11.44# Prime Rib w/qview

[doohop65]

Well I splurged and bought a prime rib for christmas with the in laws instead of the sirloin tip roast I was planning to do. Found a choice angus for 6.99/#.

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• doohop65
• Dec 24, 2014

Rubbed with old faith full spog
2 tablespoons each
Coarse ground black pepper
Kosher salt
Onion powder
Garlic powder

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• doohop65
• Dec 24, 2014

All rubbed up and put to bed for the night. Will be smoking with kingsford and applewood in my father in laws weber kettle because that is what I have available.

Will aim for 225-250 for 4 or so hours or until it hits 130-135. Will let it rest for an hour and may dear it at the end if I think it needs it.

First one so if anyone thinks my plan is off speak up now before I ruin this beautiful hunk of meat.

Will also be making chef JJs au jus and a horsey sauce I really enjoy.

Wish me luck.

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• doohop65
• Dec 24, 2014

 

[dirtsailor2003]

Should be tasty! Add some garlic Parmesan mashers oh yeah!!!

 

[doohop65]

Put the prime rib on at 645 after making sure Santa put presents under the tree for the kids.

Weber is running about 245. A little hotter than planned but will be ok.

Just dumped in the liquid for the au jus. Now we leave it alone and open presents.

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• doohop65
• Dec 25, 2014

 

[bear55]

Looking good.

 

[doohop65]

My mother in law didn't have anything but sweet red wines so I am trying some good Wisconsin beer instead. Meat was pulled around 132 and is resting before I put a reverse seat in it.

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• doohop65
• Dec 25, 2014

 

[joopster]

I was going to say don't take it that high - I am going to pull mine at 126 and rest for medium rare - medium.  I would be interested to know how much it climbed past 132 when you pulled it.

 

[doohop65]

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• doohop65
• Dec 25, 2014

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• doohop65
• Dec 25, 2014

My special treats for me for later.

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• doohop65
• Dec 25, 2014

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• doohop65
• Dec 25, 2014

I should have pulled it 5-7 degrees cooler. Everyone really enjoyed it. Flavor was great but it was closer to medium than I would have liked. 12.5 point deduction for over cooking. An 82.5 score overall.

Merry christmas everyone.

 

[scottyp1292]

Looks great regardless! I'm sure it was a great meal for Christmas!

 

[boykjo]

Nice........

 

[sarnott]

Looks awesome!

Scott

Hampton, VA

 

[demosthenes9]

That's an awesome looking PR.   12.5 pt deduction is kind of harsh when the only "issue" was a bit more medium than mid rare. 

 

[doohop65]

Demo,

Thanks for the kind words. My wife was of the same opinion. I tend to be hard in myself with my smoking if meats. I want it right.

I was going to pull at 125 when it got there but chickened out not wanting it too rare. Next time I will pull at 125.

 

[sqwib]

Demo,

Thanks for the kind words. My wife was of the same opinion. I tend to be hard in myself with my smoking if meats. I want it right.

I was going to pull at 125 when it got there but chickened out not wanting it too rare. Next time I will pull at 125.

That was my problem, my PR was too rare for the family but not me I think you are dead on unless your family is a RARE meat family!

You sir get a 100,,, lol

 

[Bearcarver]

Looks Great to me, DooHop!!!

If you pull it too rare, the meat tastes great, but it's too chewy & even hard to cut with a steak knife, because it's so rubbery.

Yours looks Perfect !

----------------

Bear

 

[mr t 59874]

If you pull it too rare, the meat tastes great, but it's too chewy & even hard to cut with a steak knife, because it's so rubbery.

Bear

Now that is a problem I have not experienced as of yet and I pull mine at 115 - 120°, but then I prepare PM's differently than most.

"Ugly Duckling" Dry Aged - Salt Crusted - Prime Rib Roast - Q/View

Doohop,  glad you both enjoyed and learned.

T

 

[sqwib]

 
Looks Great to me, DooHop!!!

If you pull it too rare, the meat tastes great, but it's too chewy & even hard to cut with a steak knife, because it's so rubbery.

Yours looks Perfect !

----------------

Bear

Yes, my family sees red and right way says it's gummy, I freak'n hate that word.

There is a fine line between Too Rare and Rare and as you said it gets too rubbery (Gummy)

I can tell its too rare when I pull it and the meat wiggles like jello, I'll say its jiggling its rare lol.

 

[demosthenes9]

For family members that like their PR a bit more done, set up a warm au jus bath and put their slices in it for a few mins to bring it to a higher temp.

 

[Bearcarver]

 
Now that is a problem I have not experienced as of yet and I pull mine at 115 - 120°, but then I prepare PM's differently than most.

"Ugly Duckling" Dry Aged - Salt Crusted - Prime Rib Roast - Q/View

Doohop,  glad you both enjoyed and learned.

T

When I pay big bucks for Prime Rib, I want to eat the whole thing, not only 60 %.

 

[mr t 59874]

 
When I pay big bucks for Prime Rib, I want to eat the whole thing, not only 60 %.

LOL  You aren't paying big bucks for Prime Rib until you fix one like mine, then your paying big bucks, just like in the high end steakhouses.

 Hope you and yours had a great Christmas.

Tom

 

[Bearcarver]

 
LOL  You aren't paying big bucks for Prime Rib until you fix one like mine, then your paying big bucks, just like in the high end steakhouses.

 Hope you and yours had a great Christmas.

Tom

Thanks Tom!!

And back at you, with an even better New Year to boot !!

The only Awesome Steakhouse I've ever been to is right here, at the "Bear's Den".

Bear