50th Wedding Anniversary—Prime Rib—Hickory Smoked (Panned)
Well I Finally got there!! AMAZING!!!
There has been many times I had doubts that I’d ever make it to this point, so every day is like Gravy to me!
Our 50th Wedding Anniversary is actually on December 27th, but we decided to have our Dinner a little early again, because like I said last year, of all the other Holidays around that same time. We always have so much Ham & all kinds of other leftovers, that it’s not a great time for our Prime Rib & the few days of Prime Rib Sammies that always come after our Anniversary.
It’s hard to believe how stuffed our Fridge gets after the Big Family Christmas Party Dec 24, then Christmas Dinner at home on the 25th, then our Anniversary on Dec 27, New Years Eve Dinner, New Years Day “Pork & Sauerkraut”, and then finally my Birthday on Jan 3rd. Wheww—I’m beat just thinking about all that !!
And now they tell me Bear Jr is throwing a “50th” Party for us on Jan 6, and inviting all of our Siblings, which will be a total of 14 on Jan 6th (No Kids or Grandkids).
This should be a lot more fun for Mrs Bear than last year, as she went into the Hospital last year on our 49th Anniversary Day for her second Brand New Hip.
So that’s why we moved our Anniversary Dinner up again a bit!!!
Here’s how we did it:
This will be a Small 3 pound, 14 ounce Prime Rib, after the bones have been removed.
I will be using Hickory Pellets in my AMNPS for this one.
I will be again smoking with a Smoker Temp of 220°, so I can get the same Perfect Tender Medium Rare Pink Beef from Bark to Bark as always.
Prepping (Day Before):
Rinse, Pat Dry, and cut a block pattern through the fat cap to the meat. Then give it a good coat of Lea & Perrins Bold Steak Sauce” (formerly known as Worcestershire Thick), and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then put it in my fridge overnight, until Smoking Time. I used to add some Sea Salt at this time, but I cut way back on Sodium since a Dr ruined my Kidneys (among other things).
Smoking Day:
10:30—————Preheat my MES 40 to 220°.
10:30—————Fill 2 rows of AMNPS with Hickory Pellets, and light one end.
11:15—————Put Smoking AMNPS on Right side of Smoking Rack in bottom position, just above the Chip Dumper.
11:30—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 2nd Position of 6 position smoker.
1:00—————-Heat dropped to 190°—Had to lean plywood in front of MES Window to block Sun from shining on MES Heat Sensor.
1:30—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 106°.
2:00—————-115° IT
2:30—————-128° IT
3:15—————-138° IT
3:20—————-140° IT—-Cut heat back to 140° and open door to get down to 140° fast.
3:25—————-140° IT—-Smoker Temp peaked at 169° from inside residual smoker heat.
3:35—————-140° IT—-Set Smoker Temp to 150°, but it is still 155°.
3:50—————-140° IT—-Remove Prime Rib from Smoker.
Slice, plate, add sides, Take Pics, and Eat.
Note: Putting Prime Rib Roast on a wire cooling rack in a foil pan does not show any loss of smoke flavor, and makes for less clean-up needed.
Also: This was another Awesome Smoked Prime Rib!!
Thanks For Looking,
Bear
Small Prime Rib @ 3lb 14oz, in Freezer since 12-23-2016: (2 years)
Bottom Side:
Top cross-hatch cut through fat to meat, on cooling rack, in Pan:
Seasoned & ready to cover & put in fridge for overnight rest:
Had to lean plywood in front of MES window to block Sun from hitting MES Heat Sensor:
Ready to move to Kitchen:
Close-up look before removing:
Fresh out of Smoker. Notice how no juices leave Prime Rib when I smoke them at 220°:
This is why I don't need AuJus---The juice is still in the Meat:
Ready for slicing:
All Sliced up---Right plate for future Sammies---Left Plate for Supper:
Cut Thinner for Sammies:
Bear's Supper:
Dessert of Lemon Meringue Pie. Bears love this Stuff!
