morning, poured in some au jus, and stuck it in the oven. Fried up some eggs while the prime rib was in the oven and voila. Prime rib and eggs for breakfast.

 

[Bearcarver]

Man, does that ever look great. Points to you!

I always like it a little extra rare, if there will be any left. Then I like to slice it & throw it on the grill at high heat for a minute or two on each side, enough to warm the inside & turn the existing fat into a hot bubbly mass of juicyness !

Thanks for showing these great pics,
Bearcarver

 

[porkaholic]

That looks wonderful. Now I have to try one. Thanks for posting this.