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First Prime Rib

post #1 of 8
Thread Starter 

Fresh from the Butcher 4.5 lbs.

 

 

 

All Seasoned up with CBP, Salt, garlic powder and onion powder

 

 

About 2 hours in with my 14.5" WSM 

 

 

3 hours 15 min later it was time to eat

 

 

All in all not a bad attempt for my first Prime Rib try on a new smoker.  Usually I use and Brinkman Trailmaster but I  got a hell of a deal on this Weber ($50- see my post about it).  The only thing I need to change is take it off a little sooner as it continued to cook after I tented I and got more medium than medium rare but it was still pretty tasty. 

post #2 of 8
It looks awesome to me! I've got a Tenderloin on my Trailmaster right now!
post #3 of 8
Quote:
Originally Posted by Z-man View Post
 

Fresh from the Butcher 4.5 lbs.

 

 

 

All Seasoned up with CBP, Salt, garlic powder and onion powder

 

 

About 2 hours in with my 14.5" WSM 

 

 

3 hours 15 min later it was time to eat

 

 

All in all not a bad attempt for my first Prime Rib try on a new smoker.  Usually I use and Brinkman Trailmaster but I  got a hell of a deal on this Weber ($50- see my post about it).  The only thing I need to change is take it off a little sooner as it continued to cook after I tented I and got more medium than medium rare but it was still pretty tasty. 

 

 

Great job on your first attempt.   A loin of that mass will definitely cook up unless you actively take measures to prevent it like flash cooling.   How much it will carryover depends on the temp that you were cooking at.     The higher the chamber temp, the greater the carryover.

post #4 of 8
Tasty looking steak! Nice smoke!
post #5 of 8
Looks great!! I did one last night for my wife's birthday. Pulled it at 110 and it cruised right on up to 126. Carryover is a part of the cooking process and really should be talked about more. It's burned me on more than one occasion, especially with pork loins. Had one recently that cruised from 132 to 168!! I was shooting for 145. Ugh.
post #6 of 8

Well, no matter what....it looks great in that pic.....I'll hit a 12 ounce slab, please.....Willie

post #7 of 8

Next time you do a prime rib or any other roast for that matter, put a pan of this below the grate, you wont be disappointed. I like to sub a good porter or stout beer for the wine.

 

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

post #8 of 8
Thread Starter 

That was a nice Sam Adams in the coozie    It played well

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