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GARY's PRIME RIB AND PORK BUTT

bryce

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Fantastic cook Gary. I appreciate your effort all the way over here. Looks like a meal i'd gladly pay for.

Great job!

Bryce
 

chef willie

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another successful cook....that PR looks perfect....xlnt job!!!.......Willie
 

tropics

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Gary another meal you took to top thanks Bud for sharing.So so sorry for being late,taking care of last minute shoppers.

Richie

 

gary s

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Thanks a bunch guys, much appreciated and for the Point

Gary
 

HalfSmoked

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Hey Gary

This always becomes a topic of discussion  know meat prices vary across the country I was in Sam's club yesterday in Dover DE. prime rib $9.00 lb.
 

gary s

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If I missed Thanking anyone I'll do it now  Thank You    a very fun smoke with terrific results, I would recommend  smoking a prime rib if you have not tried it. You Will Be Hooked.

Thanks again

Gary
 

sqwib

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Awesome cook Gary. man you are a busy guy! Awesome prices too!
 

reinhard

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Wish I was there!!! Man that looks great!!!  
Reinhard.
 

zach5483

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Never smoked my beans, but will next time.  I bet that taste great when the dripping go into them.
 

travisty

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That all looks sooooooooo good! I cant believe the prices you got for all that meat, ive never seen anything that cheap where im at!
 

gary s

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Wish I would have smoked a bigger one !!!  I could stand another meal or a couple more ribs.

I left some meat on those rascals and they were gooood 

Gary
 

daricksta

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GARY’s PRIME RIB AND PORK BUTT

I have been in the mood for Prime Rib for a while, so I pulled one out of the freezer and into the Fridge for a slow thaw. My wife asked me, since I was already going to smoke would I throw on a Pork Butt for one of my Grandsons friends’ family. I said well if I am going to do that I need to do some beans, links and BBQ sauce.

So here we go……

11/10/15      Outside Temp. 49°

6:30 AM ---  Fired up smoker, Pulled Butt out of Fridge   

7:00 AM ---  Prepped Butt, EVOO & My Rub

7:30 AM  --- Smoker at 250°, Put the Butt on

8:30 AM ---  Rendered bacon, added onions and Jalapeño pepper, beans

                        and other seasonings.

9:00 AM  --- Beans on, added another split, still rocking along at 250°

(Note :) added splits as needed to maintain 250 °

1:30 PM ---   Dampened back the heat to 225° put on Prime Rib pulled the

                          beans off.

Maintained 225° till end of smoke

2:00 PM ---  Links on

5:00 PM --- Pork Butt & Links ready

5:30 PM  ---Prime Rib Ready.

I pulled the Butt and got links, beans, sauce, buns and chips ready to deliver.

Prime Rib Rested on the counter for about 20 min.

I picked up several of these $6.99 lb


Bears school of cross cuts


Some L&P Thick and SPOG


Wrapped and back in the fridge till smoke time


Pork Butts $.97 lb


Butt with EVOO and my Rub


Beans waiting on their turn


Butt had been on about an hour and a half before

I put the beans on


Prime Rib out of the fridge and resting quietly

waiting on its turn


You can see all that great flavor dripping down

into the beans


Close up


Prime Rib on, Beans are off


Added the links


I sneaked a shot of the PR


Shot of the Beans after they were smoked and stirred

to blend in all that great dripping flavor


I pulled the Butt and let it rest for a few, Temp was 208º


Another look


Bone slid right out, I did not wrap wanted a heavy bark


Butt pulled, everything ready to wrap and be delivered


And the real star of the smoke




Trimmed the bones out for me later on


And a couple of slices


This is super juicy and tender


This PR was fantastic,  If you have never had Smoked PR you have got to try this

ten times better than oven cooked.

Thanks for Looking

Gary
It all looks superb, Gary. What kind of wood did you use for the smoke?
 

gary s

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Pecan Wood -------------------

Gary
 

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