Three Bone Prime Rib ( Yes Again)

Discussion in 'Beef' started by foamheart, Jun 14, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    When I first came to the site I saw Da'Bear's post of a Prime Rib Roast and had to try. It was terrible, but I have my nerve up to try again (besides the raost has been in the freezer too long now).

    So this is then.......

    http://www.smokingmeatforums.com/t/144025/prime-rib-roast-first-attempt-failed

    So this is now........ 6.99 lbs, defrosted. yes I know... but I don't have a vac-sealer and I didn't plan on it being in the freezer near this long. Its just with the first failure I was in no hurry to go at it again.


    Trimmed some grey meat, not really freezer burn just been in the freezer unloved.

    I tied it this time because after it thawed some of the fat layers on the outside started separating. That would be good one a piece of well aged beef. Yes, I know, like my last attempt/


    I rubbed it down, nothing wild, salt and ancho pepper on worestchire sauce.(Can anyone really spell it right?).

    Chopped up some old veggies thinking to try some of JJ's Au Jus, his other stuff is really good so why shouldn't this be?


    Got that far and its supper time. Two weeks ago blanched a sac of crawfish for the freezer, last weekend we stuffed the crawfish heads, tonight I thawed some crawfish, peeled and cooked a bisque.


    And by the bowl, it was so good I had a second bowl. The heads(stuffing) was a bit hot from Cayenne and either needed less bread crumbs or more crawfish meat, but like I said, I had to get seconds and might have hid some for later for dessert except I needed to put some up for baby Sister for work this week.


    I got too full to do anything more but clean up..... Will start again early in the morning. I am thinking now that some Tatonka dust would go good on top of the rub....Hmmmmmm..........

    Tomorrow.
     
    Last edited: Jun 14, 2014
    heubrewer likes this.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Dang Foam, can't wait for your PR smoke & your dinner tonite, well I'am just speechless ! :drool Looks soooo gooood ! YUM ! :beercheer:
     
  3. c farmer

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

    I am wanting to do a prime rib.  I am watching
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    OK, its way to Early.... wait .....its way too late cause I am still up from yesterday, I am too old for this!

    Three bone in the smoker at 230 degrees at 7:00 AM, after a vigorous massage of Tatonka Dust.


    I did not probe it. Why? I do not know since there is a bone on this on.

    Now it's time for some coffee...... thinking maybe a bit of Faux Bailey's and Tia Maria with it this AM.

    BRB!
     
    mark h likes this.
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you friend, Dang and to think I used to get up this early everyday!  What was I thinking?
    Its really a beautiful piece of meat, although I do miss that lovely slightly charred texture and taste of the grill. I know I should fire up a pit and cook it there so I can get that, maybe when my eyes quite burning I'll think about it.
     
  6. heubrewer

    heubrewer Meat Mopper

    Looks great so far

    I have frozen many a prime rib without vacuum wrapping for almost a year without any frost bite or any other negative effects.  

    My procedures are wrapping tightly in plastic wrap and then Al foil.

    I have  pseudo "smoked" those frozen ones and fresh ones and cannot tell a difference.

    Prior to my MES 30 smoker I would use my  22" Weber Kettle grill with indirect heat and added a ton of soaked wood chips to the coals over the course of the cook.

    Great smoked flavor and a reduced cooking time.

    I will try a smoked PR on my MES 30 one day and see how much of a difference there is

    Open to comments and experience, although I do not want to hijack this thread
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great from my house, Foamy!!![​IMG][​IMG]

    Hope it's not from the same cow as that last one was!![​IMG]

    Be Back.

    [​IMG]

    Bear
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its Ok, I don't mind. I think its why we do threads, so others can add to or ask for info. Sorta silly to start a whole thread for a fairly simple question. That's why the Q-View so people can see exactly what is done. There are some really intelligent folks here. And then there are those who just overflow with common sense. If ya can't find an answer here, you are in trouble. Nothing teaches like experience, what you learn from that experience is knowledge, and if you can apply that knowledge its called wisdom. Loads of wise folks around here.
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Bear.

