Bear Jr is going to the Jersey Shore for a week (10th Wedding Anniversary), so I had to make my own Father’s Day Dinner this year.
He said he’ll make me some Pulled Pork on his Big Green Egg when they get back, so I’ll Survive.
So we decided to make this Prime Rib a few days early, since the Pulled Pork Sammies will be a few days late.
So I pulled a Prime Rib out of my Meat Freezer to thaw it out.
It had been 6.6 Pounds before the bones were removed, when I bought it.
Now it is exactly 5 pounds.
I will be using Hickory Pellets this time. (My Favorite!!)
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 *Lea & Perrins Bold Steak Sauce”, and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then I 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):
11:45—————Preheat MES 40 to 220°.
11:45—————Fill 2 rows of AMNPS with Hickory Pellets, and light one end.
12:30—————Put Smoking AMNPS on right side of Smoking Rack in bottom position, just above empty water pan.
12:30—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 2nd Position of 6 position smoker.
3:30—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 133°.
4:00—————-139° IT——Cut heat back to 150° 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,
Foil Pan with Wire Cooling Rack to set Roast on. This will allow smoke to surround the meat, and keep the meat from sitting it it’s own juices:
Ready for Smoker—-Crosshatch cuts through Fat Cap. Then Lea & Perrins Bold Steak Sauce, CBP, Garlic Powder, and Onion Powder:
2 Rows of Hickory Pellets in my AMNPS. Then light one end:
Once it’s going real good, blow flame out & it’s smoking Great, ready for the Smoker:
Through the Glass, you can see the Roast on second Rack, and the AMNPS on the bottom Rack:
While waiting, I couldn’t resist snapping a Picture of my Front Yard, with my new pocket Camera:
Prime Rib ready to come out, and a little more than one row of the AMNPS is consumed. I separated the pellets to stop the burning:
Fresh out of Smoker. Notice very little juice in pan due to using low (220°) Smoker Temp. The juice is still in the meat:
A Slice for Me & a slice for Mrs Bear:
Bear’s Plate———Leftovers in Background:
A Closer Look of Bear’s Supper:
Leftover Prime Rib sliced thin for some Awesome Sammies to come: