Bone In Standing Rib Roast, aka Prime Rib QVIEW

Discussion in 'Beef' started by kevink, Dec 16, 2010.

  1. kevink

    kevink Fire Starter

    Prime Rib was on sale today and since I have been wanting to smoke one lately but havent pulled the trigger, I thought this would be a good time.  I have never made one of these but feel that I can competently prepare one thanks to all of yall here on smf.  It also happens to be for a celebratory dinner, and rather than take the girlfriend out for an expensive dinner, I figured I would spend half as much for a prime rib that I'll be eating all weekend and hopefully will beat the restaurant meal anyways.  Some preliminary pictures:

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    The butcher was a sf giants fan, and brought up the series as he saw my rangers hat, but the meat looked so good that I forgave him for the error of his ways...

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    the bones were attached but there was a cut between the bone and the meat, I'm not sure why they do it but here is what i mean:

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    Thanks to Bearcarver for dry rub recipe and worcestershire tip.  Made one modification, and used Lawry's instead of kosher salt.

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    All rubbed and ready...back into the fridge for a couple hours since I am doing this today, plan to start the smoke very soon.  Will continue with more qview, any tips from you veterans of the smoke are more than welcome.  I am planning on having a drip pan underneath to make the au jus, and will probably pour in a cup of red wine or so as a starter.  For wood I will use some cherry and a bit of hickory.  Thanks for reading!  And thanks for sharing all your experiences - that's what allows someone like me who has never smoked prime rib to confidently undertake the challenge.  Stay tuned!
     
  2. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Looks great so far. What internal temp are you taking it to?
     
  3. kevink

    kevink Fire Starter

    Rib is smoking away.  Here's a shot right as it went into the TEX:

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    Hoping that my red wine based au jus turns out to be yummy.  I am thinking that as soon as it hits 120 I will pull it, I like beef rare and i think 120 will be a nice middle ground for my girlfriend who prefers medium rare.  Any thoughts on the temp?
     
  4. venture

    venture Smoking Guru OTBS Member

    The roast you bought would be referred to in my area as "cut and tied".  The only reason I can think of for doing this is that the average consumer may be unable to properly carve the roast?  I prefer mine not be cut and tied, as I would rather treat the meat as I see fit.
     
    gran torino likes this.
  5. kevink

    kevink Fire Starter

    Venture, you're right - the rib was tied up with string to hold the rib bones up.  Hopefully it won't hinder the smoke.  I was back and forth on leaving the bones on or removing them and thought I'd just leave them, since everyone seems to agree that bone-in gives you better flavor.
     
  6. kevink

    kevink Fire Starter

    update:  pulled from the smoker at about 123.  Got distracted and temp was rising fast, but it looks great and feels like its ready to pop with all the juices holed up inside.  I double wrapped in foil and am going to hold it in the cooled down smoker at 120 degrees until dinnertime, when I will post some more qview. for now, here are pictures of it right out of the smoker at about 123 degrees:

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  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    OH man I can't wait to see a sliced picture.
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking real good Kevink !!!

    I'm with RB--can't wait for the sliced Qview--MMMMMmmmmm..........

    Bear
     
  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    wow looks great so far, I was hoping to see the sliced pic too
     
  10. kevink

    kevink Fire Starter

    Dinnertime!!  Came out a beautiful rare just edging towards medium rare.  Delicious - i didnt use a knife, i just sliced me a big piece and pulled the big fat globs right off...was buttery tender.  Probably the best thing i have ever cooked, and my girlfriend even liked it!  (Can you tell which plate was which? hahahahaha)

    Thanks to all you fine folks who have posted your prime rib experiences, they really helped me get a great result on this one.

    without further ado:

    ready for slicing

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    First Cut - Separated ribs

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    Sliced prime rib

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    Samantha's dinner plate - she didnt finish!

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    Kevin's dinner plate....admittedly he did not finish either!!

    But the rib and the inch thick piece of prime rib made me wish i could have eaten more.

    My sadness was short lived, though, because I remembered I'll just be eating prime rib for several days [​IMG]

    Another plate view:

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    Well That's All!!! Thanks for reading!  Keep documenting your Q's so I can do things like this!

    Kevin
     
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Wow Kevin that rib turned out amazing. I need to go clean up my keyboard from all the drool
     
  12. coacher72

    coacher72 Smoking Fanatic

    Great looking prime rib. I'm primed and ready for Christmas dinner. Thanks for sharing
     
  13. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    ok now that does look good well done
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member


     What do you mean well done - that is almost rare enough for me to eat- LOL just busting your chops man - it really was DONE WELL
     
  15. smokeamotive

    smokeamotive Smoking Fanatic

    Wish I could have that for a Thursday night dinner. That sho do look tasty FO SHO!!!!!! The only thing I'd change is asparagus for the green beans. (And I love green beans!)
     
  16. thebarbequeen

    thebarbequeen Smoking Fanatic

    oh Man! you nailed it!! what beautiful color and done PERFECTLY!!  How long did it end up resting in the cooler?
     
  17. mole177

    mole177 Fire Starter

    wow... 120f ?!

    i like to have mine 138!

    Good stuff!!!
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Perfect Kevink !  [​IMG]

    You sir are a very fast learner, and a man who knows what good is !!!!!

    Thanks for the great Qview,

    Bear
     
  19. Excellent that's about as good as it gets! Looks really juicy and tender I'm sitting here eating cheese with crackers thinking I'd much rather be having a slice of THAT. [​IMG]
     
  20. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    OFF THE HOOK [​IMG]
     

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