Sunday Prime rib

bamafan

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Crestview Fl

• Mar 30, 2014

• #1

Since I'm heading to the Northwest Florida Gathering in a few days. Thought I would cook something up for the family before I leave.

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• bamafan
• Mar 30, 2014

A Little rosemary, black pepper and sea salt. Letting warm up to room temp before going in the smoker. Going to use a mix of apple and hickory in the amazing smoker.

 

smoking b

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• Mar 30, 2014

• #2

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• bamafan
• Mar 30, 2014

Click to expand...

All right - you got me - I'm in on this one for sure 

 

bamafan

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Crestview Fl

• Mar 30, 2014

• #3

Amazing smoker lit and ready.

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• bamafan
• Mar 30, 2014

In the pool you go. Hope to see it again in about 4-5 hours. Shooting for 130-135 internal. Then I'll have to slice 2 off and cook some more for my wife. She only eats it well done. What a waste! Little piece on the side was where I deboned it. Snack material!

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• bamafan
• Mar 30, 2014

 

smoking b

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• Mar 30, 2014

• #4

 

  Prime rib roast well done?!?!  

  That saddens me a lot more than it should for some reason 

 

bamafan

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Crestview Fl

• Mar 30, 2014

• #5

I know right? Some people! Mine will be rare to medium rare.

 

leah elisheva

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Seacoast of New Hampshire

• Mar 30, 2014

• #6

Fun!

I love the simple and amazing seasonings you chose! (I take my steak "black & blue" but COLD in the middle, and so the other extreme I suppose).

Nonetheless, your meal sounds outstanding and the meat looks terrific!!

Cheers! - Leah

 

worktogthr

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• Mar 30, 2014

• #7

Smoking B said:

:eek:   :eek:   Prime rib roast well done?!?!  

  That saddens me a lot more than it should for some reason  :icon_sad:

Click to expand...

I agree..it almost makes me cry haha

 

bamafan

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Crestview Fl

• Mar 30, 2014

• #8

Pulled at 130. Was pretty good. Not great but good. Next time I'll use the big smoker again.

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• bamafan
• Mar 30, 2014

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• bamafan
• Mar 30, 2014

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• bamafan
• Mar 30, 2014

 

smoking b

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• Mar 30, 2014

• #9

That looks pretty good to me man! What didn't you like about it?

 

bamafan

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• Mar 30, 2014

• #10

Just didn't have the flavor of my stick burner.

 

smoking b

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• Mar 30, 2014

• #11

Ah ok - got ya 

 

pc farmer

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• Mar 30, 2014

• #12

WOW. That looks great.

I know what ya mean about flavor.

My mes became my warm smoker for my cured meat after I built the uds and mini.

 

worktogthr

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• Mar 30, 2014

• #13

Looks great to me. Perfectly cooked! I noticed that when I make them in my gas smoker, especially if I use straight hickory, it ends up tasting like a pig and a cow's love child. My nephew calls it bacon meat. My family loves it.

 

Last edited: Mar 30, 2014

disco

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• Mar 30, 2014

• #14

Terrific looking piece of beef. I doff my cap!

Disco