Hickory Prime Rib and Beef Ribs with Qview

Discussion in 'Beef' started by demosthenes9, Apr 17, 2013.

  1. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Took a page out of HiTecjRedneck's book and ditched work to do some smoking. Today's sacrificial offerings are four racks of beef ribs and a 14lb Prime Rib.

    3 of ribs are from a cryo pack, the other came off the bone in Prime.

    2 of the ribs from the cryo are for a cousin, and strangely, he loves my pork rub on them?
    On the other rack from the cryo, I thought I would try Bear's approach using LP's thick Worcester sauce.

    For the remaining rack and the Prime Rib, I've gone with a straight forward olive oil, ground sea salt and ground pepper.



     
    Last edited: Apr 17, 2013
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Man, that's a lotta beef!  I'm in....let's do this!  [​IMG]   Good luck, be sure to keep us updated.

    Red
     
  3. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Ironic thing is that none of this is for tonight. I'm going to pull the Prime @ 120ish, wrap it rest it, then throw in freezer to rapidly bring temp down. Will then move it to the fridge where it will sit comfortably until I throw itback in oven on Friday.

    Basically, I'm par cooking it.

    When it comes off, I'm throwing on a NY strip and having that for dinner. :)
     
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Sounds like a plan. I can be there by Friday!

       Mike
     
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Come on over, the welcome matt is out.

    Having a devil of a time with this smoke :( Still getting used to my Smoke Hollow 44 and learning it's peculiarities. Experimented with using sand covered by foil in the water bowl. Have a dual probe Maverick monitoring each side of the second rack from the top. There's about a 50 degree temp difference between the to sides!!

    Both probes in approximately de location on respective sides. Nothing under either one that would impede them. Both burners turned down to low. Even pulled both the wood boxes to rule that out.

    Kind of mystified by this. Pretty sure the probes are accurate and reading correctly. Hope there is some simple explanation and remedy.
     
  6. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Haha, still screwing up the "quote reply " on the mobile site, sorry about that.
     
  7. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      That is a BIG difference!  I might check them in boiling water to be sure.

       Mike
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Don't know about your smoker, but my MES 40 was much hotter on the right than the left. That's why I put a tilted aluminum plate in the bottom right to deflect the heat over to the center, instead of running up the right side to the exhaust vent.

    Bear
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Wish it was Friday!!! Lets see this thing - your killin me.
     
  10. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Patience is a virtue my friend. The Prime will be finished off and pics will be posted on Friday.

    Ended up leaving the NY Strips in the fridge last night, and as I don't want to wait until tomorrow for the sweet taste of hickory, I just threw them in the smoker.

    Funniest looking thing, my big Smoke Hollow 44 with only 2 NY Strips in it.



     
  11. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Thanks Bear. Going to do some more testing before reaching any conclusions. Think I might go old school and bust out some biscuits :)
     
  12. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Here's the NY Strip



    Was very tasty.
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thems lookin good, Paitence my rear end  your still killing me LOL [​IMG]   I can smell and taste it from here and not even on yet.

    Looks great. Cant wait for the pics, I guess it will have to wait till Sun when I get home from Archery shoot over weekend.
     
  14. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Thanks Driedstick and sorry about the wait. Just finished dinner and it was quite tasty.


     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Dem!!

    With that temp problem you were having, I don't know how you did it, because that "pink from edge to edge" looks like you smoked it at about 220 the whole time.  I love it !!!

    Nice Job,

    Bear
     
  16. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Thanks Bearcarver.  Sorry for the delay in replying. 

    I was actually surprised at how well it turned out given the "temp problem" as well.   The results are making me lean towards it being a faulty probe.

    That said, this wasn't a standard cook, so that might have had something to do with it ?   n the actual smoke, I had 2 probes in the Prime, each about a third of the way from the end.   Probe tips were roughly in the center.  I pulled the Prime with 1 probe reading 120 IT and the other reading @ 117.    I covered it loosely to rest for a bit then threw it in the fridge.   On Friday, I took it out of the fridge and put it on the counter to approach room temp, then threw it in a 225 degree oven for about an hour.  I then pushed the oven up to 250 degrees and in just under another hour, it hit 127 and 130 on the two probes.  Pulled it, let it rest again for about 15 minutes then started carving it.

    Possible that the process might have mitigated the heat issue I was having ??
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great!!

    I only mentioned that because you got that perfect Med/Rare pink from edge to edge. I get that too, because I use 220 to 230 degrees temp in my smoker. I'm not sure where the line is, but guys who use higher temps get the gray colored meat around the outside of the roast. This is fine if they have people eating there who want theirs done more than Med/rare, but everybody here wants theirs nice & pink, like yours & mine.

    Nice Job, Dem!!

    Bear
     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks damn awesome great job. Thanks  now my cravings are cured [​IMG]
     
  19. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Yeah, we like the edge to edge color and fortunately enough, everyone here like Mid-Rare as well.   For those occassional people wanting Mid thru Well, I put their's in an au jus bath on the stove to bring it up to temp.  I'm careful not to have the au jus boiling, as it changes the texture of the meat and makes it tough. 

    Before this cook, I had two theories regarding the edge to edge color.  First one is what you mentioned, cooking in a temp range of 220 to 230 or thereabouts.  The other is that I usually allow my meats to get close to room temperature before putting them on the smoker/grill/oven.   The thought was that if the entire roast was at a uniform temp, then it would cook more evenly, opposed to the outside cooking faster since it was at a higher starting temp.

    Pretty sure that this cook shot a hole in that second theory as the IT's of the two probes were under 40 when this Prime went in the Smoker.  Then again, my chamber temps were all over the place (even if I assume one of the probes was faulty) so I have to question the temp range theory as well.

    In reality, I'd love to say  "I did XYZ and that is why this PR turned out so great", but it's quite the opposite.  I'm actually kind of surprised and confused as to why it turned out the way that it did.
     
    Last edited: Apr 22, 2013
  20. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Thanks Driedstick.   Again, sorry about the wait.
     

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