First attempt at Prime Rib

Discussion in 'Beef' started by bmaddox, Feb 16, 2015.

  1. bmaddox

    bmaddox Master of the Pit

    My wife is a manager at a jewelry store so Valentine's day is one of her busiest times of the year. This means that instead of going out, we stay in and I am tasked with cooking dinner. So this year I decided to try my hand at smoking a prime rib. It was one of the best things I have made in a long time. My wife and I had prime rib at a few different family member's houses over the holidays and I was never too impressed with it because it wasn't as tender as I knew it should be. The one off the smoker was so tender it melted in your mouth. This is one that I will be doing again.

    4.5 lb (two rib) standing rib roast

    I rubbed it with a lot of black pepper and some salt, garlic powder, and onion powder. I personally like prime rib with a good crust so I probably put more rub on than most people would.

    It smoked for 4 hours at 220. I pulled it at an IT of 130 and it carried over to 135.

    Perfect medium rare (which is the only way I will eat a good cut of beef)

    Served it up with some horseradish sauce, potatoes au gratin, and roasted balsamic brussel sprouts.

    bonzbbq, tropics, bearcarver and 3 others like this.
  2. bear55

    bear55 Master of the Pit

    That is some greats eats there.
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Mmm...that looks just about perfect...very nicely done!  Smoked PR is just about our favorite meal... [​IMG]


  4. sqwib

    sqwib Smoking Guru OTBS Member

    bonzbbq likes this.
  5. Man that looks amazing! It's a surprisingly easy smoke isn't it.
    Last edited: Feb 16, 2015
  6. Nice job, it looks great  [​IMG]


  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking prime rib! Nice smoke!

  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Perfect, bmaddox!!![​IMG]

    Your method & outcome looks almost exactly like mine, and they're my favorite!![​IMG]

    If it wasn't so damn cold out, I'd pull one out of the freezer right now!!![​IMG]

    And I agree---The best thing we can smoke----And also the easiest !![​IMG]

    Beautiful Job !!-------------------[​IMG]

  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That belongs on a magazine cover, you can send them bones to me, I am making some Barely Soup with the rib bones from X-mas Thanks for sharing Fantastic

    Last edited: Feb 16, 2015
  10. bmaddox

    bmaddox Master of the Pit

    I couldn't believe how easy it was to smoke. On my MES with a mailbox mod I was able to throw it on and forget about it until my maverick said it was at temp.

    Bear, I did read your step by step to get a feel for how it should go. It was a big help in setting my time/temp.
  11. twoalpha

    twoalpha Smoking Fanatic

    Your first PR looks right own. Will be hard to beat this performance.

    Nice post.

  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks incredible!!! Need to get me one of those!!!
  13. Just think, if that's your first what will #10 look like ? We will all have to shield our eyes

  14. sqwib

    sqwib Smoking Guru OTBS Member

    You aint kidd'n brother!

  15. bonzbbq

    bonzbbq Smoke Blower

    You hit it on this one, brother, don't know if I have seen a better looking PR than this one, Bonz
  16. bigd3077

    bigd3077 Meat Mopper

    I want that in my mouth
  17. smokinadam

    smokinadam Smoking Fanatic

    Yummy! Looks as good as you say it tasted! 🙌👏 were those Brussels fresh or frozen? Only ever had pickled ones a and just got some frozen ones at TJs
  18. bmaddox

    bmaddox Master of the Pit

    They were fresh. I roasted them for 30 min at 400 with some bacon and olive oil then poured some balsamic vinegar on them. They were almost as good as the prime rib.
  19. I think you need to rename your thread  There was no Attempt here, You nailed it   again Good job

  20. sqwib

    sqwib Smoking Guru OTBS Member

    We do the same but we don't usually use time!

    It's the only way I can eat those little guys! you go to broil them till black, they get nice and sweet.

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