Bear's 52nd Anniversary Prime Rib for 2020
Our Anniversary wouldn’t be right without a Smoked Prime Rib on the table
I wanted to get this done before any Big Snows get me all messed up here, at “The Den”!!
So even though our Anniversary is on December 27th, Our Dinner is happening on 12-11-2020.
We still have too many important dates, such as:
Christmas Eve——————-Dec 24
Christmas————————-Dec 25
New Years Eve——————Dec 31
New Years Day——————Jan 1
Bear’s Birthday——————Jan 3
So I bought this Choice Prime Rib on April 10, 2019, and it was only 3.11 pounds, after I cut the Dino Bones off of it.
Here is What happens to the Bones from Prime Ribs like this:
Smoked Beef Prime Rib Dinos (With Extra Meat)
Prepping (12-10-20):
2PM-------Rinse, Dry, and Score through the surface fat.
2:10-------Coat with Lea & Perrins Bold Steak Sauce, and rub with Black Pepper, Garlic Powder, and Onion Powder.
2:15——--Put on Wire Cooling Rack, in a Foil Pan, and put in fridge for an overnight rest.
Smoking (12-11-20):
10:30 AM———-Pre-heat MES 40 to 230°.
10:30 AM———-Fill 1 1/2 rows of AMNS with Apple Dust, and light well with Butane torch.
11:00 AM———-Put Prime Rib on second shelf, and place AMNS on the right end of the bottom Rack.
11:00 AM———-Also cut heat setting back to 220°, and pull dumper out 3”, and rotate 180°.
1:00 PM----------Sterilize & insert Meat Probe in center of roast. 97° Internal Temp.
1:30 PM----------Internal Temp is 106°.
2:00 PM----------Internal Temp is 117°.
2:30 PM----------Internal Temp is 126°.
3:00 PM----------Internal Temp is 135°.
3:15 PM----------Internal Temp is 138°. Reset MES Temp down to 140°
4:00 PM————After holding temp at about 140° with door opening & closing, IT coasted to 142°.
Pulled Prime Rib at 4:00 PM, sliced, added sides & Ate Dinner.
After Dinner, slice the rest of the Roast for Sammies & such.
I know I say this often, but this was the best Tasting & most Tender Prime Rib We've had Yet !!!
Thanks For Looking!
Enjoy the Pics---There's lots of them!
Bear
This is what happens to the Rib Bones I remove from all of my Prime Ribs: (Dino Bones)
Choice Prime Rib 3.11 Lb, bought & frozen on 4-10-2019: (After removing Rib Bones)
Thawed, rinsed & patted Dry:
Crosshatch cut in:
Lea & Perrins Bold Steak Sauce, CBP, Garlic Powder, and Onion Powder, and into Fridge over night:
Removed from Fridge & Ready for Smoker:
Prime Rib on second position, AMNS on right end of bottom Shelf:
Internal Temp @ 138°, turned heat down to 140° to Hold: (AMNS Burned out)
Closer Look:
Ready to slice @ 142° IT, on my 56 year old Cutting board I made in 10th grade (1964):
Closer Look:
Slicing a few for Dinner---Middle 2 slices are for My & Mrs Bear's 52nd Anniversary Dinner:
Bear's First Helpings:
Slicing the rest up for Sammies and Such:
2nd Night---Steak Roll with Jeff's BBQ Sauce:
Then a Heaping tsp of Kelchner's Horseradish:
Spread that Horseradish:
Add a bunch of Prime Rib slices:
Close it up for Bear's 2nd Night's Supper: (Extra piece on the side)
Next Morning's Breakfast:
Prepping 3rd Night's Supper---Some Prime Rib Pieces & some leftover sliced Baked Taters:
Frying in Butter:
Getting There:
Bear's Third Night's Supper Plated:
Prepping some Football Game Snacks---Start with some cut up Prime Rib, and some of Jeff's BBQ sauce & some Horseradish:
Mix the Sauce & Horseradish & tear up a Steak Roll. Then Eat a piece of Roll, some Steak, and some Sauce Mix for each bite:
All that's left after 4 days:
Bagged & Frozen for future enjoyment:
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