Smoked Prime Rib (Panned)

Discussion in 'Beef' started by bearcarver, Jul 21, 2015.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Smoked Prime Rib (Panned)

    Still can't get enough of these things!!!

    We just finished repairing my MES 40, and Temperature tested it yesterday, so what better to give it the real test than another Hickory Smoked Prime Rib!!!

    I had a Small 4.72 lb Choice Prime Rib that kept winking at me every time I opened the Meat Freezer.
    I just had to put a stop to that, so below is what I did about it.

    Prepping (8:00 AM):———Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then give it a good coat of Worcestershire “Thick”, and put it on a Wire Cooling Rack, in a Foil Pan. Then apply a little CBP, Garlic Powder, and Onion Powder. Then cover it with Plastic wrap, and put it in my fridge until Smoking Time.

    Same Day Smoking Time:
    11:30----------Preheat MES 40 to 220°
    11:30----------Fill 2 rows of AMNPS with Hickory pellets, and light one end.
    12:00----------Put Roast on wire cooling rack, in foil pan, on smoking shelf, in #2 position in smoker.
    12:00----------Put smoking AMNPS on bars, to left of chip burner assembly.
    3:00------------Insert sterile probe into center of Roast. Internal Temp is at 122°
    3:30------------128° IT
    4:00------------134° IT
    4:15------------136° IT Cut Heat back to 100° and open door to get heat down to below 140°.
    4:50------------138° IT Remove Prime Rib from Smoker.

    Slice, plate, add sides, Take Pics, and eat.

    Note: Putting Roast on wire rack in foil pan did not lessen the smoke flavor, and makes a lot less clean-up trouble.

    Mrs Bear and I both agreed this was the Best One Yet !!!

    Enjoy The Views,


    Starting with a Choice Prime Rib, weighing in at 4.72 LBS, @ $7.99 per pound:

    Wire Cooling Rack in a Foil Pan, with Worcestershire “Thick”, CBP, Garlic Powder, and Onion Powder:

    Apply a big gob of Worcestershire “Thick”, after cutting a cross-hatch through the Fat into the Meat:

    Seasoned and ready for the Fridge until Smoking Time:

    Two rows of Hickory Pellets & one end of my AMNPS is lit:

    AMNPS smoking nicely & ready to do it’s job:

    A view through the looking glass—Love my MES 40:

    As you can see, all that rain we’ve been having hasn’t hurt my front yard a bit:

    Hard to see in a Pic, but real nice TBS coming from my top vent:

    Fresh out of the Smoker, and ready to slice:

    Sliced and just the way Mrs Bear & I like them:

    Bear’s first Helping on a Hot Plate:

    Leftovers for the Bear——MMMMMmmmmmmm……………..
    Last edited: Oct 12, 2017
    piratey, tropics, gary s and 7 others like this.
  2. Nice Job again, Looks perfect just like I like them. Last time you said best one yet, this time best one yet and I'll bet the next one will be the best one yet.

    My wife tells me that every time I do brisket.    Glad your up and running and what a fabulous looking prime rib    [​IMG]

  3. phatbac

    phatbac Master of the Pit

    Looks Awesome. Doing one of those at Christmas this year ( i figured it would be better than ham or turkey), Its great to have so much detailed instruction. Thank you!

    Happy Smoking,

  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bear My mouth is watering.My MES must be sad I have not used it in awhile.Thanks for sharing

  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty Bear! Nice Smoke!
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Gary!!

    This one was the most Tender Ever too---Probably because it was fattier than usual.

    I just can't imagine a Choice Prime Rib being better than this Little Guy.

    Thank You!!

    Christmas week is also the best time to buy Prime Rib---usually the best sales of the year for that cut.

  7. I need to move to the other East Texas so I will close to Bear, Looks like he eats High on the Hog, I guess we wil have some old chicken for supper.

  8. That looks awesome... if i ever muster the money and the courage to smoke a chunk of meat that expensive i will definitely be referring to your "Step by Steps" 
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Richie!!

    Better warm it up one of these days!

    Thanks for the Point !!

    reinhard likes this.
  10. b-one

    b-one Smoking Guru OTBS Member

    Great looking dinner! And I'll toss in a :points1: for a super clean window view!:biggrin:
  11. twoalpha

    twoalpha Smoking Fanatic

    That is an awesome looking slice of prime rib. Just right for a hungry bear.

    Great Job as usual.[​IMG]

  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    As always, John, your PR looks incredible! No question about're the Prime Rib King around here!

    Nicely done Brother! Gotta give you a point for making me drool! Thumbs Up

  13. heubrewer

    heubrewer Meat Mopper

    My next smoke will be a prime rib. Thanks for the post and tips. That looks sooooooo great. :points: :drool:
  14. I Looked at it again, Nice fat content, I'm sure that had to help with flavor and tenderness.

    You are the Prime Rib King

  15. reinhard

    reinhard Master of the Pit OTBS Member

    Awesome Prime Rib!!!! [​IMG]Reinhard.
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Case!

    Thank You JC !!!

    And Thanks for the Point !

    Yes, the price keeps going up, but if you find them on sale, like during Christmas Week, they're not so bad.

    The good thing is, out of all the Smokes I do, a small Prime Rib like this is definitely the easiest with the biggest reward.

    Any of my Smoked Prime Rib Step by Steps will take you to Beef Heaven!! (Sorry about that---I just love these things so much!!)

  17. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks great Bear! Just inspired me to take one out of the freezer for this weekend!
  18. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Great looking PR and awesome write-up as usual. Don't know what I'd do without those steam table pans. [​IMG]
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks b-one!

    Thank You Larry!

    I Appreciate that !!

    Last edited: Jul 22, 2015

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