My first prime rib

[aklee987]

I don't think it's actually a "prime" cut, but it turned out pretty good.  $7.99/lb, not sure if that's good or not.

Was going to dry age it in the fridge for a week, but didn't have the balls to do it. I was too worried about foodborne illness.  I left it in the fridge for 1 night, then covered in salt, pepper, garlic powder.  Couldn't find any Worchestershire.  

Smoked it on the Egg at 240ish until internal temp was 130.  Let it rest for 20 min while I fired up the Egg to 600.  Seared each side for 30-60 seconds.  

Here is a pic after the initial smoke:

http://s226.photobucket.com/albums/.../?action=view&current=IMG_20120807_191202.jpg

Here it is after the sear, sorry for the dark picture.http://s226.photobucket.com/albums/.../?action=view&current=IMG_20120807_194415.jpg

And the money shot.http://s226.photobucket.com/albums/.../?action=view&current=IMG_20120807_195101.jpg

Anyone have any thoughts, suggestions, or criticisms?

 

[werdwolf]

Looks great to me, I'd take a slice! 

 

[michael ark]

Looks great!:drool

 

[ngasmokehead]

Damn fine prime rib there!

 

[rdknb]

Wheres my plate, looks great

 

[rabbithutch]

Thoughts: Looks mighty damn fine to me!

Suggestions: Pack it up and ship it overnight to me!

Criticisms: Nary a one!

:Looks-Great:

 

[jrod62]

:drool

 

[aklee987]

Thanks guys.  I was very happy with how it turned out.  

I was pretty scared to do a prime rib, but it turned out really easy.  As long as the internal temp doesn't get too high, there's really not much you can do to screw it up.  

Overall, I'd say that it's much easier than smoking a brisket.

 

[chef jimmyj]

Beautiful! Don't sweat the week in the Refer. I been doing it for 20 years. Just wrap the Rib Roast, actually any Roast Beef, in Cheese Cloth and place it on a roasting or cooling rack in a Pan. Put the whole deal in the bottom of your Fridge for 5-7 Days, up to 10 days if it is a refer that is rarely open, changing the cloth every couple of days as it gets moist. When ready to Smoke, trim any seriously dry patches, add your rub and procede as usual. There is nothing that will get on the meat that will not be killed in the smoker. Just don't let anybody store Salad stuff near the meat. Opening the Refer Door 20X a day puts more Bacteria in the Fridge than that meat will in a week...You might like this recipe too...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

[aklee987]

Wow. That recipe sounds great!  It also makes me admit something that I didn't want to tell anyone.....

....I didn't make any Au Jus.....I didn't even make any horseradish sauce....

Don't lynch me just yet, I have a good excuse.  I was all set to start the Au Jus and horsereadish, but I got a call from my wife telling me I had to go pick up my older kids because she had to take my youngest to the doctor (he's fine now after some antibiotics).  So, I just threw the meat on the smoker and left.  

Next time will be better, and I'll be sure to take more pictures.  I'll also (maybe) have the balls to dry age the meat for a week.

 

[chef jimmyj]

LOL... Au Jus is Icing on the Cake...But...A great cake can go without. Looks like you made a GREAT CAKE!...

...JJ

 

[scarbelly]

Great looking PR - man I can't wait to get off this diet to do one again 

 

[thrifty token]

Wow!  Looked like it was scrumptious!  

 

[smokinhusker]

Looks like perfection!!!! Au Jus and Horseradish sauce are what Chef Jimmy said, but his Au Jus Recipe is OUTSTANDING!!!! I make it with brisket.

 

[frosty]

You HAVE to love ChefJJ's AuJus recipe!  None better!  Great job on the prime rib.  Nothing wrong with any of that!!! 

 

[big game cook]

i love red meat and rarer the better. looks great. give me some a-1 and im on it.

briskets. aw there a piece of cake. 

 

[jwbtulsa]

I here this recipe for Jus is really good. Job well done (?) aklee!

 

[stjoeguy1122]

looks great, was wondering about how long it took to get it to IT of 130. how many pounds was it when you started?

thanks

 

[aklee987]

Thanks for all the kind words.

The standing rib roast was just under five pounds.

The initial smoke to get IT to 130 took about two and a half hours.



Sent from my Galaxy Nexus using Tapatalk 2

 

[roller]

 very nice !