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A Merry "Smokin' Christmas Prime Rib

post #1 of 14
Thread Starter 

Picked up our Prime Rib yesterday for our Family's Christmas Eve dinner.

 

 

Wife wanted me to order a 4 lb. Prime Rib, but due to my selective hearing I swore she said 10 lbs. What I got was a 9.5 lb. Bone-In Prime Rib Roast. It's been rubbed with Olive Oil and our favorite Meat Rub, then wrapped in saran wrap for it's overnight rest.

 

 

 

 

Tomorrow it will get a blend of Cherry and Pecan in my new Bradley Smoker that I got myself for Christmas...That's another story :-)

(more images tomorrow)...looks like later today now I guess.

 

(24DEC14)

Just put the Prime Rib into the smoker, also had to throw in a little bit of Spicy Cabbage.

 

Spicy Cabbage (Reaper Pepper flakes to kick it up a notch)

 

All ready for a little bit of smoke.

 

Smoker all loaded up with our Christmas Eve dinner.

 

The chef FlyingPig aka...Charlie

 

Christmas Eve Prime Rib was a complete success...Started smoking at 2:00 pm and at 8:00 pm it hit it's temperature...

Beautiful looking Prime Rib roast....

 

Letting the Roast rest for just a little while before cutting into it.

 

 

Great Prime Rib...Could almost hear a faint Moo...

 

Will never roast another Prime Rib in the oven ever again. Best Prime Rib I've ever cooked.

Merry Christmas to all, here on the Forum.


Edited by FlyingPig - 12/24/14 at 7:02pm
post #2 of 14

Looks nice.  How do you plan on doing it ?

post #3 of 14

Lookin good, that plowboys stuff is great on any kind of beef, I use it on brisket and steaks.

post #4 of 14
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

Looks nice.  How do you plan on doing it ?


We are going to christen our new 4-rack Bradley smoker later today for supper tonight. We rubbed the meat down this afternoon with Plowboys Bovine Bold, (I like the yardbird rub they have, so thought I'd give the Bold a try) and have it resting overnight in the fridge. Somewhere around 10 am I'll take the meat out and let it come up to room temperature. Then around noon we'll get the smoker ready by heating it up to around 220F. After everything is ready temperature wise I'll get the smoke started, using a mix of cherry and pecan bisquettes. I planned on setting the smoker for around 4 hours of smoke and then aiming for an internal 135F temp. At about 2 hours into the cooking time we'll insert our meat thermometer to see where we were at on our temp. I'm pretty much shooting from the hip on this smoke. I've never used an electric smoker before and also never done a Prime Rib. We have always smoked pork and sausages in our old trusty smoker made from a fuel oil tank. So this is all new to me doing the Prime Rib.

post #5 of 14
Quote:
Originally Posted by FlyingPig View Post
 


We are going to christen our new 4-rack Bradley smoker later today for supper tonight. We rubbed the meat down this afternoon with Plowboys Bovine Bold, (I like the yardbird rub they have, so thought I'd give the Bold a try) and have it resting overnight in the fridge. Somewhere around 10 am I'll take the meat out and let it come up to room temperature. Then around noon we'll get the smoker ready by heating it up to around 220F. After everything is ready temperature wise I'll get the smoke started, using a mix of cherry and pecan bisquettes. I planned on setting the smoker for around 4 hours of smoke and then aiming for an internal 135F temp. At about 2 hours into the cooking time we'll insert our meat thermometer to see where we were at on our temp. I'm pretty much shooting from the hip on this smoke. I've never used an electric smoker before and also never done a Prime Rib. We have always smoked pork and sausages in our old trusty smoker made from a fuel oil tank. So this is all new to me doing the Prime Rib.

 

 

 

 

Overall, sounds like a good plan, though there's no real need or reason to "let it come up to room temperature".    Don't have anything against it per se, it just doesn't do anything.

 

Additionally, hopefully you have another therm that you can use to check/verify your Bradley's chamber temp.  Don't know that it would be off at all, or by how much, but it might pay to be safe since you are working with an expensive cut of meat.

 

Good luck with the smoke, looking forward to seeing pics.

post #6 of 14
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

Overall, sounds like a good plan, though there's no real need or reason to "let it come up to room temperature".    Don't have anything against it per se, it just doesn't do anything.

 

Additionally, hopefully you have another therm that you can use to check/verify your Bradley's chamber temp.  Don't know that it would be off at all, or by how much, but it might pay to be safe since you are working with an expensive cut of meat.

 

Good luck with the smoke, looking forward to seeing pics.


Thanks for the advice about the bringing the meat to room temperature. We do have a digital temperature probe type thermometer we are using.

post #7 of 14

Just a thought here. I have cooked a couple of these, I like low and slow. See I am an old southern country boy and here abouts when the doctors and wives ain't looking we like that old fatty stuff. When cooking to a 135 rare temp. due to the heat and the lack of smoking time oft times that wonderfull fat will not get up to temp. My prefrerence is a slightly higher pull temp with a slightly lower smoking temp.

 

That fat should be a jiggling, not hard. Yes it takes a little longer, but when you pay that much for a piece of beef, I get pretty particular about making that beef as happy as I can.

 

But that is just a personal prefrence. I know someguys, most women and all doctors dissuade the nasty stuff from being consumed. Probably why I like it so much. At least I'll know what kills me! <Chuckles>

post #8 of 14
Thread Starter 

Prime Rib with Horseradish sauce, Green Bean Casserole and Scalloped Oysters...

The end result, this was the Best Prime Rib we've ever cooked....

 

Merry Christmas to everyone here on the Forum.

post #9 of 14

Perfectly done.

post #10 of 14

Looks Great, Flying Pig!!Thumbs Up

 

Nice Color!!:drool

 

I seem to be missing something though:

 

On Post #1 you show how you did it.

Then on Post #4 you tell how you're planning on doing it.

 

I'm confused.

 

 

Bear

post #11 of 14
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Looks Great, Flying Pig!!Thumbs Up

 

Nice Color!!:drool

 

I seem to be missing something though:

 

On Post #1 you show how you did it.

Then on Post #4 you tell how you're planning on doing it.

 

I'm confused.

 

 

Bear


I went back and edited my original post and added images to it.

post #12 of 14
Quote:
Originally Posted by FlyingPig View Post
 


I went back and edited my original post and added images to it.


OK----Thanksfor your reply.

 

I often get confused with progressive posts.

 

I've done too many Step by Steps, and my mind is locked in on that.:icon_rolleyes:

 

 

Bear

post #13 of 14

That's an awesome looking piece of meat my good man...I only hope mine comes out that good! :Looks-Great:

post #14 of 14
Tasty looking PR! To take it to the next level do a dry age on the roast, then cold smoke. Then cook in a salt pack, oh Yeah! Serve with Chef JJ's Smokey Au Jus and fresh horseradish, drool!
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