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Prime Rib on the Hasty Bake Tonight - first one

post #1 of 18
Thread Starter 
Did a trial run with a small prime rib roast last night. I have never smoked one before. Wanted to try it out since I have to do two this coming Sunday.

Presentation below describes what I did and the results were far past anything I imagined. Super!!!!

Many thinks to those that have posted about Prime Rib on this forum. I did a lot of digging and got some great help. Thanks. Couldn't have pulled this off without SMF and it's fantastic members.

Thanks again for all the help!
post #2 of 18
I'll take a slab of that to go.

Good job
post #3 of 18
Now thats not abad hunk of meat to pratice on either. I would have to try it over and over if I could afford it. But you did a fabulous job on this one for sure. Great Job too.points.gifhave to be given for the doing a great job.
post #4 of 18
looks nice and rare...........
post #5 of 18
Looks great PDT_Armataz_01_37.gif
post #6 of 18
Great presentation. Now I know what's for dinner tonight icon_smile.gif.
post #7 of 18
That looks great, and wonderful job on the post presentation!
post #8 of 18
beautiful job. I smoke one every time Publix or Winn Dixie (the only close stores) has them on sale. There on sale now for $5.47 will pick one up tomorrow.

post #9 of 18
Excellent work, I can't eat enough to keep up with all the projects I want to try.
post #10 of 18
Looks Great...PDT_Armataz_01_37.gif
post #11 of 18
I want the end cut. looks awesome
post #12 of 18
I am cooking one for Christmas dinner and this looks like the way to go PDT_Armataz_01_37.gif
post #13 of 18
Looks great! That's my favorite cut of meat and done just right.PDT_Armataz_01_37.gif
post #14 of 18
Its 8:48am...I want a piece of that Prime Rib! Guess I will have to settle for a bowl of granola.
Thanks for the great post! great job on the prime rib!
post #15 of 18
Excellent job! I like that you pulled it at 120* also. Rare is the ONLY to fly!
post #16 of 18
Thread Starter 
Thanks for the compliments, folks. This is a great place to learn..........there are so many new things to try. I'm having a ballPDT_Armataz_01_12.gif

Doing two 4+ pounders Sunday. Will take one to 120 like we like it and the other to 130 for the med rare folks. If anybody wants it more done than that, they can hit a slice on the grill or frying pan!

Will post when we get 'er loaded up.
post #17 of 18
I just wanted to say thanks to John for this recipe of the Cajun Shrimp Stuffed Portobello and the Prime Rib. We just finshed eating it along with my first Prime Rib and it was great and thanks again John and the rest of you guys for all the help.

Capt. Jim Lemke
Odessa, Fl
post #18 of 18
Thread Starter 
Thanks, Jim. Glad it worked ou for you.
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