Cherry Smoked Prime Rib

[civilsmoker]

Started the prep 2 days ago. 4 rib cut

I prefer to trim the fat cap.

Salted and rolled for "dry" brine

High hope of a yummy meal

In the fridge it goes

Yesterday I started on the au jus. By cutting the ribs and meat

Now they are roasted under the boiler to enhance the rich flavor

Now a slow simmer with a qt of beef stock, qt water, 2 cups of red wine, pepper corns, and a couple of garlic cloves, 12 hours to bring out the marrow.

I add some fresh rosemary, thyme, and sage with some aromatics for the last hour of simmering.

Smoking day the roast got rubbed down with a herb paste, rosemary, thyme, sage, flat parsley, basil, onion & garlic powder, paprika, and black pepper. The paste is made with a bit of water.

I wanted to have total control over heat and smoke so I did the cooking in the VCC

Smoked it at 225-235 till IT 120, then it when over the coals to reverse sear

It rolled around till IT hit 135 then it came off the coals and rested 10 mins to cutting.

Now the moment of truth after 2 days of prep the family is all smiles

And now the full feast (the last of 2018). Matched with a green goddess wedge, garlic mashed, and cast iron blistered sprouts.

Happy new year to all!!!

 

[SonnyE]

Damn that looks GOOD!
My wife loves her some bloody good Prime Rib.
Well done!

 

[big rick]

The effort to prepare sure shows up in the final product! Well done!

 

[civilsmoker]

Thanks it was a rewarding send off for the year. My wife makes the green goddess with fresh tarragon and pickles red onion for it as well, it is crazy good with the rich meat.

The b-sprouts are glazed with minced garlic, sweet onion, soy sauce, honey, water (2 tbs each) & 1/4 tsp of crushed red pepper after they are blistered face down.

 

[big rick]

I am not a fan of BS, but they look good enough I would have to try them. My wife on the other hand loves them!

 

[pineywoods]

Looks awesome

 

[Preacher Man]

You gave 2018 a highly memorable send-off!

I wanted to have total control over heat and smoke so I did the cooking in the VCC

What's a VCC?

 

[gmc2003]

Fantastic way to end the year. Nice Job

Point for sure.
Chris

 

[SmokinAl]

That is a fine looking meal!
And a job well done!
Al

 

[civilsmoker]

Thanks! Smoked prime rib New Years Eve has been a family tradition for many years at our house. A fine meal is how we party.

Preacher Man a VCC is a vertical cooking chamber.

When I built my pit, I added the vertical cook chamber, there are adjustable gates from the horizontal cook chamber as well as from the fire box.

The gates are controlled by pull handles. This allows me to control the temp and smoke 3 ways, by the fire, by the horizontal gate, and by the fire box gate.

It was 27 deg with a 15mph wind yesterday when I was smoking so this was helpful cause I could have a bigger fire in the fire box and then I just "throttled" down the heat to where I wanted it.

 

[civilsmoker]

big rick, you should cook some of these up for your wife then.....happy wife = happy life! PS-These are the only BS my wife will eat.....

 

[civilsmoker]

Here goes round two. Thin slices, grilled sweet onion & jalapeño, mushrooms!

All put together!

Proof there is a great year to come!

 

[big rick]

big rick, you should cook some of these up for your wife then.....happy wife = happy life! PS-These are the only BS my wife will eat.....

I showed her the pictures and she was very interested! I think I will try your recipe! And once again very nice round 2!

 

[civilsmoker]

Lightly coat the pan with light olive oil and heat under a med-low, when hot put the bs face down to sear. You don't want to hot, leave them face down till they start to brown. As soon as they start to bown 3 min or so, spinkle in a minced clove and sweet onion along with a little bit of butter "pieces" around the pan. Roll the pan around so the butter spreads. After about a min when the faces have a nice color pour the liquid and seasonings in and stir lightly to coat the bs. Take off once the liquid is a nice sauce. They should be spongy with a firm but tender bite. I test them like testing a steak, I push them with my finger and they should be tender but spring back.

Good luck!

 

[big rick]

Lightly coat the pan with light olive oil and heat under a med-low, when hot put the bs face down to sear. You don't want to hot, leave them face down till they start to brown. As soon as they start to bown 3 min or so, spinkle in a minced clove and sweet onion along with a little bit of butter "pieces" around the pan. Roll the pan around so the butter spreads. After about a min when the faces have a nice color pour the liquid and seasonings in and stir lightly to coat the bs. Take off once the liquid is a nice sauce. They should be spongy with a firm but tender bite. I test them like testing a steak, I push them with my finger and they should be tender but spring back.

Good luck!

Thank you so much for the advise. She will love them!

 

[civilsmoker]

Any time big rick, good luck and post a pic! Hope they are a "hit"

 

[phatbac]

WELL DONE! that looks great! i especially liked how you rev seared the roast! I usually rest, slice, and rev sear on the stove but i might use my FB next time and give that a try.

Happy Smoking,
phatbac (Aaron)

 

[civilsmoker]

Thanks phatbac, I have done both (roast and slices), but I also reverse sear slices for those that want a more medium to well done slice. Prior to getting my pit done I would sear (the whole roast & slices) on my grill grates turned upside down. However, I much prefer the open flame now!

FYI, I originally designed the VCC to be the "searing" station and even have a coal pan that doubles as the deflector/drip pan that sits above the FB. However, I discovered that the VCC racks fit perfectly over the coal/fire basket. So I tried and now I'm hooked! I have yet to open coal/flame grill in the VCC, but will try it at some point :-)

 

[civilsmoker]

Here is are couple of pork tri tips

and a beef tri tip

Needless to say, I'm a fan.....

 

[Bearcarver]

Outstanding Prime Rib!! (And I've done a few!!)
Very Nice Job, Civilsmoker!!
Like.

Bear