Mrs Bear’s Birthday Prime Rib Dinner (Apple Dust)
I figured I should Smoke a Prime Rib for Mrs Bear for her Birthday (Shhh--72), and she agreed we should invite My Brother & his Wife to join us for Dinner.
I had a 3 Pound, 12 ounce Choice Prime Rib that seemed to think it was getting away with something, just because it’s been in my freezer since 12-15-18.
That weight is what was left after I removed the Bones, when we bought our last batch of Prime Rib on sale.
It was probably over 5 pounds before I removed the bones & some good meat for a future Beef Rib Smoke.
The following is what I did with this Prime Rib.
Prepping (Day #1):—-Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then apply a coating of Lea & Perrin’s Bold Steak Sauce, CBP, Garlic Powder, and Onion Powder. Put Roast on a Wire Cooling Rack in a Foil Pan. Then covered it in Plastic wrap, and put it in my fridge for the night.
Smoking Day (Day #2):
10:00----------Preheat MES 40 to 220°
10:00----------Fill 2 rows of AMNS with Apple Dust, and light one end.
10:30————-Put Roast on #2 position in smoker.(6 rack smoker)
10:30————-Put smoking AMNS on right end of bottom rack in my Gen #2.5 MES 40.
1:30—————-Insert sterile probe into center of Roast. Internal Temp is at 117° IT
2:00—————-Noticed Too much Smoke——Burning Dust in AMNS Jumped a row. 124° IT.
2:00—————-124° IT Fix AMNS & get it back to burning One Row.
2:30—————-131° IT Cut heat to 145° & open door to get down fast.
3:00—————-137° IT Put Twice Baked Taters in Smoker. Bump Heat back to 210°.
3:30—————-142° IT Kill Heat.
3:50—————-143° Pull Meat & Taters & take into Kitchen.
Slice Meat, plate, add Broccoli, Cole Slaw, Smoked Twice Baked Taters, and eat.
Everybody loved everything, and first time My Brother had Smoked Prime Rib..
Hope You Enjoy My Pics,
Bear
One "Choice" Prime Rib (3 LB, 12 ounces):
On a cooling rack, in a Pan, with seasonings in rear of Pan:
Covered for Overnight in Fridge:
Light Medium Smoke through the Looking Glass:
TBS hard to see above top Vent:
4 slices for our Dinner on right---Two Ends on left for The Bear's future meals:
4 slices for Dinner:
These Ends are gonna be Great for Next Day & the Following Day:
Table for 4: L to R--Cole Slaw, Broccoli, Prime Rib, and Smoked Twice Baked Taters with lots of Bacon:
Bear's Plate:
Next Day's Victim:
Smoked Prime Rib Steak Sammy, with Tallarico's Steak Sandwich Sauce:
I figured I should Smoke a Prime Rib for Mrs Bear for her Birthday (Shhh--72), and she agreed we should invite My Brother & his Wife to join us for Dinner.
I had a 3 Pound, 12 ounce Choice Prime Rib that seemed to think it was getting away with something, just because it’s been in my freezer since 12-15-18.
That weight is what was left after I removed the Bones, when we bought our last batch of Prime Rib on sale.
It was probably over 5 pounds before I removed the bones & some good meat for a future Beef Rib Smoke.
The following is what I did with this Prime Rib.
Prepping (Day #1):—-Rinse, Dry, and cut a block pattern through the fat cap to the meat. Then apply a coating of Lea & Perrin’s Bold Steak Sauce, CBP, Garlic Powder, and Onion Powder. Put Roast on a Wire Cooling Rack in a Foil Pan. Then covered it in Plastic wrap, and put it in my fridge for the night.
Smoking Day (Day #2):
10:00----------Preheat MES 40 to 220°
10:00----------Fill 2 rows of AMNS with Apple Dust, and light one end.
10:30————-Put Roast on #2 position in smoker.(6 rack smoker)
10:30————-Put smoking AMNS on right end of bottom rack in my Gen #2.5 MES 40.
1:30—————-Insert sterile probe into center of Roast. Internal Temp is at 117° IT
2:00—————-Noticed Too much Smoke——Burning Dust in AMNS Jumped a row. 124° IT.
2:00—————-124° IT Fix AMNS & get it back to burning One Row.
2:30—————-131° IT Cut heat to 145° & open door to get down fast.
3:00—————-137° IT Put Twice Baked Taters in Smoker. Bump Heat back to 210°.
3:30—————-142° IT Kill Heat.
3:50—————-143° Pull Meat & Taters & take into Kitchen.
Slice Meat, plate, add Broccoli, Cole Slaw, Smoked Twice Baked Taters, and eat.
Everybody loved everything, and first time My Brother had Smoked Prime Rib..
Hope You Enjoy My Pics,
Bear
One "Choice" Prime Rib (3 LB, 12 ounces):
On a cooling rack, in a Pan, with seasonings in rear of Pan:
Covered for Overnight in Fridge:
Light Medium Smoke through the Looking Glass:
TBS hard to see above top Vent:
4 slices for our Dinner on right---Two Ends on left for The Bear's future meals:
4 slices for Dinner:
These Ends are gonna be Great for Next Day & the Following Day:
Table for 4: L to R--Cole Slaw, Broccoli, Prime Rib, and Smoked Twice Baked Taters with lots of Bacon:
Bear's Plate:
Next Day's Victim:
Smoked Prime Rib Steak Sammy, with Tallarico's Steak Sandwich Sauce:
