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Easter prime rib with Q-vue

post #1 of 28
Thread Starter 
Had a 6# prime rib for Easter dinner that I smoked with hickory at 225*. It was AWESOME.

The prime rib with the EVOO, spice rub, and Johnny's au jus:

What a beautiful cut of meat:

Rubbed and resting:

2 hours in, around 100*:

Pulled at 120 and foiled, put in the cooler:

Sliced...look at the juices!!!

Plated with homemade mac & cheese, fresh asparagus, and rolls:

This was my first smoked prime rib, and it was incredible. The smoke flavor in the beef was unreal. I have 3 in the freezer, and can't wait to do my next one!

Thanks for looking at my Easter dinner.
post #2 of 28
very nice looking dinner there.
post #3 of 28
Nice looking prime rib dinner. Thanks for the q-view
post #4 of 28

rib on?

Did I see that was a rib on? Those are so good and that one looks delicious. POINTS! Just because it's prime rib! icon_mrgreen.gif
post #5 of 28
nice smoke thanks for sharing
post #6 of 28
Seriously awesome looking grub!
post #7 of 28
Thread Starter 
Yes sir, the bones were there. It was excellent. Prime rib, IMO, is the King of beef! Thanks for the points!
post #8 of 28
Fantastic job! That looks delicious. PDT_Armataz_01_34.gif
post #9 of 28


Thanks for the Q-View
post #10 of 28
Nice looking prime rib. Funny to say, but I've never had prime rib. Need to try it.
post #11 of 28
first off, you started out with a great piece of meat, not the cut but the quality of the cut. ck out the marbling in the lean areas, this is what gives your roast the juiciness through out. great job on your choice!!!

gotta love them rib roasts!!! nice looking plate and bet you had some great eating!!! points.gif
post #12 of 28
post #13 of 28
What a beautiful chunk of meat. That's almost exactly how I did mine yesterday except I got voted down on smoking it. I did min indirect on the grill, pulled and foiled at 120 and rested for 1 1/2 hours. Looked almost as good as yours. Thanks for the Qview.PDT_Armataz_01_37.gif
post #14 of 28
Wow! That is an awesome smoke! Thanks for the q-view!
post #15 of 28
Man that looks great! points.gif
post #16 of 28
very nice looking Rib for sure!
how did you do the asperagus?
it is one of my favorite veggies,
post #17 of 28
Thread Starter 
Fried in a cast iron skillet with real butter and minced garlic, then into the oven in a casserole dish with more minced garlic and covered in parmesan cheese for about 30 minutes. It's incredibly good. We make it with canned asparagus, too, but it's much better with fresh.
post #18 of 28
Thread Starter 
Thanks, and it was a beautiful cut of meat. It almost looked too good to cook. Well, almost. icon_biggrin.gif
post #19 of 28
There is no prime rib in Cenla other than Tunks, and theirs comes in, in a cryovac from Sysco icon_biggrin.gif ...

But it is still good.

But will not compare to this one, makes me so hungry I am gonna have to do something icon_mrgreen.gif

Voldaddy, GREAT JOB!

post #20 of 28
Fine job on the PR. You had a nice Easter dinner there!
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