First Time Smoking a Prime Rib

Discussion in 'Beef' started by kolesar75, Mar 2, 2015.


  1. 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!
     
    bearcarver and gary s like this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Excellent !!![​IMG]---------------------------------[​IMG]

    Pretty much used the same temps I use.[​IMG]

    Love it wall to wall Pink!![​IMG]

    Bear
     
    Last edited: Mar 2, 2015
  3. Just checked out "Bear's Step by Steps" a lot of great stuff in there, definitely gonna come in handy!
     
  4. one eyed jack

    one eyed jack Master of the Pit

    Looks like a successful smoke to me.  Good job!!  [​IMG]
     
  5. Wow   Nice !!       [​IMG]

    Gary
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Glad you like it!!

    Bear
     
  7. tootall87

    tootall87 Newbie

    A perfect pink throughout the cut. Absolutely beautiful!
     
  8. That was a beautiful color  My kind of PR

    Gary
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I could chow down on that like a Junk Yard dog, don't even bother me while I eating...[​IMG]
     
  10. bmaddox

    bmaddox Master of the Pit

    Looks good. I took mine off a few degrees before you did but the end result looked the same.
     
  11. aceoky

    aceoky Smoking Fanatic

    WOW that looks so good!

    [​IMG]
     
  12. ak1

    ak1 Master of the Pit OTBS Member

    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.
     
    demosthenes9 likes this.
  13. tigerregis

    tigerregis Meat Mopper

    That is all true but "prime" refers to the first 5 ribs, furthest from the chuck end.Same muscle as strip loin.
     
  14. ak1

    ak1 Master of the Pit OTBS Member

    A full standing rib roast is 7 ribs. Ribs 6 to 12. No it's not the same as a striploin. It is the same as a rib eye.
     
  15. tigerregis

    tigerregis Meat Mopper

    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.
     
  16. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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". 
     
  17. ak1

    ak1 Master of the Pit OTBS Member

    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.
     
  18. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.
     
  19. ak1

    ak1 Master of the Pit OTBS Member

    It's what I like about a standing rib roast. You can go from rare to well done and it still is tasty and pretty tender.
     
  20. 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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