First Prime Rib

Discussion in 'Beef' started by lfroberts5, Aug 22, 2008.

  1. lfroberts5

    lfroberts5 Fire Starter

    Well I already have 3 pork butts under my belt and now it's time for a prime rib.....

    Not too bad if I do say so myself.

    6# Prime Rib

    Here it is in the smoker at about 100 Degrees.

    Here it is just before I foiled it at 135.

    And here it is My First Prime Rib Smoke

    Hope the wife likes it? I sure did.

    If anyone has some good rub recipes for a prime rib please let me know.
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks excellent LF, way to go!![​IMG]
  3. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    Nice roast! Got any left? I'll bring a plate...

    And some taters...[​IMG]
  4. werdwolf

    werdwolf Master of the Pit OTBS Member

    Looks great, I've got to try one one of these days.
  5. capt dan

    capt dan Master of the Pit OTBS Member

    Very very nice there. Points for you my friend![​IMG]
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I don't even need a plate! Prime rib is my all time favorite and you did that one just right.
  7. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Nice, nice looking PR. Way to go LF.
  8. jlhog

    jlhog Smoke Blower

    Did ya save me a nice thick slice? Please Please Pretty Please.
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks fantastic [​IMG]
  10. cman95

    cman95 Master of the Pit SMF Premier Member

    Nice man...real nice!![​IMG] I need to do one myself.
  11. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    What a beautiful cut of meat, not real fatty like some cuts of prime rib I've seen. Did you get that at the supermarket, or a local butcher's shop? Really great looking smoke!

    What kind of wood did you use on that?
  12. big game cook

    big game cook Smoking Fanatic

    looks good. im gonna love this place. i smoke briskets chickens peppers ect... and love posting pics of them on a fishing site im on.[​IMG]

    my profile pic is sausage/cheese stuffed jalapenos with bacon on topped i smoked a week ago.

    man that P/R has got me hungry.
  13. ezmoney

    ezmoney Meat Mopper

    Great work!! Makin me hungry...and I'm not even a fan of prime rib!!
  14. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks looks great.
  15. voldaddy

    voldaddy Meat Mopper

    Wow, that looks incredible. I love a good rare to medium-rare thick slice of prime rib as much as filet mignon. I'm going to have to try this.
  16. lcruzen

    lcruzen Master of the Pit OTBS Member

    Simply perfect!
  17. sea_munky

    sea_munky Smoke Blower

    wow! that looks DELICIOUS!
  18. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Great smoke LFR! Takin the bull by the horns and throwin down a prime rib after only three butt smokes is high on the confidence scale!! Points from me too!
  19. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice job LFR on a great cut of beef!!!! looks like done to perfection. great job!!! points[​IMG]
  20. jminion

    jminion Meat Mopper OTBS Member

    Here is a Prime rib or Rib Eye recipe

    Prime Rib or Boneless Rib Eye

    A 5 to 6 pound Prime Rib or Boneless Rib Eye
    1/2 Cup Cracked Black Pepper
    1/2 to 1 tsp ground Cardamom seeds

    1 Tbsp tomato paste
    1 tsp Paprika
    1/2 tsp granulated garlic (I use 1 tsp)
    1 Cup Soy Sauce
    3/4 Cup Vinegar

    Trim some of the outer fat. Combine cracked black pepper and ground cardamom seeds,
    rub the roast and press in with hands.

    Mix all the remaining ingredients and pour over roast (those 2 gal zip lock bags work real well for this part of the technique). Refrigerate and rotate the roast a couple of times, overnight is a good time for this marinade.

    Smoke or roast at temps of 250 till the internal reaches 125 to 127 internal for med rare through out.You can roast at higher pit temps (350 to 450 degrees) to get a range of med well on the outer portion of the roast to a rare center.
    I like to use Fruitwoods and little oak when smoking, a light smoke is great on a cut like this, you would not want to take from the great flavor of the beef just add that touch smoke.

    Here is a Horseradish Sauce to go with Beef or Ham

    1/2 cup sour cream
    1/2 cup mayonnaise
    Horseradish to taste (fresh is best but prepared works)
    2 Tbsp drained capers
    1 tsp sugar
    1 tsp of the liquid from capers

    Mix and chill


Share This Page