Father's Day Prime Rib -- Inspired by Bearcarver!!!

Discussion in 'Beef' started by turick, Jun 13, 2014.

  1. turick

    turick Meat Mopper

    So I'm not smoking this until Sunday, but I guess I like to post during the whole process, and that process started today when I went and bought 7 pounds of prime rib!

    First off, huge thanks to Bearcarver for sharing his knowledge and recipes and always being so quick to respond to me and answer my questions.  I was going to do a brisket, but he inspired me to change it to prime rib!

    So the butcher only had boneless prime rib, which I am fine with.  I've never purchased one before, so when they brought it out and I saw it, it was love at first sight.  The meat looks amazing!!!

    But I suppose at $11.99 a pound it had better!  My only concern is that John's prime rib always has a thick layer of fat on the top that he scores with cross-cuts, and mine seems to be all trimmed up.  I hope that doesn't affect the flavor.  I guess we'll see.  I'll post more pictures tomorrow after I get the rub on it and on Sunday with the finished product.
  2. chef willie

    chef willie Master of the Pit OTBS Member

    YUM.....now that's a chunk of beef and I was guessing about 10 bucks a pound. So, better bring on your "A" game, as they say, so you can begin the Fathers Day Legendary Prime Rib Smoke tradition. I'm thinking the low & slow route won't affect the quality of the outcome with most of the fat cap removed. I, for one, don't wanna spend 12 bucks a pound for fat. Keep us posted but it looks like a great start to me.....Willie
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great from here, Josh!![​IMG]

    No fat cap is cool---No scoring required.

    Your Father's Day meal is gonna be Awesome!!!

    $11.99 is pretty high----Did they say what it was?---Choice or better I would assume.

    Once you see how much you like it, you're gonna have to watch for good sales at the right times, like Christmas week & Thanksgiving, etc.

    I never paid more than $6.99, but I watch for sales, like a Hawk!! And I vacuum pack a lot.

    Just yell if I left anything out.

  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome turick & following Bear's method..... You'll knock it outta the park ! Good luck & lookin forward to seeing the final product ! Thumbs Up
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]  Good luck we will be watching this one

    A full smoker is a happy smoker

  6. turick

    turick Meat Mopper

    Well, I lied.  The fat cap was on the bottom!  So I went ahead and scored it up, slathered it in A1, and applied the SPOG.  Couldn't find thick Worcestershire sauce anywhere, so after speaking with John, I went with A1. 

    Not very exciting, but can't wait to cook it tomorrow!!!

  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]     [​IMG]
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    I thought that first pic looked like the bottom of mine after I cut the bones off, but I wasn't sure, so I didn't open my yap.

    So now the scored fat side will be up??

  9. turick

    turick Meat Mopper

    Ya, that first picture I took, I just opened the package, snapped a picture, tried not to just start eating it raw like a lion, and closed it back up. Even from the picture you can't see the fat, but it's actually a pretty thick layer. And yes, the plan was to smoke with the fat side up so it could run down the meat. Is that correct?
    Last edited: Jun 14, 2014
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---Now we're ready to cause severe Drooling across the Country!!

    I just got the word---My Son's in a Pool Tourney, and if he keeps winning, my Father's Day Dinner could be moved to Monday, instead of Sunday. Either day's fine with me & Mrs Bear.

  11. turick

    turick Meat Mopper

    Bear, just one question.... Why is your son out playing pool when he should be out catching you some more salmon?!
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---He's the team Captain, and the Salmon don't run through Pulaski, NY until October.

  13. turick

    turick Meat Mopper

    It's go time!!! Temp set at 240.

    Last edited: Jun 15, 2014
  14. turick

    turick Meat Mopper

    133 degrees IT reached! Now for a little rest at 120 degrees..... This little guy took a smoke bath for 4 hours and 50 minutes.

    Last edited: Jun 15, 2014
  15. turick

    turick Meat Mopper

    I have no words. Maybe one of the most unbelievable meals I've ever had. Truly, the pictures speak for themselves. My hat is off to you, Bear!

    Falling apart, melt in your mouth, incredible flavor.... WOW!!!

    Last edited: Jun 15, 2014
    bearcarver likes this.
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah!!

    That's what I'm talking about !![​IMG][​IMG]

    That's a pile of Beautiful Stuff !!![​IMG]----------------------[​IMG]

    Nice Job, Josh!!![​IMG]

  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great [​IMG]
  18. knifebld

    knifebld Smoking Fanatic

    Dude that is one great looking meal!!!

    Bet you made a lot of happy people on Father's Day...great job turick! [​IMG]
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hey Josh,

    I hope you had enough leftovers for some Steak & Eggs in the morning, and some Sammies after awhile!!![​IMG]

  20. turick

    turick Meat Mopper

    Ha! Had to go out of town last week for business and I don't think the leftovers lasted one day while I was gone! I'm going to have to do it again just for the leftovers!

    P. S. The au jus was a complete waste because the meat tasted so good on its own!

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