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Easter prime rib with Q-vue

Discussion in 'Beef' started by voldaddy, Apr 13, 2009.

  1. voldaddy

    voldaddy Meat Mopper

    Had a 6# prime rib for Easter dinner that I smoked with hickory at 225*. It was AWESOME.

    The prime rib with the EVOO, spice rub, and Johnny's au jus:

    What a beautiful cut of meat:

    Rubbed and resting:

    2 hours in, around 100*:

    Pulled at 120 and foiled, put in the cooler:

    Sliced...look at the juices!!!

    Plated with homemade mac & cheese, fresh asparagus, and rolls:

    This was my first smoked prime rib, and it was incredible. The smoke flavor in the beef was unreal. I have 3 in the freezer, and can't wait to do my next one!

    Thanks for looking at my Easter dinner.
  2. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    very nice looking dinner there.
  3. tld

    tld Smoke Blower

    Nice looking prime rib dinner. Thanks for the q-view
  4. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Did I see that was a rib on? Those are so good and that one looks delicious. POINTS! Just because it's prime rib! [​IMG]
  5. rejii

    rejii Smoke Blower

    nice smoke thanks for sharing
  6. pinkmeat

    pinkmeat Smoking Fanatic

    Seriously awesome looking grub!
  7. voldaddy

    voldaddy Meat Mopper

    Yes sir, the bones were there. It was excellent. Prime rib, IMO, is the King of beef! Thanks for the points!
  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Fantastic job! That looks delicious. [​IMG]
  9. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Thanks for the Q-View
  10. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice looking prime rib. Funny to say, but I've never had prime rib. Need to try it.
  11. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    first off, you started out with a great piece of meat, not the cut but the quality of the cut. ck out the marbling in the lean areas, this is what gives your roast the juiciness through out. great job on your choice!!!

    gotta love them rib roasts!!! nice looking plate and bet you had some great eating!!! [​IMG]
  12. AWSOME!!![​IMG]
  13. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    What a beautiful chunk of meat. That's almost exactly how I did mine yesterday except I got voted down on smoking it. I did min indirect on the grill, pulled and foiled at 120 and rested for 1 1/2 hours. Looked almost as good as yours. Thanks for the Qview.[​IMG]
  14. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Wow! That is an awesome smoke! Thanks for the q-view!
  15. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Man that looks great! [​IMG]
  16. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    very nice looking Rib for sure!
    how did you do the asperagus?
    it is one of my favorite veggies,
  17. voldaddy

    voldaddy Meat Mopper

    Fried in a cast iron skillet with real butter and minced garlic, then into the oven in a casserole dish with more minced garlic and covered in parmesan cheese for about 30 minutes. It's incredibly good. We make it with canned asparagus, too, but it's much better with fresh.
  18. voldaddy

    voldaddy Meat Mopper

    Thanks, and it was a beautiful cut of meat. It almost looked too good to cook. Well, almost. [​IMG]
  19. smokestars

    smokestars Fire Starter SMF Premier Member

    There is no prime rib in Cenla other than Tunks, and theirs comes in, in a cryovac from Sysco [​IMG] ...

    But it is still good.

    But will not compare to this one, makes me so hungry I am gonna have to do something [​IMG]

    Voldaddy, GREAT JOB!

  20. lcruzen

    lcruzen Master of the Pit OTBS Member

    Fine job on the PR. You had a nice Easter dinner there!