Prime Rib Q View

fatback joe

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Jun 13, 2007

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Hampden, MA

• Apr 14, 2008

• #1

Well......ok, it wasn't prime......but choice grade just doesn't sound right. LOL

Just a little 2 bone job I had in the freezer for a while. 5.5 lbs if I remember correctly. Marinated in redwine, beef broth and some other stuff at the boss's instruction and just S & P on the outside. Hickory for the smoke. Cook at 350 until internal temp of 112, then pull and rest for about 20 - 30 minutes. It wasn't the best one I have ever done by a long ways, but when it is the rib, how bad can it get?

 

cowgirl

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Oct 2, 2007

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Oklahoma

• Apr 14, 2008

• #2

MMmmm Joe...looks good!

 

tbone2k

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Mar 18, 2008

102

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• Apr 14, 2008

• #3

that look friggin good.!!

how long did it take to cook.?

 

fatback joe

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Jun 13, 2007

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Hampden, MA

• Apr 14, 2008

• #4

About 1 hour 40 minutes not counting the rest time as best I remember.

 

tbone2k

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Mar 18, 2008

102

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• Apr 14, 2008

• #5

oh, did you cook it in the oven.?

 

fatback joe

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Hampden, MA

• Apr 14, 2008

• #6

Noooooo......it was in the smoker.

 

bb53chevpro

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Dec 29, 2007

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• Apr 14, 2008

• #7

Looks great.
Andy.

 

bustedluckbarbq

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Sep 28, 2007

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Havre de Grace Maryland

• Apr 14, 2008

• #8

Looks good!! bout the same size as i did Sunday... It sure is hard to beat the rib!!

 

capt dan

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Nov 2, 2007

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• Apr 14, 2008

• #9

Nope, It looks alot bigger Mark!

 

swkegelguy

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Jun 17, 2007

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Pittsburgh, PA

• Apr 14, 2008

• #10

Looks great Joe, nice and rare...yummy..


Dennis

 

goat

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Uvalde, TX

• Apr 15, 2008

• #11

That looks great and my kind of seasoning used also. Simple

 

meandmytwodogs

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Feb 27, 2008

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Beaver Lake/Plattsmouth, Nebraska

• Apr 15, 2008

• #12

First off I gotta say that that is some great looking prime you cooked up there. My hat is off to you! When you cooked it, how did you position the meat in the smoker? Bones down just like the raw pic? Or was it fat side down? I have got to try this for myself.
Again....nice job!

Dave

 

fatback joe

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Hampden, MA

• Apr 15, 2008

• #13

Bones down, just like a slab of ribs.

 

gt2003

Meat Mopper

Aug 8, 2007

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• Apr 17, 2008

• #14

Wow, that looks great. I see you pulled it off at 112, any idea of what temp it reached after sitting? It's nice and rare like a prime should be. Excellent job!

 

fatback joe

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Hampden, MA

• Apr 17, 2008

• #15

I didn't probe it, but based on past experience it was about 120 internal.

 

crewcab4x4

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Feb 1, 2008

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Edison , OH

• Apr 17, 2008

• #16

Looks good if I had some of that I would eat it right now for breakfast.
Thank's for the qview joe.

Jason