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My first rib roast.

post #1 of 15
Thread Starter 

 

I started with an 8 lb Rib Roast and rubbed it with Kosher Salt and Coarse Cracked Black Pepper.

Then in to a 500 deg cast iron skillet to sear it on all sides.

 

From there into the smoker @ 225 deg for 4 1/2 hours.

 

 

2 hours into the smoke. I'm using a light apple wood smoke.

 

Coming out of the smoker at 120 deg to rest for 45 min.

 

45 min later internal temp has risen to 129 deg. Time to eat.

It was wonderful. A beautiful light applewood flavor and so tender you

could cut it with your fork. 

post #2 of 15

Looks wonderful.

post #3 of 15

Looks very tasty !!!   Have to ask, did  you use a serrated knife to cut it ?

post #4 of 15

Nice job, there is a lot a smiles there!

Congrats!!

post #5 of 15

WOW!!!!!!! Dang it man that looks great -very nice - I think you forgot to give me a invite ????

 

A full smoker is a happy smoker

post #6 of 15

Beautiful beef brother!

 

Disco1

post #7 of 15
Quote:
Originally Posted by Demosthenes9 View Post
 

Looks very tasty !!!   Have to ask, did  you use a serrated knife to cut it ?

What do you use to cut your Prime Rib with Demosthenes9? Also the Prime Rib looks great. I have been convinced the last couple of weeks that I have to try one this year/

post #8 of 15

I've got one in the freezer. After looking at you Qview, I've got to pull it out and cook it. I can smell it thru the pix :drool

post #9 of 15

Nice!  Very tasty lookin' PR!  :drool

 

Red

post #10 of 15
Looks awesome!
post #11 of 15
Quote:
Originally Posted by DUFFMAN View Post
 

What do you use to cut your Prime Rib with Demosthenes9? Also the Prime Rib looks great. I have been convinced the last couple of weeks that I have to try one this year/

 

 

A straight edged knife that isn't serrated. 

 

 

If you haven't smoked a PR yet, you definitely should give it a shot.  There's nothing better.

post #12 of 15
That looks great! How was it with the apple? In my short time smoking that's one of my favorite woods. I did one with hickory and it was like bacon infused beef...which was amazing but I'm curious about how beefy it tastes with other woods.
post #13 of 15

Great looking beef. Beef has become very expensive here but I may have to pry my wallet open after seeing this.

 

Well done.

 

Disco

post #14 of 15
Thread Starter 

I really like the fruit woods for smoking. Apple lends a light sweet taste the I like. One of my other favorite woods to use is Pecan.

post #15 of 15

Good stuff... Looks like you and I were doing the same thing yesterday!

 

Happy New Year!

 

http://www.smokingmeatforums.com/t/155357/new-years-eve-2013-2014-smoked-rib-roast-with-q-views-temp-plot

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