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Prime Rib March 14 in Oroville

post #1 of 12
Thread Starter 

While I was in Yuba City cooking tri-tips for a fund raiser, my son Tommy was smoking Prime Rib for the Catholic Church School in Oroville.

Prime Rib was rubbed with Turbinado Sugar, Kosher Salt, Smoked Paprika, Cracked Black Pepper, and slight dose of Cayenne Pepper---then smoked at 225 degrees for almost 6 hours. Pulled and rested at 135. then sliced and served. 200 pounds of Prime Rib
post #2 of 12
Do you know if it was rested in foil or just rested? Know what wood he used? This sounds so good.
post #3 of 12
looking good!,, gotta love the prime rib
post #4 of 12
Thread Starter 
It was rested in an icechest shortly while awaiting serving time--about 10 minutes. The roasts all went to 140 degrees while resting. Oak wood was used mainly because that is what we grow here
post #5 of 12
WOW, I think 200 lbs of prime rib would make my heart skip!!!

First off, who sprung for the cost??? And where did you get it from??

I have ALWAYS wanted to do Prime Rib for a group. That would be one hell of an appreciated meal!!! PDT_Armataz_01_34.gif

points.gifto your son.
post #6 of 12
yummmmmmmmmmmmmmmmmmmmmm PDT_Armataz_01_34.gif
post #7 of 12
Thread Starter 
The prime rib came from "Cash and Carry Wholesale" in Yuba City. It was $4.99 per pound. The church bought the meat and paid us to smoke it and slice it. We have done this event for 7 or 8 years in a row.
post #8 of 12
Well then "Cash & Carry" is king!!!

That is AWESOME. That church knows how to party!
! PDT_Armataz_01_34.gif
post #9 of 12
My invitation must of been lost in the mail. DAMN. Looks great PDT_Armataz_01_34.gif
post #10 of 12

Sounds tasty!

Wow, I love prime rib, I've never had it done in a smoker, so what kind of doneness was the rib at that time and temp, rare, medium?
post #11 of 12
Very nice PDT_Armataz_01_34.gif
That's a fine church dinner that will keep the choir singing high praises!
post #12 of 12


Post #4. Where he explained the finish.
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