Bearcarver's "Perfect Smoked Prime Rib"
[color= rgb(24, 24, 24)]I have been consuming "Prime Rib" at every restaurant I could find, all of my life, and I have never tasted one this good (Home or Away).[/color]
That might sound like bragging, but it is entirely TRUE!
Try It, You'll see !
Bought a 5 pound "Choice" standing rib roast (with rib bones intact) for $5.99 per pound, on sale.
This should serve anywhere from 2 to 4 people, without any problem.
This one was actually "Choice", but please excuse me for calling it "Prime Rib" (Habit).
Prime Rib has always been my favorite meal.
This one was by far the best "Prime Rib" I have ever eaten!
From My Notes:
Day #1:
Score the exterior fat.
Coat with Worcestershire Sauce (Thick).
Then rub all over with a mixture of:
2 tsp of Crushed Black Pepper
1 tsp of Sea Salt
1 tsp of Garlic Powder
1 tsp of Onion Powder
Double wrap roast in plastic cling wrap.
Put in fridge over night at 37˚/38˚.
Day #2:
Would like to have Dinner at 5:00 PM Today.
11:30--Pre-heat Smoker to 260˚. Put boiling water in water pan.
Also put a small drip pan on third shelf (right under the roast) to catch juices for "Au Jus" (if needed).
Add Cherry wood chips and/or chunks as needed throughout the following 4 hour process.
12:30--Put roast on second shelf. Reset heat to 230˚.
2:00---Sterilize meat probe, and insert into center of roast. Internal Temp at this point was 75˚.
3:00---Roast Internal Temp--101˚.
3:30---Roast Internal Temp--118˚.
4:00---Roast Internal Temp--130˚.
4:30---Roast Internal Temp--137˚.
Continue smoking a few more minutes, if you want it done more than Medium Rare.(Why ruin it?)
Turn off smoker & open the door for a few minutes, to cool outer surface just a bit.
Move roast to a plate, and cover with foil to rest.
4:50 PM---Standing Rib Roast had Coasted from 137˚ to 142˚ Internal Temp---Just the way I like it!
I then use a fillet knife to carve the whole set of rib bones off of the roast in one piece.
Try to stay right along the inner "meat side" of the bones (save rib bones for later---"Chef's snack").
Once rib bones have been removed, it will be very easy to slice this Choice Standing Rib Roast to whatever size slices needed.
The juices saved for "Au Jus" were not needed due to an overabundant amount of juices still in the roast at carving time.
This unbelievable roast goes good with nearly any potato & veggie, but I chose:
Roasted Red Skinned Potatoes and Corn.
Enjoy your meal,
Bearcarver
PS: Below are some pictures with notes:
Five pound Choice Standing Rib Roast (with the fat scored):
Seasonings listed above are mixed well in a bowl:
Seasoned & rubbed:
Wrapped in cling wrap before overnight rest in fridge:
On Smoker rack, ready for smoking:
After smoking:
Slicing into Beauty:
Dinner Is Served:
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