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Newbie smoker and my first prime rib

post #1 of 6
Thread Starter 

I have had my smoker (MES) for just about a month. I have made 2 amazing pork loins, some great tasting chicken thighs, and a so so whole chicken. After the chewy chicken skin I was a little nervous about smoking prime rib, but that is what we wanted for Christmas dinner. 

 

I read and re-read some of the threads on here and am very glad that I did. I ended up leaning on Bear's 47th anniversary dinner post the most. 

 

On Christmas Eve I pulled out both the 2.6lb and the 3.6lb chunks of meat. I mixed a small amount of olive oil, with garlic powder, onion pcs, sea salt, and pepper. Rubbed down the meat with this mixture and wrapped in plastic. 

 

Christmas morning I put them in the smoker at 9:15am... expecting a total of 5 hours and targeting a 2-2:30 pm early dinner. 

 

 

 

It temperature was 32 degrees when I turned it on and started preheating it to the target of 220 degrees. I put the meat in when it was about 170 and added the cherry wood chips. 

 

Just shy of 3 hours later at 12:10 the internal temp was 135 degrees so I cut the temperature to 200. After 20 minutes the IT had climbed to 140. 

 

I reduced the temperature to 140 degrees and opened the door to get a quick cool down of the smoker until it hit 160. - Never would have thoughts of that without reading Bear's post I reference above. 

 

Here us what they looked like still in the smoker. 

 

 

 

40 minutes later when everything else was ready the IT was 143. The meat probe was in the larger piece. The larger piece was Medium Rare and the smaller one was a nice Medium. 

 

 

 

I was nervous that I would mess up these expensive pieces of meat. Thanks to all the different posts, recipes, etc... it turned out great. Dinner was done early but no one complained. 

 

Thanks and Merry Christmas!

post #2 of 6
Great looking smoke!
post #3 of 6

Great work and yes Bear's advice is of great assistance to a lot of us.  Points for the great work on a first attempt.  Merry Christmas!

post #4 of 6
That looks awesome and prime rib is a pretty gutsy call for someone new to smoking. I too am a relative noob and prime rib's expensive, I'm not sure I'd have the guts to try one yet lol.
post #5 of 6
Quote:
Originally Posted by Jetsknicks1 View Post

That looks awesome and prime rib is a pretty gutsy call for someone new to smoking. I too am a relative noob and prime rib's expensive, I'm not sure I'd have the guts to try one yet lol.

 

 

Don't be afraid of it, just start with a small one.   Next time ribeye is on sale, ask your meat guy to cut you a 3 - 4lb section.

post #6 of 6
Thread Starter 

With the electric smoker I was not to concerned with doing the prime rib. My wife had done it in the oven before and reading all the other threads on this site it was low risk. If I was this new with a charcoal or other type of smoker I don't know if I would have tried it yet. 

 

Everyone loved it and have had leftovers for a couple of days and it is still yummy. 

 

Probably do another pork loin or chicken soon. Planning on chicken wings on New Years Eve.

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