or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › SMOKED PRIME RIB AND DOUBLE SMOKED HAM
New Posts  All Forums:Forum Nav:


post #1 of 24
Thread Starter 

Smoked Prime Rib and Double Smoked Ham



I will be using Bearcarver’s Recipe and method from his “Step by Step”


Christmas Eve – Start getting everything ready

Charcoal in Smoker, Propane Tank & Weed Burner Ready

Rub down and season Prime Rib, wrapped and back in the fridge.


Christmas Day:     Outside Temp 27°

5:30 – Make Coffee

5:45 – Fire up weed burner, lite charcoal and warm up smoker.

             There was a thread on refillable grill and smoker starters

                “ Mine is refillable”  Texas Size

6:00 – Start trimming Ham and preparing for smoker

6:30 – Smoker about 200 ° Put ham on (Note) I had planned on doing just as        

             Bear had suggested with putting the fat in a pan above the ham, I didn’t

             have enough head room and had to pull my top rack. Since I had

             already trimmed my ham, I took several of the bigger, fattier pieces

             and laid them back on the ham, using toothpicks to keep them in place.

7:00 – Temp steady at 225 °

7:30 – Put on the Prime Rib

8:00 – Added another split and some charcoal. (Note) I put my charcoal in my

             chimney, sit it on my side burner and start it that way, Quick, Fast and

             in a hurry.

8:30 – Checked internal temps, Prime Rib 61°, Ham 89° Smoker at 210°

9:30 -  Checked internal temps, Prime Rib 77°, Ham 95° Smoker at 225°

             Added a little more charcoal. Sunny, warming up outside temp. 44°

10:45 – Internal temps Prime Rib 110°, Ham 106°

11:15 – Internal temps Prime Rib 119° Ham 118°

12:20 – Internal temps Prime Rib 132° Ham 122°  pulled PR and wrapped in

               foil.  Waiting on Ham

1:00 – Internal temp Ham 135° Put on Glaze (Bear’s Recipe) Opened up

             damper to raise the temp, about 270°

1:20 – Hit 140° finally, everybody was starving, eating as fast as I could cut

             it up.   But !!!!  Well worth the wait


Used hickory and pecan splits along with charcoal




Picked these up the other day



$6.99 a Lb.


Good marbling



Smoked ham



Another view



Ready to be seasoned



Seasoned and ready to be wrapped




Wrapped and ready to back in the fridge



Texas style smoker starter



Everything ready waiting on tomorrow



Cold  27 degrees



Ham trimmed



Prime Rib waiting patiently



Ham went on at 6:30  Prime Rib at 7:30



Smoking away



You can see how frosty it is



About 10:00



This is how I get my Chimney started



Pulled Prime Rib  Ham still smoking



Prime Rib ready to be foiled, waiting on the Ham



Finally the Ham is ready



Had to show wife's brussle sprouts with bacon



Ready to be sliced



Ready to be sliced




Aahh   Nuff said



FANTASTIC double smoked ham



Rib bones foe Gary ( Did not offer to share)



#1 son cut a piece, eat a piece



Oh yeah, had some left over pulled pork my wife did in the slow cooker, had to smoke

it for latter on.



This was out a doubt the best prime rib I ever had, #1 son said he eats PR all the time and it was the best he ever had.

When #2 son showed up he couldn't stop eating it.


Thanks Bear for the wonderful "Step by Step" on both,  Fantastic !!!


Thank you for looking and Merry Christmas



Edited by gary s - 12/27/14 at 7:17am
post #2 of 24
Very nice cook gary. Hope you had a great Christmas.
post #3 of 24
Thread Starter 

We did everybody just left  I'm tired



post #4 of 24
Well done sir!!! That looks amazing.
post #5 of 24
Looks great Gary ! Fine meal for sure.... drool.gif
post #6 of 24
Tasty looking meal! Nice smoke!
post #7 of 24

Awesome Job Gary!!!Thumbs Up


And a Great Step by Step too!!!Thumbs Up


I never saw a better looking combo of Ham & Prime Rib!!:drool:drool


Great idea sticking Fat pieces on top to make up for no head room above!!Thumbs Up


Thanks for the Shout-Out & I'm really glad everybody loved it!!:banana_smiley:




post #8 of 24
Awesome job Gary! Wish I was there to eat. Thanks for the step by step and all the Q-view!
post #9 of 24
Thread Starter 

Thanks Bear, I'll have to say I am pretty critical of my own smokes but the flavor on that PR was far better that just a regular PR. And the Double smoked ham just really kicked it up a notch.

Normally when we get one of "those type smoked hams" and warm it in the oven you really don't get a smoke flavor at all. This one was great. As for the toothpicks, I didn't even think about head room, until I was trimming the ham, thought hmm ! went out and checked, not enough so I pulled the top rack, Then thought how am I going to get these chunks of fat to stay on ? Toothpicks !


Anyway everybody loved it all big success



post #10 of 24
Looks good. I'll be doing mine on New Years Day. I always start with the "weed burner"to. Lol
post #11 of 24
Thread Starter 

Thank you Jimgrelli



post #12 of 24

Looks like you and your gang had a nice feast.  I do my hams similar, but being a little lazy, I usually pick up the spiral cut ones.  Thanks for sharing.

post #13 of 24
Thread Starter 

Thanks I like Spiral Cut too



post #14 of 24
Beautiful post! Thinking about trying prime rib for new years.
post #15 of 24
Thread Starter 

Give it a try, it;s easy and great



post #16 of 24

Very nice Gary.  How did you prepare the Brussels sprouts?

post #17 of 24
Thread Starter 

Thank you, Wife's brussel sprouts, First steamed till tender, then sauteed in a little bacon grease and butter, with a couple of slices of lemon, then sprinkle crumbled bacon on sprouts salt and pepper to taste.



post #18 of 24
I do my sprouts the same way but I add a sprinkle of Parmesan cheese. That meal looks great!
post #19 of 24
Thread Starter 

I'll remember the cheese, sounds even better



post #20 of 24

Great job, looks delicious, makes me want to drag the smoker out.....then I come back to reality that the 'real feel' temp is like -5. I can wait a few days I guess.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › SMOKED PRIME RIB AND DOUBLE SMOKED HAM