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first time prime rib With Q/view

post #1 of 40
Thread Starter 

Gonna attempt to smoke a prime rib tomorow.

Gonna use bear's directions everything I have seen him do on here lookis great!!!!

As a matter of fact everything I have seen everyone do on here looks great!!!

So if any one has any pointers feel free  express them, I will need all the help I can Get!!

post #2 of 40
If you follow Bear's step by step, you'll be fine...good luck! Be sure to post some Qview! icon14.gif

post #3 of 40
Thread Starter 

Thanks Red!!


 Here are some prep pics.     7lb prime rib  I used garlic powder, onion powder, sea salt, black pepper, worcestiershire sauce for rub.




All rubbed up





Wrapped in its saran wrap pj' and ready for bed. 

post #4 of 40
You are in for a treat! Bear's method will make you very happy. Can't wait to see some hunks of prime rib in all their glory.
post #5 of 40
Thread Starter 
Got up early and got my lang smoker up to 230*
Put the prime rib on at 6:00 a.m.
Got my maverick 733 dual probe thermometer one probe monitoring
Grill temp and one in the meat using charcoal and hickory wood
post #6 of 40
Thread Starter 

Picture of set up
post #7 of 40
Looks like you're off to a great start! Looks like there's still time for you to throw together a batch of chef Jimmy J's smokey Au Jus to go along with the prime rib!
post #8 of 40

This is going to be great, I did one at Christmas and it was Fantastic



post #9 of 40

looking good. Your gonna love it.

post #10 of 40
Thread Starter 
Do I do a search on chef jimmy j aus ju sauce? Also what about a good horseradish sauce? Thank you all for your support and guidance more pitcures are coming
post #11 of 40
It's a hard link to find. It's in the articles section under recipes. I'd post the link but SMF and the iPhone 6 won't do the copy paste thing!

As for Horseradish, in my nexk of the woods it's extra hot Beaver or Tule Lake Brand. None of that creamy water red down stuff allowed!
post #12 of 40
Thread Starter 

Thanks dirtsailor i will go look for it

Here are some pics of meat going on smoker this morning


post #13 of 40

Nice, be watching



post #14 of 40

N01, looking good !

post #15 of 40

looking good. Your gonna love it. Found this in another thread



                                    ChefJimmy’s Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, 

THEN  add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. 

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy

post #16 of 40
Thread Starter 
Thank you gunkle
post #17 of 40
One thing I do is substitute a good Porter or stout for the wine in the Au Jus it's tasty!
post #18 of 40

I've used several of Chef Jimmyj's recipes and have loved them all.

post #19 of 40
Thread Starter 

Prime rib coming off of smoker getting wrapped in foil and to the cooler to rest! bluesbros.gif

post #20 of 40

I'll be watching this one !

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