PR on the Barbie!

lcruzen

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Hell, Michigan

• Jun 8, 2008

• #1

Rubbed a nice little 2 bone standing rib roast for dinner tonight. Doing it on the Weber Kettle with off set lump and a couple chunks of apple. Nice marbling and fat cap.




I'll update as it nears the point of devourment.


It's on and the lid closed.

 

sumosmoke

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• Jun 8, 2008

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Smoked prime rib, will the holy-goodness-madness ever stop!! That sounds really good and should hope to be a tasty meal for ya!

Have any plans to spritz/mop it with anything during the smoke? Good luck to ya!

 

pineywoods

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• Jun 8, 2008

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Looks good so far can't wait on more Qview thanks for sharing

 

lcruzen

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Hell, Michigan

• Jun 8, 2008

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Not Really. Been doing PR's for a lot of years and I pretty much season it up and let it go low and slow at about 250o. Internal gets to 130o I don't add anymore coals and let it hold in the kettle until dinner. Gets ya a good uniform medium doneness throughout the roast.

Now that I'm bragging I'll probably screw this one up.

 

lcruzen

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Hell, Michigan

• Jun 8, 2008

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About 1 1/2 hours into the smoke. Added a few garlic crusted potatoes.

 

lcruzen

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Hell, Michigan

• Jun 8, 2008

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That was a tasty dinner. Got soaked pulling it off the grill as a monsoon blew in. But here it is.



Got 4 nice pieces out of it. We ate 2 and tomorrow we'll have cheese steak hoagies with the rest.



Plated it up with the garlic crusted potatoes, fresh veg medley, and ladled au jus over all of it.

 

capt dan

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• Jun 8, 2008

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OH MY, that looks so good, already awarded my points, but you definately deserve some for that. I just ate, and that Q-view just made me hungry. Thats not good!

 

rivet

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The "Show Me" state

• Jun 8, 2008

• #8

Oh My Gawd that was beautiful!

 

voldaddy

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• Jun 8, 2008

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Damn...can I come spend the night?

Where did you get your au jus from?

 

davenh

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Hudson, NH.

• Jun 8, 2008

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Looks really good! Nice job on the veggies too

. PR is the best!

 

erain

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cental minnesota

• Jun 9, 2008

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great lookin prime rib!!! thks for sharing smoke!!!

 

pineywoods

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• Jun 9, 2008

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looks awesome and probally tasted better

 

ronp

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• Jun 9, 2008

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GREAT smoke, I'm sure it tasted great also.

 

lcruzen

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Hell, Michigan

• Jun 9, 2008

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I cheat. I use beef stock, port wine and a little Kitchen Bouquet to darken it up. Just don't get a lot of drippings with meat not well done.

Thanx to all for the nice comments! Hope everyone got thru the storms ok yesterday. Got pretty gnarly there for a bit.

 

seboke

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Tampa Bay, FL

• Jun 9, 2008

• #15

Man that really does look tasty!!!!!!

 

bb53chevpro

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• Jun 9, 2008

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Yup, that sure looks great. But where is mine?