Easter Standing Rib Roast

Discussion in 'Beef' started by woodcutter, Apr 19, 2014.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    I had a kryo packed standing rib roast in the freezer for about a year now. It's time. I ordered a prime rib kit from Curley's Sausage kitchen this winter and that is what I'm going to use. It came with 2 bags, a marinade and a rub. 


    I trimmed up the log and injected the marinade. I will start the smoke at 5 AM and plan on eating at 1 PM. I'm going to take it up to 145-150 because I have people who feel Prime Rib is raw meat and I want to be able to make it again. The directions are for cooking this in the oven so I e-mailed Keith Curley and went over my plan. I'm going to have a water pan under the roast through the whole smoke. If it looks like the bark is not the way I want I will pull the pan early.




    When I injected the mix it smelled awesome. I could have started eating raw meat! Now I'm ready for putting the rub on and start smoking tomorrow. I expect this will be one of the livelier forums at 5 AM. I'm also making Hasselback potatoes that I learned how to make from C Farmer and Smoking B's Cookie Cheese Balls. The rest will be brought by my family. Happy Easter!
     
    Last edited: Apr 19, 2014
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I know that is going to be outstanding!!!
     
  3. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Looks good. What's the game plan on the smoke?
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How bout I bring my ham to your house?

    You will be eatin good.
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    I'm going to start at 180 for the first few hours and gently get My IT up to around 150. I love everything I've been smoking with apple pellets and black cherry hunks so I'll stick with that. I've only made prime rib a few times (lots of rib eyes) and this is the first time smoking one but I'm feeling pretty good about it.
     
  6. chestnutbloom

    chestnutbloom Smoking Fanatic

    That's a sweet looking roast and I LOVE that stainless tub you have it in! I could use that seven ways til tomorrow....[​IMG]
     
  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Ah, that should make for a tasty and beautiful PR.  I was kind of worried because your post has about a 7+ hour smoke session. Was thinking that the Prime would be at temp much, much earlier than you were anticipating [​IMG]

    WRT the bark or crust, if it isn't forming how you like and you have a grill handy,  fire it up to 500+, pull the PR a tad bit early, throw it on the grill and do a nice reverse sear on it.  
     
    Last edited: Apr 19, 2014
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You are going to be soooo happy at Easter dinner.

    An old guy who used to work for me in West Texas used to smoke one for Christmas Breakfast every year and they had biscuits and eggs with it. Now you talk about a great way to start Christmas day! Those Cowboys know their there beef....LOL
     
    Last edited: Apr 19, 2014
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    1 hour rain delay. After the shower passed, the roast went at 6:00 AM. The rub had a little time to start getting happy. The meat smelled great with the marinade and the rub smelled good too. This is a highly flavored piece of meat.


    Here it is heading to the smoker. I added a water pan on another rack below the roast. If the 1" of water does not evaporate in 3 hours I will dump the water pan and catch drippings after that for Au Jus. I'm going to start out at 150 in the smoker and slowly bump the temp as I go.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks good so far! I'll be waiting in line with my plate for a slab!
     
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    If you would have been around you would have been welcome to a slab.
     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    Here are a few final pictures. The roast was on for 6 1/2 hours and I was really dragging it out trying to get lots of smoke on it. It was pulled at 145 IT.


    This is how it looked when I pulled the water pan. It reminded me of I tried Eric's wet/dry method on my brisket.


    After 20 minutes of resting. The bark did form in the few hours after removing the water pan.


    I had to dodge people to take this one and only sliced shot. This looks a little more done that most of it was. Prime rib is pretty subjective as far as how done to cook it. I know there are people (myself included) who wonder why anyone would cook prime rib this long and there are some who still think they are eating raw meat. It was still very good and turned out as good as it could to please everyone. I was very happy with the kit from Curley's Sausage kitchen. Everyone thought the flavor was amazing and there is only 3 steaks left.
     
    Last edited: Apr 20, 2014
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man that looks great.

    I need to try one of those.
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    So where's the plates? Beautiful !!

    LOL.... posted 30 mins ago, Todd's still basking in the glory.......

    Nice job Todd.
     
  15. woodcutter

    woodcutter Master of the Pit OTBS Member

    My sister took a good picture.

    [​IMG]
     
    smoking b and foamheart like this.
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Where'd ya say those plates were?
     
    Last edited: Apr 20, 2014
  17. That slicing shot looks wonderful! Great job! Cheers! - Leah
     
  18. scooter-man

    scooter-man Smoke Blower

    Wow - hard to believe those are from the same prime rib. The second picture looks AWESOME!
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    If ya can cook something like that, someone else can take pictures! LOL
     
  20. [​IMG]   That looks great Todd!!  [​IMG]
     

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