Prime Rib (Brand New Best Ever!)
I figured it was about time for another one of the Prime Ribs I got on sale at Christmas time to take one for the team!
These Prime Ribs have always turned out Awesome, but believe it or not this one is better than all the rest.
There is a very slight sweet flavor added to this one, and since the only thing I did differently was the Sawdust I used, I’m guessing it was that.
This time I used up some Dust I had in a Jug for 8 years, and it was from the collection bag of my Hitachi Sliding Compound Miter Saw that I used to chop up a bunch of Cherry Tree Limbs into Chips & Chunks, when I got my first MES 30. This was the sawdust from chopping up that Cherry.
I had this Dust in a Jug since before the first AMNS was invented, so it was time I used it.
BTW: This Prime Rib was 5 LBS even.
Prepping (6-28-2017):
2PM-------Rinse, Dry, and Score through the surface fat.
2:05——-Coat with Lea & Perrins Bold, and CBP, Garlic Powder, Onion Powder, and a little bit of Sea Salt.
2:10——-Put on Cooling rack, in Foil pan, cover with plastic wrap & put in Fridge for overnight rest.
Smoking (6-29-2017):
11:15 Noon-------Pre-heat MES 40 to 230˚.
11:30 —————Fill 1 1/2 rows of AMNS with Cherry Sawdust, and light well with Butane torch.
12:00 Noon-—-—Put Prime Rib on second shelf, and place Well-lit AMNS on bottom Rack.
12:00 Noon-—-—Also cut heat back to 220˚.
2:55 PM------------Sterilize & insert Meat Probe in center of roast.
3:00 PM------------Internal Temp is 108°.
3:15 PM———--IT is 114°
3:30 PM——--—IT is 118°
3:45 PM——--—IT is 122° Bump Heat to 230°.
4:00 PM------------IT is 127°
4:15 PM------------IT is 130°
4:30 PM------------IT is 133°
4:45 PM------------Internal Temp is 136˚. Kill Power, cover with foil, and remove from smoker.
5:15 PM------------Uncover, take pics, slice, more pics, plate with sides, more pics & eat.
Meat coasted to 139˚ internal temp.
Thanks For Looking!
Bear
All Ready for overnight rest in Fridge before Smoking:
AMNPS burning nicely.
3 hours in with 8 year old Cherry Tree Dust:
Through the looking glass, during first hour:
136° IT, and ready to rest:
138° IT, and ready to Slice:
4 Perfect Slices:
Yummmmm:
A look inside My Prime Rib Supper:
I figured it was about time for another one of the Prime Ribs I got on sale at Christmas time to take one for the team!
These Prime Ribs have always turned out Awesome, but believe it or not this one is better than all the rest.
There is a very slight sweet flavor added to this one, and since the only thing I did differently was the Sawdust I used, I’m guessing it was that.
This time I used up some Dust I had in a Jug for 8 years, and it was from the collection bag of my Hitachi Sliding Compound Miter Saw that I used to chop up a bunch of Cherry Tree Limbs into Chips & Chunks, when I got my first MES 30. This was the sawdust from chopping up that Cherry.
I had this Dust in a Jug since before the first AMNS was invented, so it was time I used it.
BTW: This Prime Rib was 5 LBS even.
Prepping (6-28-2017):
2PM-------Rinse, Dry, and Score through the surface fat.
2:05——-Coat with Lea & Perrins Bold, and CBP, Garlic Powder, Onion Powder, and a little bit of Sea Salt.
2:10——-Put on Cooling rack, in Foil pan, cover with plastic wrap & put in Fridge for overnight rest.
Smoking (6-29-2017):
11:15 Noon-------Pre-heat MES 40 to 230˚.
11:30 —————Fill 1 1/2 rows of AMNS with Cherry Sawdust, and light well with Butane torch.
12:00 Noon-—-—Put Prime Rib on second shelf, and place Well-lit AMNS on bottom Rack.
12:00 Noon-—-—Also cut heat back to 220˚.
2:55 PM------------Sterilize & insert Meat Probe in center of roast.
3:00 PM------------Internal Temp is 108°.
3:15 PM———--IT is 114°
3:30 PM——--—IT is 118°
3:45 PM——--—IT is 122° Bump Heat to 230°.
4:00 PM------------IT is 127°
4:15 PM------------IT is 130°
4:30 PM------------IT is 133°
4:45 PM------------Internal Temp is 136˚. Kill Power, cover with foil, and remove from smoker.
5:15 PM------------Uncover, take pics, slice, more pics, plate with sides, more pics & eat.
Meat coasted to 139˚ internal temp.
Thanks For Looking!
Bear
All Ready for overnight rest in Fridge before Smoking:
AMNPS burning nicely.
3 hours in with 8 year old Cherry Tree Dust:
Through the looking glass, during first hour:
136° IT, and ready to rest:
138° IT, and ready to Slice:
4 Perfect Slices:
Yummmmm:
A look inside My Prime Rib Supper:
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