Prime Rib Mistake

[dave54]

I smoked a 5 # prime rib Today for my wife and I,
Stared it at !0:30 was done at 2:15 (130degrees after resting)
Biggest mistake I've ever done .
Don't know we did it ether
But next you can bet we're Getting a
BIGGER ONE!!!
No pictures ,we ate all of it Like
we never eaten before, this will the last time we'll smoke
a 5 pounder

 

[bbq engineer]

Dave, sounds fantastic. Believe it or not, I have not done a prime rib on the smoker, but I want to do one. Everyone that does raves about it...I love prime rib with a zippy horseradish.

Glad yours turned out Great!

 

[pineywoods]

Ah grasshoppa I have learned that lesson and glad to see you now have too

Congrats on the first of what I'm sure will be many

 

[3montes]

Lessons learned. I probably have done more prime rib on the smoker than anything else. I always do two. My wife is a distributor for Pepperidge Farm. As a consequence she is in all the local grocery stores regularly and knows all the store and dept managers. She provides the meat departments with bulk stuffing for when they do stuffed pork chops etc. So she knows all the butchers and who has the best meat and whats on sale when.
She always makes sure to grease them with some free Milano's and other goodies when she delivers their orders. This has paid big divedends over the years. We get top shelf prime rib from one of the best markets in town. They will sometimes give her the sale price when they are not on sale. I always buy 7 to 8 pounders and like I mentioned I do two at a time.

I build my fire by using red oak and then add apple or cherry along the way. Very carefull not to over do it on the smoke I am really after the flavor of the meat. I use a English Prime Rib Rub that is suttle but you still know it's there. Very good. I rub them the night before and close them up in the oven cooking bags with a quartered onion thrown in. I like the oven cooking bags because you can close them up without the bag actually coming in contact with the meat. This way when you pull the meat out of the bag you don't leave most of the rub attached to the bag or plastic wrap.

Once the fire is going and the temp has leveled out between 230 and 240 on they go. I always do Dutch's beans when I do prime rib. I place the beans under the cooking grate holding the prime rib so the beans catch all the drippings.
I bring the meat temp to about 132 and pull them off and wrap in towels and put in the cooler for at least a half hour sometimes up to a hour. Gives you time to prepeare more side dishes or just have another beer

Prime rib is simply the best.

 

[forluvofsmoke]

Dave, I've been fortunate in having large enough smokes so that everyone can have some of everything.

Yesterday's 17+ lb 7-bone was a huge hit, and we still had 3 bones left over lastnight.

I'd rather have leftovers to reheat or freeze than come up short...that would bite very deeply.

Sometimes I'll plan a good full smoker for dinner with the intention of most of it landing in the freezer for "one of those days" when you'd like to be smoking but know you won't be able to bring it together.

Merry Christmas!

Eric

 

[dave54]

We just used kosher salt ,pepper and cloves of garlic stuffed inside it
I made a smoke generator and have it hooked up to my mes so I can controll
the smoke better and also used about 2tbs of mustard rubbed on it to keep the
s & p on it while I seared it in garlic oil

 

[dave54]

Wanna adopt me?

 

[ellymae]

Sounds like a terrible mistake!

 

[mudinchev]

This is funny!! As I was preparing to smoke my first ever rib roast, I read the thread looking for hints and ideas. Well I made the same mistake you did. 5lb roast almost didnt feed 4 adluts and 2 kids (kids didnt eat much). That was the best I had ever had!!