Well I Finally got there!! AMAZING!!!
There has been many times I had doubts that I’d ever make it to this point, so every day is like Gravy to me!
Our 50th Wedding Anniversary is actually on December 27th, but we decided to have our Dinner a little early again, because like I said last year, of all the other Holidays around that same time. We always have so much Ham & all kinds of other leftovers, that it’s not a great time for our Prime Rib & the few days of Prime Rib Sammies that always come after our Anniversary.
It’s hard to believe how stuffed our Fridge gets after the Big Family Christmas Party Dec 24, then Christmas Dinner at home on the 25th, then our Anniversary on Dec 27, New Years Eve Dinner, New Years Day “Pork & Sauerkraut”, and then finally my Birthday on Jan 3rd. Wheww—I’m beat just thinking about all that !!
And now they tell me Bear Jr is throwing a “50th” Party for us on Jan 6, and inviting all of our Siblings, which will be a total of 14 on Jan 6th (No Kids or Grandkids).
This should be a lot more fun for Mrs Bear than last year, as she went into the Hospital last year on our 49th Anniversary Day for her second Brand New Hip.
So that’s why we moved our Anniversary Dinner up again a bit!!!
Here’s how we did it:
This will be a Small 3 pound, 14 ounce Prime Rib, after the bones have been removed.
I will be using Hickory Pellets in my AMNPS for this one.
I will be again smoking with a Smoker Temp of 220°, so I can get the same Perfect Tender Medium Rare Pink Beef from Bark to Bark as always.
Prepping (Day Before):
Rinse, Pat Dry, and cut a block pattern through the fat cap to the meat. Then give it a good coat of Lea & Perrins Bold Steak Sauce” (formerly known as Worcestershire Thick), and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then put it in my fridge overnight, until Smoking Time. I used to add some Sea Salt at this time, but I cut way back on Sodium since a Dr ruined my Kidneys (among other things).
Smoking Day:
10:30—————Preheat my MES 40 to 220°.
10:30—————Fill 2 rows of AMNPS with Hickory Pellets, and light one end.
11:15—————Put Smoking AMNPS on Right side of Smoking Rack in bottom position, just above the Chip Dumper.
11:30—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 2nd Position of 6 position smoker.
1:00—————-Heat dropped to 190°—Had to lean plywood in front of MES Window to block Sun from shining on MES Heat Sensor.
1:30—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 106°.
2:00—————-115° IT
2:30—————-128° IT
3:15—————-138° IT
3:20—————-140° IT—-Cut heat back to 140° and open door to get down to 140° fast.
3:25—————-140° IT—-Smoker Temp peaked at 169° from inside residual smoker heat.
3:35—————-140° IT—-Set Smoker Temp to 150°, but it is still 155°.
3:50—————-140° IT—-Remove Prime Rib from Smoker.
Slice, plate, add sides, Take Pics, and Eat.
Note: Putting Prime Rib Roast on a wire cooling rack in a foil pan does not show any loss of smoke flavor, and makes for less clean-up needed.
Also: This was another Awesome Smoked Prime Rib!!
Thanks For Looking,
Bear
Small Prime Rib @ 3lb 14oz, in Freezer since 12-23-2016: (2 years)
Bottom Side:
Top cross-hatch cut through fat to meat, on cooling rack, in Pan:
Seasoned & ready to cover & put in fridge for overnight rest:
Had to lean plywood in front of MES window to block Sun from hitting MES Heat Sensor:
Ready to move to Kitchen:
Close-up look before removing:
Fresh out of Smoker. Notice how no juices leave Prime Rib when I smoke them at 220°:
This is why I don't need AuJus---The juice is still in the Meat:
Ready for slicing:
All Sliced up---Right plate for future Sammies---Left Plate for Supper:
Cut Thinner for Sammies:
Bear's Supper:
Dessert of Lemon Meringue Pie. Bears love this Stuff!
