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Prime Rib Calendar (My Favorite Smokes) - Page 3

post #41 of 54
Thread Starter 

UpDate:

 

 

I finally had time to Update this thread again

I started with 6 Prime Ribs.

I added some along the way, and today I just added one from July, 2015, and September of 2015, bringing the Total to 14 Smoked Prime Ribs in this collection.

 

>>>>Please go to the start of this thread to see them all.

 

Note: This is not a Step by Step Thread. This is just a "Look What I Did" Thread.

Hope you enjoy the Pics,



Bear

 

PS: You can find how I did some of these, by going to my "Step by Step" Index, through the link at the bottom of this and any of my other posts:

post #42 of 54

Sorry, I just couldn't bring myself to look again, Makes me want PR too bad.

 

 

Always a winner my friend

 

Gary

post #43 of 54
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Sorry, I just couldn't bring myself to look again, Makes me want PR too bad.

 

 

Always a winner my friend

 

Gary


LOL---I understand---It does the same thing to me too.

 

I'm tempted to pull & Smoke one of the 2 I have in my Freezer, and it just isn't quite time yet.

 

Thanks Gary!!

 

Bear

post #44 of 54

Looks great Bear, I'm trying my first for Christmas tomorrow and using your step-by-step as a guide.  Was it just me or did you IT temperature increase over time from a rare to a more medium/medium rare?   If so, which did you prefer?

 

Great posts as always, Merry Christmas!

post #45 of 54

Great pictures Bear! I made one a few weeks ago following your step-by-step and it was outstanding.  I then went down and bought 6 more...:banana_smiley:

 

Steve

post #46 of 54
Thread Starter 
Quote:
Originally Posted by Briggy View Post
 

Looks great Bear, I'm trying my first for Christmas tomorrow and using your step-by-step as a guide.  Was it just me or did you IT temperature increase over time from a rare to a more medium/medium rare?   If so, which did you prefer?

 

Great posts as always, Merry Christmas!

 

Thanks Briggy!!

You're right---We at the Bear Den have evolved slightly on the IT over the last 15 Prime Ribs.

We started out liking about 137°, and didn't care for how chewy they were any lower, and tried a few more degrees at a time.

We found we liked the texture much better once we got to 139°.

However in the end we found that 144° was a bit too far, but between 140° and 142° gives us the beautiful Pink interior, yet isn't chewy at all, like raw meat. And the taste is Awesome! And actually we really only moved up about 3° to 5° overall.

 

Bear

 

Quote:
Originally Posted by hotfishtacos View Post
 

Great pictures Bear! I made one a few weeks ago following your step-by-step and it was outstanding.  I then went down and bought 6 more...:banana_smiley:

 

Steve

 

That's Great Steve!!Thumbs Up

 

I really love hearing that---Makes my Day!!

 

Bear

post #47 of 54

Looked again, It just doesn't get any better than that.

 

Gary

post #48 of 54
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Looked again, It just doesn't get any better than that.

 

Gary


Thanks Gary!!

 

I love these Smoked Prime Ribs so much, even I have to stop & gaze, in between my Bi-Monthly Prime Rib Smokes.

 

 

Bear

post #49 of 54

Next time I see it on sale - im buying one and going to go for it

post #50 of 54
Thread Starter 
Quote:
Originally Posted by tjdcorona View Post
 

Next time I see it on sale - im buying one and going to go for it


That's Great, TJ !!

 

You won't be sorry!

 

There's a whole bunch of them to choose from in my Step by Step Index (Below).

 

Bear

post #51 of 54

There is:  da Vinci, Salvador Dali, Rembrandt, van Gogh, Picasso  and Bear  his Prime Rib Pics belong right there with them.

 

Had to come back and look again

 

Gary

post #52 of 54
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

There is:  da Vinci, Salvador Dali, Rembrandt, van Gogh, Picasso  and Bear  his Prime Rib Pics belong right there with them.

 

Had to come back and look again

 

Gary


LOL------:icon_redface::icon_redface:

 

 

Bear

post #53 of 54


OK - I have a 5# Prime rib

 

Ive cut the meat from the bone about 3/4 way thru, leaving meat connected to the back part of the bones. I was told that this will keep it from separating and overcooking?

Im going to cook at 225 for 5 hrs

I have a rub on there, salt pepper, garlic, oil, chili powder

 

Ill post pics.... I have to go and get butcher string ....I forgot it

post #54 of 54
Thread Starter 
Quote:
Originally Posted by tjdcorona View Post
 


OK - I have a 5# Prime rib

 

Ive cut the meat from the bone about 3/4 way thru, leaving meat connected to the back part of the bones. I was told that this will keep it from separating and overcooking?

Im going to cook at 225 for 5 hrs

I have a rub on there, salt pepper, garlic, oil, chili powder

 

Ill post pics.... I have to go and get butcher string ....I forgot it


Sounds good, but if I leave the bones on I cut them almost off, so they're easy to cut off when done. You can also cut them all the way off, and tie them back on if you want to do it all together.

 

I would take it to your favorite Internal Temp, and not go by time.

 

Note:  It should only carry-over 5° or 6° when using 225° Smoker Temp.

 

Here's two---One with & one without a pan:

 

Smoked Prime Rib (47th Anniversary Dinner)

 

 

 

 

Bear

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