Bear’s Prime Rib Father’s Day (2016 Part #1)

Discussion in 'Beef' started by bearcarver, Jun 15, 2016.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Bear’s Prime Rib Father’s Day (2016 Part #1)

    Bear Jr is going to the Jersey Shore for a week (10th Wedding Anniversary), so I had to make my own Father’s Day Dinner this year.
    He said he’ll make me some Pulled Pork on his Big Green Egg when they get back, so I’ll Survive.
    So we decided to make this Prime Rib a few days early, since the Pulled Pork Sammies will be a few days late.

    So I pulled a Prime Rib out of my Meat Freezer to thaw it out. 
    It had been 6.6 Pounds before the bones were removed, when I bought it.
    Now it is exactly 5 pounds.

    I will be using Hickory Pellets this time. (My Favorite!!)
    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.

    So Here We Go:

    Day #1 (Prepping):
    Rinse, 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”, and put it on a Wire Cooling Rack, in a Foil Pan. Then apply some CBP, Garlic Powder, and Onion Powder. Then I put it in my fridge until Next Day 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).

    Note:*Worcestershire “Thick” is now sold under the label “Lea & Perrins Bold Steak Sauce”.

    Next Day (Smoking Time):
    11:45—————Preheat MES 40 to 220°.
    11:45—————Fill 2 rows of AMNPS with Hickory Pellets, and light one end.
    12:30—————Put Smoking AMNPS on right side of Smoking Rack in bottom position, just above empty water pan.
    12:30—————Put Roast on wire cooling rack, in foil pan, on Smoking Rack in 2nd Position of 6 position smoker.
    3:30—————-Wipe my clean Meat probe with an alcohol wipe & insert in center of Roast. Internal Temp is at 133°.
    4:00—————-139° IT——Cut heat back to 150° and open door to get heat down to 160° quickly.
    4:30—————-142° 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.

    Thanks For Looking,


    Foil Pan with Wire Cooling Rack to set Roast on. This will allow smoke to surround the meat, and keep the meat from sitting it it’s own juices:

    Ready for Smoker—-Crosshatch cuts through Fat Cap. Then Lea & Perrins Bold Steak Sauce, CBP, Garlic Powder, and Onion Powder:

    2 Rows of Hickory Pellets in my AMNPS. Then light one end:

    Once it’s going real good, blow flame out & it’s smoking Great, ready for the Smoker:

    Through the Glass, you can see the Roast on second Rack, and the AMNPS on the bottom Rack:

    While waiting, I couldn’t resist snapping a Picture of my Front Yard, with my new pocket Camera:

    Prime Rib ready to come out, and a little more than one row of the AMNPS is consumed. I separated the pellets to stop the burning:

    Fresh out of Smoker. Notice very little juice in pan due to using low (220°) Smoker Temp. The juice is still in the meat:

    A Slice for Me & a slice for Mrs Bear:

    Bear’s Plate———Leftovers in Background:

    A Closer Look of Bear’s Supper:

    Leftover Prime Rib sliced thin for some Awesome Sammies to come:
    disco, butthead66, idahopz and 7 others like this.
  2. NICE !!!   It takes me a while, I go back and look at the pics several times.  It looks Outstanding Great dinner and Sandwiches for later on

    Your yard is always Beautiful  Tell Bear Jr. and his Wife Happy anniversary from East Texas


  3. bena

    bena Meat Mopper

    Looks awesome Bear!... Can't wait for the follow up Philly Cheesesteak you are going to blow our minds with ;-)
  4. mowin

    mowin Master of the Pit

    I can only hope mine comes out as good as yours looks..:drool
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Gary!!

    I just can't get enough of these Prime Ribs!!

    And Thanks for the Points!!

  6. You may be getting the hang of this Prime Rid smoking thing ???

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Ben!

    Sammies will be coming in the next day or two.

  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good looking PR, Bear!

    I think I like the cold roast beef sammies better than the hot PR!

    A little butter & horseradish, on a nice bun! MMMMMMMMMMM good!!

  9. idahopz

    idahopz Smoking Fanatic

    Excellent cook Bear, and your front yard looks fantastic!  I always enjoy seeing fellow members yards and homes.

  10. eatmypork

    eatmypork Smoke Blower

    Bear your smokes always look good. Looking forward to seeing the leftover sammies!

  11. sauced

    sauced Master of the Pit

    Great job on the PR!!! Front yard doesn't look too bad either!!

    Those sammies will be out of this world!!


  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Mowin!!

    No problem---These are the easiest things I Smoke.

    Thanks Gary!

    Maybe---I keep practicing!

  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Al !!

    I know what you mean, but I save my Rare Roast Beef for those Sammies you're talking about.

    These Prime Rib leftovers go to Cheesesteaks & Webers.

  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Idaho!!

    And Thanks for the Points!

    Since you like seeing yards, you'll like how my Son changed his back yard swamp:

  15. dlarrick

    dlarrick Newbie

    PR looks good but that overhaul of bear Jr's backyard is awesome.  Definitely envious of that spread.    
  16. idahopz

    idahopz Smoking Fanatic

  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bear was that a practice run for Fathers day? LOL Nice job


  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Chris!!

    Sammies coming in a day or two---Still eating them.

    Thank You Sauced!!

    And Thanks for the Points!

  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!

    It took him about two years to complete, but they did good !!

  20. towers

    towers Newbie

    Happy Father's Day!
    Sorry we can't be there.
    I promise to smoke something good for you when we get back.

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