11.44# Prime Rib w/qview

Discussion in 'Beef' started by doohop65, Dec 24, 2014.

  1. 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/#.

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

    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.

    sqwib likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty! Add some garlic Parmesan mashers oh yeah!!!
  3. 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.

  4. bear55

    bear55 Master of the Pit

    Looking good.
  5. 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.

  6. joopster

    joopster Smoking Fanatic

    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.

  7. My special treats for me for later.

    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.
    bearcarver likes this.
  8. Looks great regardless! I'm sure it was a great meal for Christmas!
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  10. Looks awesome!


    Hampton, VA
  11. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.  [​IMG]
    oggg likes this.
  12. 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.
  13. sqwib

    sqwib Smoking Guru OTBS Member

    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

  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great to me, DooHop!!![​IMG]

    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 ![​IMG]----------------[​IMG]

  15. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    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.

  16. sqwib

    sqwib Smoking Guru OTBS Member

    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.
  17. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    When I pay big bucks for Prime Rib, I want to eat the whole thing, not only 60 %.
  19. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    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.

  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Tom!!

    And back at you, with an even better New Year to boot !![​IMG]

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


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