    Well......... I nearly always burn pecan shells for chips. Friend who got some andouille brought me two large sacks of "Western" Pecan chips which I used. OMG!! have I been using shells so long that I didn't know what trash store bought chips are now? I have some old (like 15 years old) bags of "Western" Mesquite and some of hickory and they are great chips. This new stuff has no weight its almost like rotten wood and an acrid taste. Its ok, they can trim off the outside.....LOL

    I am hoping it pulls off perfect today. I know, I can here me saying, "Beef doesn't know how to tell time"! ROFLMAO
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Three hours into the smoke


    Pulled and rested after 5.5 hours.


    I swear I took a picture of the sliced Prime Rib, but for the life of me I can't find it on the camera.

    DOH!!

    It was a very enjoyable meal, but I hate to say, I am pretty sure I like the steaks grilled better where the fat has rendered and is all crispy. But its a great way to do a gathering.

    Thanks for following and helping me.
     
    Last edited: Jun 15, 2014
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Real Good from Macungie, Foamy!!![​IMG][​IMG]

    Where's those pics of sliced PR ?!?![​IMG]

    Bear
     
  12. chef willie

    chef willie Master of the Pit OTBS Member

    Dang....looks FINE from here Foamy. I gotta tell ya though.....I'd be content with 2 bowls of that bisk and a couple of them rolls slathered with butter, of course, and maybe a bowl of bread pudding......Willie
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking prime rib, Foam. I personally prefer a rib steak over a prime rib roast as well. However, that is like saying I prefer a Mercedes over a Porsche. Enjoy the meal!

    Disco
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I never used a camera till I started coming here. And the last few times I have taken pictures I started noticing a picture here and a picture there going  *POOF*.

    I maybe turning the camera off trying to save the battery and doing it too quick after taking a picture. That was the only thing I could think of today when I pondered the situation.

    The meat was beautiful. Its like what I would expect to see on some live in Alaska, TV wilderness family dinner. "I shot this elk from over 10, 000 ft., now let me cut it up with my SQWIB looking fancy cutting knife". It was pretty, the burnt end were very spicy. We had eggs, Prime Rib ends, and taters for supper. I hid the cut off bone in the reefer...... Muahahahahaha!!
     
    Last edited: Jun 15, 2014
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    And it was good bread too, I allowed it to do a second rise overnight in the reefer. Lower slower rise means better bread. I made the loaf bread for my nieces four year old who is starting to act all citified like her Mom. She likes grilled cheese or caso dip which works fine with me. So I fixed her her own special loaf to make her sandwich with. LOL So she asked if she could take it home. LOL It was some of that honey whole wheat and again it turned out light as a cloud.

    Chef I gotta tell ya, My sister and her husband brought her grandkids with them for lunch. a 4 month and a 4 year old and I understand now why people have kids much younger than I am. LOL I am slap wore out!
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I liked the Prime Rib, but the fat, which is a huge part of the meat, just wasn't cooked right. The meat was really really tender. I guess I have always had my steaks grilled is why. Its like Pop, his steak preference is fried. They are all good. I can see where this would be great as a presentation piece at a family gathering like holidays. I just prefer mine grilled.

    But I now know that the last one wasn't me.
     
  17. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Foam, do a reverse sear on the next one.   Smoke the PR the same way but pull it 10 degrees sooner than you did this one and throw it on a very hot grill or pan to get a nice sear.  Rest then slice.   It's the best of both worlds.  Some nice succulent roasted PR with a nice crusty coat.

    Another method to try is to again undercook the PR, carve some nice slices and then sear them up to temp.
     
    Last edited: Jun 15, 2014
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I thought about that, sort of the best of both worlds. But after the first cooking attempt I wanted to make sure I wasn't to blame. I have a pit sitting next to the smokers. But it only takes less than 7 mins. on the pit without the smoke and I am a happy camper. That means no early rising as to smoke it too.

    It was an exceptional smoke, everyone appreciated it. Will I do it again, yes. This year? Maybe. It was fun and it needed cooking and it was fathers day, what more can I say.
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL.... Bear made me feel really bad......... So here's a shot of the left overs! And that was 7 lbs. of roast.....LOL


    It was much redder/pinker yesterday before its stay in the reefer overnight.

    Sorry Bear, it just turned into a feeding frenzy. I was worried some one might grab up and eat the baby too. It looked like a school of piranhas in a cartoon.

    Only reason we got any felt overs was I hid 'em before throwing it on the table!
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----Didn't mean to make you feel bad, Foamy------I just Loooooove to see Prime Rib Slices!!![​IMG]

    Bear
     

Share This Page