9.4 lb 4 rib Prime Rib

alaskanbear

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Apr 24, 2011

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Winnsboro, Texas

• May 6, 2011

• #1

Just had to do a prime rib for the wifes BD (late) and Mothers Day (early) combined.. Turned out very good.  Home made rub, our secret marinade and 8 hours of hickory with a finish of apple. Cut in half to smoke, then cut into 12 slices of heaven. Ribs removed and finished-vacuum sealed along with 10 steaks for future pleasure.

Pic doesnt describe the flavor.

 

texasheat

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Apr 28, 2011

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10

Houston, Texas

• May 6, 2011

• #2

Ok now thats just not right....here all I smoked today was garlic then to open the threads and see this....i could almost smell it..great job.  Looks yummy. Now to clean my screen and keyboard.

 

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• May 6, 2011

• #3

Nice. Got some sliced pix?

 

SmokinAl

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• May 6, 2011

• #4

It just ain't prime rib until it's sliced. We wanna see blood! Just kidding, it looks delicious. What is the secret marinade, it sounds so mysterious! Also I bet it was well done cause 8 hours is a long time for prime rib.

 

alaskanbear

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Apr 24, 2011

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Winnsboro, Texas

• May 6, 2011

• #5

Al you are so very right--How I put 8 hours instead of 3 is beyond me.  My bad, internal was 135 when removed and wrapped in alum foil for 30 minutes to rest before slicing.  I didnt , as yet, take sliced pics, but will take when next dinner is brought out. Still new at this forum thing and just beginning to get the hang of it.

As for the marinade, well pomagranate juice, bacon drippins, lime juice, liquid smoke (dash), beef stock, crushed red pepper flakes, ground black pepper, ground nutmeg, sea salt, apple cider vinegar, horseradish, brown sugar and a lil shot of southern comfort. 

Wife worked this one out for us and its a killer on beef, and not bad on pork either, 

 

alelover

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Concord, NC, near Mt. Pleasant, 2 houses past the

• May 6, 2011

• #6

3 hrs is more like it. That'll be juicy and there might be some blood for Al.

 

SmokinAl

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• May 7, 2011

• #7

AlaskanBear said:

Al you are so very right--How I put 8 hours instead of 3 is beyond me.  My bad, internal was 135 when removed and wrapped in alum foil for 30 minutes to rest before slicing.  I didnt , as yet, take sliced pics, but will take when next dinner is brought out. Still new at this forum thing and just beginning to get the hang of it.

As for the marinade, well pomagranate juice, bacon drippins, lime juice, liquid smoke (dash), beef stock, crushed red pepper flakes, ground black pepper, ground nutmeg, sea salt, apple cider vinegar, horseradish, brown sugar and a lil shot of southern comfort. 

Wife worked this one out for us and its a killer on beef, and not bad on pork either, 

Click to expand...

Thanks for the ingredient list. I think this is something I will mess around with to suit our tastes. Thanks for sharing your secret recipe!

 

hardslicer

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Feb 7, 2011

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11

Indiana

• May 7, 2011

• #8

congrats...you and your ladies are in for a treat