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Yet another Prime Rib thread, with QView

post #1 of 30
Thread Starter 

  Ahh yes. holiday time when prime rib is on sale. I prepared a 6 pounder today. This cut had better marbling than previous purchases. I also cut the bone "almost" free, and bound the roast with butchers twine. I apllied a light amount of EVOO, and then some garlic salt and fresh cracked pepper. Smoked over apple, let it rest a few, and we chowed down!! The family has voted this one the best prime rib so far :) The beagle had some meat as well, and enjoyed gnawing on what little was left on the bones :)



prime rib ready to smoke 12-19-2010.jpg


Prime rib out of smoker 12-19-2010.jpg



Prime Rib served 12-19-2010.jpg

post #2 of 30

That looks awesome nice job PDT_Armataz_01_37.gif

post #3 of 30
Never too much prime rib
post #4 of 30

 That looks fabulous !  & delicious, nice job. How long did it take to smoke & your avg. temp ?




post #5 of 30

what a delicious looking meal.  Great stuff.

post #6 of 30

Prime rib looked great, and the rest of the plate was nothing to sneeze at, cudo's

post #7 of 30

That plate looks great! PDT_Armataz_01_34.gif

post #8 of 30

I love doing rib roasts in the smoker (as does the rest of the family) and that one is gorgeous!

post #9 of 30



post #10 of 30

That looks delicious. I finally get go smoke my first one this coming Sunday for Xmas with the in-laws. I hope mine comes out as good as yours.

post #11 of 30

That PR looks terrific, Was wondering What temp, time, and what was the internal temp when you pulled? It definitely looks great  drool.gif

post #12 of 30

That looks very good

post #13 of 30


post #14 of 30

Ditto on the awesome

post #15 of 30

WOW!  Killer!

post #16 of 30

Looks great. Yummy!

post #17 of 30

PDT_Armataz_01_09.gif what? to much?PDT_Armataz_01_02.gif one can never have to much of such an awesome looking thread, you did wonderful

man makes me wish i wouldnt be so cheap and go get me one again

post #18 of 30



I am trying my first prime rib for xmas eve.

What were the details? How did you get the outside to crust over? temp, time???


Thanks for any info!



post #19 of 30
Thread Starter 

I did nothing special to the outside. I applied a very thin amount of Extra Virgin Olive oil, and then garlic salt and cracked pepper. Smoker temp ran around 230F, ocasionally reaching 245F. it took about 4 1/2 hours for this 5 pounder to hit 140F internal. I let it rest in foil for about 15 minutes, and then we chowed down :)

post #20 of 30

Looks Great!


What smoker did you use?




No Creosote! A-Maze-N Smokers

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