Still can't get enough of these things!!!
We just finished repairing my MES 40, and Temperature tested it yesterday, so what better to give it the real test than another Hickory Smoked Prime Rib!!!
I had a Small 4.72 lb Choice Prime Rib that kept winking at me every time I opened the Meat Freezer.
I just had to put a stop to that, so below is what I did about it.
Prepping (8:00 AM):———Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then give it a good coat of Worcestershire “Thick”, and put it on a Wire Cooling Rack, in a Foil Pan. Then apply a little CBP, Garlic Powder, and Onion Powder. Then cover it with Plastic wrap, and put it in my fridge until Smoking Time.
Same Day Smoking Time:
11:30----------Preheat MES 40 to 220°
11:30----------Fill 2 rows of AMNPS with Hickory pellets, and light one end.
12:00----------Put Roast on wire cooling rack, in foil pan, on smoking shelf, in #2 position in smoker.
12:00----------Put smoking AMNPS on bars, to left of chip burner assembly.
3:00------------Insert sterile probe into center of Roast. Internal Temp is at 122°
4:15------------136° IT Cut Heat back to 100° and open door to get heat down to below 140°.
4:50------------138° IT Remove Prime Rib from Smoker.
Slice, plate, add sides, Take Pics, and eat.
Note: Putting Roast on wire rack in foil pan did not lessen the smoke flavor, and makes a lot less clean-up trouble.
Mrs Bear and I both agreed this was the Best One Yet !!!
Enjoy The Views,
Starting with a Choice Prime Rib, weighing in at 4.72 LBS, @ $7.99 per pound:
Wire Cooling Rack in a Foil Pan, with Worcestershire “Thick”, CBP, Garlic Powder, and Onion Powder:
Apply a big gob of Worcestershire “Thick”, after cutting a cross-hatch through the Fat into the Meat:
Seasoned and ready for the Fridge until Smoking Time:
Two rows of Hickory Pellets & one end of my AMNPS is lit:
AMNPS smoking nicely & ready to do it’s job:
A view through the looking glass—Love my MES 40:
As you can see, all that rain we’ve been having hasn’t hurt my front yard a bit:
Hard to see in a Pic, but real nice TBS coming from my top vent:
Fresh out of the Smoker, and ready to slice:
Sliced and just the way Mrs Bear & I like them:
Bear’s first Helping on a Hot Plate:
Leftovers for the Bear——MMMMMmmmmmmm……………..