First prime rib

[RiversideSm0ker]

So I have my first prime rib in the smoker right now. I’ve been wanting to smoke one for the longest time. I completely forgot to take a picture before putting in the smoker but I will be sure to share a picture or two once I take it off.

George

 

[SonnyE]

Watch your Internal Temperature George.
That is the secret to Prime Rib!

( ordered an Inbird 4XS for my SIL today for his B'Day. He did two Prime Rib Roasts for Christmas Dinner and got a bit over done on them. :oops: Still great, just was beyond pinkish.)

 

[RiversideSm0ker]

I have two different probes in it. I’m testing a new unit that I got for a Christmas gift. I’m definitely keeping a close eye

George

 

[SecondHandSmoker]

Looking forward to the money shot!

 

[shinny]

I can't wait to see the pics.

 

[RiversideSm0ker]

The wait is killing me. I’ve got 12 degrees to go

 

[dcecil]

George, what temp are you going for

 

[RiversideSm0ker]

Before and after. My Lord, that was one of the best pieces of prime rib that I have ever eaten.

George

 

[dcecil]

That looks fantastic George, great job

 

[SecondHandSmoker]

Excellent looking PR.

 

[Scott Eisenbraun]

Just the way I like them. Great job.

 

[SmokinAl]

That is a beauty for sure!
Al

 

[gmc2003]

Nicely done. That PR looks fantastic.

Point for sure.
Chris

 

[RiversideSm0ker]

Thanks guys for the likes and for the kind words. It was so delicious! Plus we have enough leftovers to do it again tonight. So even better, right?

George

 

[Bearcarver]

Looks Great George!!
Love PR !!
You did a Real Nice Job!
Like.

Bear

 

[seenred]

That PR looks terrific! Very nicely done!

Red

 

[RiversideSm0ker]

George, what temp are you going for

Sorry I missed this one due to my hunger at the time lol. I was shooting for 133. Seems to have been the right call. We had the rest of it last night and I swear it was even better. I used a amici’s of cherry and pecan for smoke. The flavor was heavenly. I will be smoking more prime ribs in the future.

George

 

[dcecil]

Sorry I missed this one due to my hunger at the time lol. I was shooting for 133. Seems to have been the right call. We had the rest of it last night and I swear it was even better. I used a amici’s of cherry and pecan for smoke. The flavor was heavenly. I will be smoking more prime ribs in the future.

That’s a pefect temp, I’ve been trying to find that perfect temp to pull and plan for the carry over. I like the final temp at carving time to be 135 or under for sure. I’m sure it was delicious

 

[fishinzak]

Guys I am doing a 18 pounder tomorrow. Bone in. Should i follow the 35 minute per pound rule to gauge when i want it done? That would put me at a 12 hour smoke. or should I cut it and reduce the time? Has any of you done a full rack of choice prime?

 

[SecondHandSmoker]

Guys I am doing a 18 pounder tomorrow. Bone in. Should i follow the 35 minute per pound rule to gauge when i want it done? That would put me at a 12 hour smoke. or should I cut it and reduce the time? Has any of you done a full rack of choice prime?

With PR, you really do not want to go by time. You will have better results using a probe to monitor internal temperature to your desired doneness. I shoot for an IT of 130 then let the carry over take it to +/- 135 or there abouts. Do you have a separate probe?