First Prime Rib - can't wait!

[carolinadoug]

Well, ran out early today to pick up a 5-6 lb prime rib for the family to have as a post Thanksgiving meal. Long story but we were in multiple places and finally had a chance to enjoy a meal with our two sons. Have been considering a prime rib for a while and all agreed this was the perfect time.

Rubbed a 5.7lb pr down with some olive oil, spog, oregano, basil, some meat mitch steer rub, weeee bit of cayenne, some paprika and have it marrying itself in the fridge. Going to try to pre heat the MES to about 250 and then put it on an upper grill - middle probe it, drop temps to 225 and sit back and smoke it for 3-5 hrs till i see 130-133* temps. Then foil, towel and cooler it while i capture the drippings, head to the kitchen and make some killer au jus.

30 minutes in the cooler and we are slicing it up with some perogies and veggies - while watching some football and drinking a great bottle of Miner Family Winery's best wine - Oracle.

 

[crazymoon]

CD, Looks good ,how did it turn out ?

 

[SmokinAl]

It sure looks good!
Al

 

[remsr]

Looks good Al. I have had a 8 pound aged prim rib in the freezer for 2years. Maybe it’s time to cook it? Question, why didn’t you fire up the Lang for this one?

Randy,
Ps I still don’t get regular posts like I use to? I used to get automatic up dates but not anymore. Can’t say Ai like the new Fourm.

 

[carolinadoug]

CD, Looks good ,how did it turn out ?

Smoking it today. Pulling from the fridge shortly. Trying to back into our 4pm eat time. Guessing 4-5 hrs to get this to 127-130*. Family likes rare to medium rare - especially for prime rib. Gives me plenty of time to put the Christmas light wrap on our tallest Palm Tree. :)

 

[remsr]

It sure looks good!
Al

The new Fourm sure is confusing I thought you were smoking s prim rib for the first time that’s why I ask why you didn’t fire up the Lang. Man I’m just not getting this new Foirm

 

[bregent]

I would really try to get a sear on that, either forward or reverse. What’s the grade?

 

[carolinadoug]

Just awesome. Got the smoker up to 225 before I put it in. It was at 129 in 2.5 hrs. Pulled it and rented while we fixed the rest of the meal. 20 minutes later added the dripping to the au jus on the stove. Fantastic Meal but lessons learned. Next time I will pull it at 125-127 so it is a tad rarer. Pic was perfect meat temp but 20 minutes later that meat was darn near medium! Still a great first try and awesome meal!