Thought it was about time to smoke another Small Prime Rib, so I pulled the smallest one (5.18 LB) from the Freezer.
I’m killing two birds here, as I am also in the middle of putting a New MES 40 Generation #2.5 through some tests.
So after 3 days of slow thawing in my Fridge, it was time to get it going:
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 some CBP, Garlic Powder, and Onion Powder. Then cover it with Plastic wrap, and put it in my fridge until Next Day Smoking Time. I used to add some Sea Salt at this time, but I cut way back on Sodium since a Dr ruined my Kidneys (among other things).
Note: Worcestershire “Thick” is now sold under the label “Lea & Perrins Bold Steak Sauce”.
Next Day (Smoking Time):
11:15—————Preheat MES 40 to 220°.
11:30—————Fill 2 rows of AMNPS with Hickory Pellets, and light one end.
11:50—————Put Smoking AMNPS on left end of Smoking Rack in bottom position, just above empty water pan.
12:00—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 3rd Position of 6 position smoker.
3:00—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 124°.
4:00—————-136° IT——Cut heat back to 140° and open door to get heat down to 160° quickly.
4:45—————-138° IT——Remove Prime Rib from Smoker.
Slice, plate, add sides, Take Pics, and Eat.
Note: Putting Prime Rib Roast on a wire cooling rack in a foil pan did not seem to show any loss of smoke flavor, and makes for less clean-up needed.
Also: We can’t believe this one was even better tasting than all the others.
Thanks For Looking,
5.18 lb Prime Rib after being at Zero Degrees since 12-27-2014 finally gets it’s turn in the Smoker:
On a cooling rack, in a foil pan, and getting a good coat of Worcestershire “Thick” rubbed all over it & into the top cross cuts:
Ready for an overnight nap in the fridge, after applying the seasonings shown:
Two rows of Hickory Pellets in my AMNPS, with one end lit:
AMNPS Smoking nicely & ready for the Smoker:
Testing heat balance (Probe on each side) in new MES 40 Gen #2.5, while Smoking this Prime Rib:
Note condensation on inside of glass, without adding water, showing why water is not needed in an MES Water Pan:
Prime Rib ready to remove:
Prime Rib at 138° IT, and ready to slice:
Two middle slices for Supper for 2, and ends will be sliced thinly for Cheesesteaks:
Bear’s Supper on Hot Sizzle Plate: