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Smoked Prime Rib (Panned #3) - Page 3

post #41 of 58
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Me too   Watched Texas beat Oklahoma  and Texas Tech run all over Iowa

 

Gary


Forgot to mention:

 

Prime Rib leftovers go really Great with Football----Win or Lose!!

 

 

Bear

post #42 of 58
Quote:
Originally Posted by Bearcarver View Post
 


Forgot to mention:

 

Prime Rib leftovers go really Great with Football----Win or Lose!!

 

 

Bear


And don't or get the Miller High Life

post #43 of 58
Thread Starter 
Quote:
Originally Posted by HalfSmoked View Post
 


And don't or get the Miller High Life


That goes without saying!Thumbs Up

 

 

Bear

post #44 of 58

after my team's win this weekend (Michigan state), I believe a prime rib this sunday is in order! its going to be part of a BIG smoke I have planned. I'm talking 4 butts, 4 turkey wings, the prime rib, and possibly a brisket (cleaning out the freezer).

post #45 of 58
Thread Starter 
Quote:
Originally Posted by MSUICEMAN View Post
 

after my team's win this weekend (Michigan state), I believe a prime rib this sunday is in order! its going to be part of a BIG smoke I have planned. I'm talking 4 butts, 4 turkey wings, the prime rib, and possibly a brisket (cleaning out the freezer).


Sounds like an Great Spartan Feast coming up !!:drool

 

Congrats!!Thumbs Up

 

Bear

post #46 of 58
Correct me if wrong.. So from 12-4 cook it on 220 degrees then from 4-445 cook on 140 degrees??
post #47 of 58
Quote:
Originally Posted by Dexnova View Post

Correct me if wrong.. So from 12-4 cook it on 220 degrees then from 4-445 cook on 140 degrees??

 

 

Reasonably sure that the 140 degrees from 4 -4:45 is really just to hold the PR til ready to serve. 

post #48 of 58
Thread Starter 
Quote:
Originally Posted by Dexnova View Post

Correct me if wrong.. So from 12-4 cook it on 220 degrees then from 4-445 cook on 140 degrees??
Quote:
Originally Posted by Demosthenes9 View Post
 

Reasonably sure that the 140 degrees from 4 -4:45 is really just to hold the PR til ready to serve. 

 

yeahthat.gif

 

Exactly!!

That is a method I started using, instead of wrapping it in foil & then towels in a cooler until time to eat.

I set the temp at about the same temp as the IT of the meat to stop the cooking, and hold it at that temp.

The meat doesn't know the difference.:biggrin:

 

This is easy to do with a Watt-burner.

 

Bear

post #49 of 58
In honor of new years and the msu/bama game, I will have a couple people over, and I figure prime rib is called for.

Here are two rib roasts, one medium one small that I have seasoned awaiting their smoke and cook tomorrow.

3cc196bb0c59b7021ddf47335c1b1a70.jpg

Slow cook to 138. Probably put them on around 2 for a 630 dinner.

Steve
post #50 of 58
Thread Starter 
Quote:
Originally Posted by MSUICEMAN View Post

In honor of new years and the msu/bama game, I will have a couple people over, and I figure prime rib is called for.

Here are two rib roasts, one medium one small that I have seasoned awaiting their smoke and cook tomorrow.



Slow cook to 138. Probably put them on around 2 for a 630 dinner.

Steve


Sounds like a Great plan!!

