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first Prime Rib with Q VIEW!!!!

post #1 of 33
Thread Starter 
after much reading and getting some great advise from the prime rib king:
utramag.. i just put my prime rib on a 275 degree smoker for what i assume ill be about 5 hours. i have a mixture of chips in there, apple, hickory and sugar maple.. here is the q view, i will add more pics as she cooks... PDT_Armataz_01_34.gif

wish me luck!!!

post #2 of 33
good luck looks good so far
post #3 of 33
Oh ya, can't wait for dinner!!PDT_Armataz_01_28.gif
post #4 of 33
Looks great! we just ordered our prime rib to be picked up on the 18 to start dry aging. (20lb prime!) Cant wait for Christmas!!
post #5 of 33
Oh man that looks delicious. Keep the pics coming.PDT_Armataz_01_34.gif
post #6 of 33
Thread Starter 
its an hour into the smoke..

also, forgot im smoking some dutches beans without the jalapenos..
and.. i wasnt paying attention to the recipe and forgot to sautee the onions and peppers..

post #7 of 33
Thread Starter 
i fi like it med rare, should i tent it at 125?????PDT_Armataz_01_15.gif
post #8 of 33
dude......you should have them beans UNDER the prime rib.....let them juices fall into the beans.........will give it a GREAT flavor
post #9 of 33
That is a great looking chunk of meat, can't wait for pics of when you slice it !!!
post #10 of 33
Looking good.....
Man your killing me.... I want to smoke something...... But not happening in this weather.
post #11 of 33
Wow. Looks great, but those beans with all those pepper is gonna lite you UP!! I found they were to spicy with one jalapeno PDT_Armataz_01_07.gif
And I like hot stuff. 5 hours?? I wouldn't think it would take that long for 125 to 130 internal, but that is a big hunk of meat.
post #12 of 33
Looks great! PDT_Armataz_01_34.gif

Like WD said, I'd put the beans under the meat... it really adds alot of flavor to savor!
post #13 of 33
Thread Starter 
no jalapenos in the beans.. cant handle hot stuff.. actually, i can, stomach cant... PDT_Armataz_01_21.gif

my digital themometer says 111 right now and my older than dirt meat thermometer says 125... which should i believe??? PDT_Armataz_01_23.gif
post #14 of 33
oonighttrain, believe the thermometer that you calibrated. I know I am a little late with this, but a rib roast is a thick cut of beef. IMHO a thick cut of beef requires a heavy amount of seasoning and in big pieces, ie., cracked pepper, granulated garlic, kosher salt. Looks like you have a good smoke going, but these are my suggestions for next time.
post #15 of 33
Thread Starter 
calibrated????? PDT_Armataz_01_13.gif

i havent calibrated anything.....

my buddy is on his way with another analog meat t meter.. ill see what it says and make an educated guess...

ill post more pics soon..... PDT_Armataz_01_36.gif
post #16 of 33
take your digital in the house......boil some water........stick the probe in it, and see what it reads..........it should say 212........if its off a degree or three, you know about what its reading in the meat..........if its off BUNCHES........yeah....you need another thermo to check
post #17 of 33
Lookin good so far!!!!!!!!!
post #18 of 33
Thread Starter 
here she is when all is said and done... was pretty tastey!!

thanks for all the help!! PDT_Armataz_01_34.gif

post #19 of 33
About time!!!, now i can go to sleep.........Thank's!cool.gif
post #20 of 33
nice dude.........GOOD job............
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