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Sunday Prime rib

post #1 of 14
Thread Starter 

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.

 

 

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.

post #2 of 14

 

 

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

post #3 of 14
Thread Starter 

Amazing smoker lit and ready.

 

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!

post #4 of 14

:eek:  :eek:  Prime rib roast well done?!?!   jaw-dropping.gif  That saddens me a lot more than it should for some reason  :icon_sad:

post #5 of 14
Thread Starter 
I know right? Some people! Mine will be rare to medium rare.
post #6 of 14

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

post #7 of 14
Quote:
Originally Posted by Smoking B View Post

eek.gif   eek.gif   Prime rib roast well done?!?!   jaw-dropping.gif
  That saddens me a lot more than it should for some reason  icon_sad.gif

I agree..it almost makes me cry haha
post #8 of 14
Thread Starter 
Pulled at 130. Was pretty good. Not great but good. Next time I'll use the big smoker again.


post #9 of 14

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

post #10 of 14
Thread Starter 
Just didn't have the flavor of my stick burner.
post #11 of 14

Ah ok - got ya  thumb1.gif

post #12 of 14

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.

post #13 of 14
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.
post #14 of 14

Terrific looking piece of beef. I doff my cap!

 

Disco

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