 

Bear

post #51 of 58

Wish I had post-cook pictures. Had my AMNPS with pitmaster pellets going in the propane weber grill, only two outside burners lit on low. Sticks at about 215 in the cold weather. Took one smaller one to 142 and the larger one to 139... pulled, wrapped in foil and wrapped in blankets, resting until dinner was ready. Came out pretty dang awesome if I do say so myself. Wish I would have pulled the bigger one at 137 or so, as the cook-over took it a little past what I consider my ideal.

post #52 of 58
Thread Starter 
Quote:
Originally Posted by MSUICEMAN View Post
 

Wish I had post-cook pictures. Had my AMNPS with pitmaster pellets going in the propane weber grill, only two outside burners lit on low. Sticks at about 215 in the cold weather. Took one smaller one to 142 and the larger one to 139... pulled, wrapped in foil and wrapped in blankets, resting until dinner was ready. Came out pretty dang awesome if I do say so myself. Wish I would have pulled the bigger one at 137 or so, as the cook-over took it a little past what I consider my ideal.


Sounds Great, Steve!!:drool

 

Keep up the good work!!Thumbs Up

 

 

Bear

post #53 of 58

Tried your recipe New Year's Day and receive so many compliments. Many said it was the best Prime Rib they ever had. Thanks for sharing...here's some pics.

 

 

 

 

 

One was 13 lbs. and one was 17 lbs. Used hickory and cherry. Smoked at 250-275 to 133-135 foiled. Sever an hour later temp 138ish. Took about 6 hours.

post #54 of 58
Thread Starter 
Quote:
Originally Posted by stickyFingers View Post
 

Tried your recipe New Year's Day and receive so many compliments. Many said it was the best Prime Rib they ever had. Thanks for sharing...here's some pics.

 

 

One was 13 lbs. and one was 17 lbs. Used hickory and cherry. Smoked at 250-275 to 133-135 foiled. Sever an hour later temp 138ish. Took about 6 hours.

 

That looks Perfect, Sticky!!:drool

 

I'm real glad everyone Loved it !!

 

Bear

post #55 of 58

Would love to smoke one, but the wife likes Yorkshire Sudden so I need to do it in a way to save the beef fat drippings.

 

But a beautiful job....Hope I can do as well as you do things when I get as old as you....aussieflag.gif

post #56 of 58
Thread Starter 
Quote:
Originally Posted by torp3t3d0 View Post
 

Would love to smoke one, but the wife likes Yorkshire Sudden so I need to do it in a way to save the beef fat drippings.

 

But a beautiful job....Hope I can do as well as you do things when I get as old as you....aussieflag.gif


Thank You!!

 

I don't know what Yorkshire Sudden is, but-----------

When you slow Smoke a Prime Rib my way the juices are there, but they're inside the meat. No Drippings to save & no Au Jus needed. It all stays in the meat.

 

 

Bear

post #57 of 58

It was a "fat fingering" from an old man who can see the screen!!!

 

Yorkshire pudding is an English dish made from batter consisting of eggs, flour, and milk or water. The dish is sometimes served with beef and gravy and is a staple of the traditional British Sunday roast. It may also be served as a dessert.  Originally the Yorkshire pudding was eaten on its own as a first course with thick gravy to fill the stomach with the low-cost ingredients so that one would not eat so much of the more expensive meat in the following course.  It is really good and my family began eating it when we lived in Italy and did Christmas with a British Submarine Officer...

 

Here is what it looks like when it comes out of my oven.

 

post #58 of 58
Thread Starter 
Quote:
Originally Posted by torp3t3d0 View Post
 

It was a "fat fingering" from an old man who can see the screen!!!

 

Yorkshire pudding is an English dish made from batter consisting of eggs, flour, and milk or water. The dish is sometimes served with beef and gravy and is a staple of the traditional British Sunday roast. It may also be served as a dessert.  Originally the Yorkshire pudding was eaten on its own as a first course with thick gravy to fill the stomach with the low-cost ingredients so that one would not eat so much of the more expensive meat in the following course.  It is really good and my family began eating it when we lived in Italy and did Christmas with a British Submarine Officer...

 

Thanks---I knew what Yorkshire Pudding was, but I did a search on Yorkshire Sudden, with no findings.

 

Now I know what happened----It happens to me too----You get one letter wrong & the Auto spell check makes up it's own word.

 

Thanks Again,

 

Bear

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