Another Prime Rib (Hickory Smoke)
Still can't get enough of these things!!!
I had a 5.37 lb Choice Prime Rib that kept winking at me every time I opened the Meat Freezer.
I just had to put a stop to that, so below is what I did about it.
Prepping (12-8-2013):------Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then apply a little Sea Salt, CBP, Garlic Powder, and Onion Powder. Then wrapped it in Plastic wrap, and put it in my fridge for the night.
Smoking Day (12-9-13):
11:30----------Preheat MES 40 to 220*
11:30----------Fill 2 rows of AMNPS with Hickory pellets, and light one end.
12:00----------Put Roast on wire rack, in foil pan, on smoking shelf, in #2 position in smoker.
12:00----------Put smoking AMNPS on bars, to left of chip burner assembly.
3:00------------Insert sterile probe into center of Roast. Internal Temp is at 109*
3:30------------118* IT
4:00------------126* IT
4:30------------133* IT
4:45------------135* IT-----Cut heat to 100* and open door to get heat down to 120*
4:50------------136* IT
5:00------------138* IT
5:15------------136* IT-----Remove Prime Rib from Smoker
Slice, plate, add sides, and eat.
Note: This is the first time I tried this without coating it with Worcestershire (Thick) before adding seasonings. It will also be the last time.
Also I found putting Roast on wire rack in foil pan did not lessen the smoke flavor, and makes a lot less clean-up trouble.
Hope You Enjoy,
Bear
Another Choice Prime Rib @ $4.99 per Lb:
Seasoned, wrapped, and ready for over night rest in Fridge:
In the smoker, starting to pick up Hickory Smoke:
Closer Look through the looking glass:
Perfect Hickory TBS:
3 Hours in---Insert Probe:
Ready to come out:
Ready for slicing:
All sliced up. Two big ones on top for Supper. The rest sliced thin for reheating later:
Bear's Supper:
Bear Jr's Wife furnished dessert (Cinnamon Bun Tree) for her Pappa Bear:
And some icing on top for her Big Sweet Pappa Bear:
Still can't get enough of these things!!!
I had a 5.37 lb Choice Prime Rib that kept winking at me every time I opened the Meat Freezer.
I just had to put a stop to that, so below is what I did about it.
Prepping (12-8-2013):------Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then apply a little Sea Salt, CBP, Garlic Powder, and Onion Powder. Then wrapped it in Plastic wrap, and put it in my fridge for the night.
Smoking Day (12-9-13):
11:30----------Preheat MES 40 to 220*
11:30----------Fill 2 rows of AMNPS with Hickory pellets, and light one end.
12:00----------Put Roast on wire rack, in foil pan, on smoking shelf, in #2 position in smoker.
12:00----------Put smoking AMNPS on bars, to left of chip burner assembly.
3:00------------Insert sterile probe into center of Roast. Internal Temp is at 109*
3:30------------118* IT
4:00------------126* IT
4:30------------133* IT
4:45------------135* IT-----Cut heat to 100* and open door to get heat down to 120*
4:50------------136* IT
5:00------------138* IT
5:15------------136* IT-----Remove Prime Rib from Smoker
Slice, plate, add sides, and eat.
Note: This is the first time I tried this without coating it with Worcestershire (Thick) before adding seasonings. It will also be the last time.
Also I found putting Roast on wire rack in foil pan did not lessen the smoke flavor, and makes a lot less clean-up trouble.
Hope You Enjoy,
Bear
Another Choice Prime Rib @ $4.99 per Lb:
Seasoned, wrapped, and ready for over night rest in Fridge:
In the smoker, starting to pick up Hickory Smoke:
Closer Look through the looking glass:
Perfect Hickory TBS:
3 Hours in---Insert Probe:
Ready to come out:
Ready for slicing:
All sliced up. Two big ones on top for Supper. The rest sliced thin for reheating later:
Bear's Supper:
Bear Jr's Wife furnished dessert (Cinnamon Bun Tree) for her Pappa Bear:
And some icing on top for her Big Sweet Pappa Bear:
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