First time smoked Prime Rib roast with Qview!

big troutt

Newbie

Original poster

May 1, 2012

9

10

St. Louis MO

• Jul 1, 2013

• #1

Not sure if I am lucky or not that my neighbor owns a meat market and delivers whatever I want, my wife sometimes looks at it differently than I do!! However, he hooked me up with a nice 4lb prime rib roast last Sunday. Used the Dizzy Pig Canadian BBQ on it and about 5 hours at 250ish(rain soaked my cooker and had to fight holding temp a bit). Used just a bit of cherry chips for the first 30, then just whatever smoke the lump charcoal put out. Should have pulled at 125 to 130 I think instead of 135, seemed to cook up a little more resting than I thought. Would have liked it to be a little more towards medium rare. Still I was pretty proud of the results, so was everybody else that had a slice or two. It also made a great sandwich for lunch today thin sliced and cold on toast.

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• big troutt
• Jul 1, 2013

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• big troutt
• Jul 1, 2013

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• big troutt
• Jul 1, 2013

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• Jul 1, 2013

• #2

That, Sir, looks incredible.

Disco

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Jul 1, 2013

• #3

Pretty cut of meat, Man a butcher livng next door? Baker on the other side?

Beautifully done.

 

woodman3

Smoke Blower

Jun 22, 2013

125

25

Kansas

• Jul 1, 2013

• #4

Looks fantastic. I never have done a prime. Pretty expensive is screwed up.

 

jaybone

Meat Mopper

Feb 16, 2013

227

12

Rancho Cordova, CA (Just East of Sacramento)

• Jul 1, 2013

• #5

Nice job! Looks delicious.

 

big troutt

Newbie

Original poster

Thread starter

May 1, 2012

9

10

St. Louis MO

• Jul 2, 2013

• #6

Got an in-house baker! That wife of mine is solid in the kitchen!

 

Last edited: Jul 2, 2013

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,016

1,776

N.E. Oklahoma

• Jul 2, 2013

• #7

Mmm...We love PR, and yours looks outstanding!  Nicely done!

Red

 

Bearcarver

Gone but not forgotten RIP

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Sep 12, 2009

45,279

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Macungie, PA

• Jul 2, 2013

• #8

Yup---That's a Fine Looking Prime Rib!!!

My All Time Favorite Eatin' !!!!

Just can't beat that !!!

Bear

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jul 2, 2013

• #9

Your Prime Rib looks Fantastic!!

If you pull at 128*-130* then foil and rest you should hit that medium rare you are looking for. If I had a butcher living next door I'd be in trouble!!!!

 

fliptetlow

Meat Mopper

SMF Premier Member

Jul 26, 2009

190

49

Woodsmere, FL.

• Jul 2, 2013

• #10

Great looking PR, you did better then my 1st one... I way over cooked it. Man would love to have a butcher next store, he/she would never have to cook as long as they supply. 

 

redclaymud

Meat Mopper

Sep 7, 2011

277

16

Barnardsville, NC

• Jul 3, 2013

• #11

That sure looks a perfect medium rare.  I'll bet the only person that complained was the pit master.

I love getting roasts like this.  Smoke until just under rare, let rest until cool enough to handle, and then slice into steaks so I can grill them to everyone's preference.  My son, bless his heart, likes his medium well, but then again, he's one of those that reach for the salt and steak sauce before tasting the meat.

 

palladini

Smoking Fanatic

May 23, 2013

903

41

Ding A Ling, Ontario, Canada On the banks of the

• Sep 24, 2013

• #12

redclaymud said:

 
That sure looks a perfect medium rare.  I'll bet the only person that complained was the pit master.

I love getting roasts like this.  Smoke until just under rare, let rest until cool enough to handle, and then slice into steaks so I can grill them to everyone's preference.  My son, bless his heart, likes his medium well, but then again, he's one of those that reach for the salt and steak sauce before tasting the meat.

Click to expand...

Nothing wrong with your Son does with a steak.  Some folks eat all steaks with steak sauce, I among them.  the salt, that goes on before the cooking of the steaks.  Also, if doing them at home, some granulated Garlic and my special pepper blend.  Yummy!

               

               

 

 

Last edited: Sep 24, 2013