Big Time Score !!!
Right when I was thinking about getting one of the frozen “Choice” Rib Roasts out of my Meat Freezer, we got the new “Giant” sale flyer.
I couldn’t believe it when I saw “Standing Rib Roast (Choice) for $4.99”.
I checked & saw that I still had 5 of the 6 I had just bought during Christmas week (at $7.99), so I only got 3 more at this Awesome Price.
The last time we had that $4.99 price around here was more than 4 years ago!
So I cut the Bones off of all 3 roasts (leaving some extra meat on the bones), and saved them for a soon to be done Beef Rib Smoke.
Then I vacuum packed & froze two of the Roasts, and kept a 5 pounder out for the Smoke I’m doing here.
This will be about a 5 pound Prime Rib that the bones have been removed from.*
I will be using Hickory Sawdust, as usual.
I will be again smoking with a Smoker Temp of 220°, so I can get the same Perfect Tender Medium Rare Pink Beef from Bark to Bark as always.
So Here We Go:
Day #1 (Prepping):
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):
11:00—————Preheat MES 40 to 220°.
11:30—————Fill 1 1/3 rows of AMNS with Hickory Dust, and light one end.
11:45—————Put Smoking AMNS on left side 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 2nd Position of 6 position smoker.
2:30—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 115°.
3:00—————-129° IT (Add another half row of Hickory Dust to my AMNS)
3:45—————-138° IT——Cut heat back to 140° and open door to get heat down to 160° quickly.
4:30—————-142° 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 does not show any loss of smoke flavor, and makes for less clean-up needed.
Thanks For Looking,
Best Price I had in over 4 years @ $4.99 per pound for Choice Standing Rib:
Here’s a shot of two of them, before I removed the Bones:
Ready for the Smoker:
My MES 40 Awaits:
My AMNS with Hickory Dust is Smoking Nicely & Ready to go:
Maverick Probe in position suspended to just below Rack #2:
And We’re off———View Through the Looking Glass:
Time to remove from Smoker:
Ready for slicing:
I took this picture to show why I don’t need Au Jus when I smoke Prime Rib at 220°——Very little juice leaves the roast:
Center Right for Bear——Center Left for Mrs Bear——The rest is Leftovers:
Lots of Awesome Leftovers ALL for the Bear:
Bear’s Supper, with Leftover in the back:
Close-up of Bear’s Supper:
One more View:
All the leftovers:
Next morning’s Breakfast in the Pan:
Breakfast is served:
Edited by Bearcarver - 4/13/16 at 2:33pm