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Prime Rib to eat while watching the Seahawks win.

post #1 of 10
Thread Starter 

So this after noon my wife and I decided to have a Prime Rib supper while we watched the Seahawks play the Broncos. I made one for the Super Bowl last year and we won and I made one for the first game of the season and we won so I figured that we have won every time I have made one so we did it again. 

 


I rubbed it down with kosher salt and crushed black pepper. Then I put it on the my weber 22" grill that I had set up for indirect cooking.

I ran the webber at 295 deg until it hit an IT of 129 deg. I used apple wood chunks to smoke it. I let it rest for 25 min and the IT rose to 133 deg.

 


Its getting close, IT of 110 deg.

 


Looking good as it's resting. The game is at the half and Seattle is leading.

 

 

Well we won but it was a close one. 

 

And finally the reason I smoke so much meat and cheese and fish.


 

 She just loves it. 

post #2 of 10

Great looking meal!!   Thanks to the Seahawks the Charger's are now tied for first place!!!!

 

Scott

post #3 of 10

Man that's a beautiful plate!  It's hard to beat a hunk of prime rib and a loaded baked tater!

 

Nice going.  Thumbs Up

 

Red

post #4 of 10

Great looking meal, and brownie points too? You're a lucky man.

post #5 of 10

Excellent looking prime rib!

post #6 of 10

Marvelous looking piece of Meat , ca... Iike the S/CBP thing . Beef needs the spice of Black Pepper :drool

 

Have fun and . . .

post #7 of 10
Two questions for ya....

1) Would I still get that crispness on the outside if I did it on a UDS? I ask because the prime rib will be much further away from the charcoal than on your Weber.

2) How long did you have to smoke it to reach that temp?

Ok I guess three questions.

3) How big was your prime rib?

Thanks and that looked delicious!
post #8 of 10
Thread Starter 


I think that it would be more a function of heat as opposed to distance. 

I smoked this at between 290 and 300 deg. If you can get your UDS to

that temp you should be fine.

 

The time averaged about an hour per pound at the temp I smoked it at.

If you do it lower it will be slower. And no crispy skin. 

 

The one I did was 5.5 pounds. 

post #9 of 10

Beautiful,

                    The prime rib don't look bad either :). Nah looks great bud thanks for sharing I can see you put some love in that.

 

                                                                                           Go Hawks!

post #10 of 10

Wow - that looks great!

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