Prime Rib 1st attempt

Discussion in 'Beef' started by dcrosby007, Jan 18, 2015.

  1. dcrosby007

    dcrosby007 Fire Starter

    This was my first attempt at smoking a prime rib. I used Jeffs Texas Rub recipe
  2. bear55

    bear55 Master of the Pit

    What was the final internal temp for this prime rib? 
  3. wazzuqer

    wazzuqer Smoke Blower

    Looks good, what's the side dish? Pigs-in-a-blanket?
  4. dcrosby007

    dcrosby007 Fire Starter

    I took IT to 148 which I wanted to pull it @ 140-142 but I was pulling down decorations in the front yard & all the alarms I had set I never heard any of them...  I pulled it instantly though & tented the pan with foil & let it rest for 30 minutes on the counter... I am sure after it set it probably had gotten over 155 degrees I just never probed it to check... One side was still nice & juicy red or rare -medium rare while the other side was almost medium to almost medium well... Which that kinda helps considering the girls in my house prefer there steaks anything over medium leaning towards well done... You can see in the 1 pic I am mopping up the blood on the 1 end with paper towels because once I started cutting I realized I was using the wrong side of the cutting board... I was using the side that drains not the holding side...  The side dish was Redneck egg rolls which are your normal egg rolls just without the cabbage mixture...   
    Last edited: Jan 19, 2015
  5. Nice job, Wife like medium or more, I 'm a  rare to med. rare guy,   anyway looks good to me

  6. dcrosby007

    dcrosby007 Fire Starter

    Thanks. I just ate the last few pieces yesterday. I have to admit it came out pretty tasty. Once they go on sale I'll do a few more.
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! Next time fill that empty drip pan with Chef JJ's smokey Au Jus recipe!
  8. Hey next time smoke a bone in Ribeye  when its done trim the bones out for you later that's what I did, per Bears instructions

  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    D007, nice smoke ,looks yummy !
  10. sqwib

    sqwib Smoking Guru OTBS Member

    Looks good to me, My wife would love that PR. next time don't foil leave it on a wire rack on the counter.
  11. dcrosby007

    dcrosby007 Fire Starter

    I will try that... My intentions with the pan below was to catch drippings but never knew what to do for the Au jus until after the fact so I skipped it... thanks for the insight!!!
  12. dcrosby007

    dcrosby007 Fire Starter

  13. dcrosby007

    dcrosby007 Fire Starter

    Would the non foil idea help in dropping the temp or slowing down cooking after pulling it??? I questioned the idea in my mind but wasn't sure of why I should do that...
  14. dcrosby007

    dcrosby007 Fire Starter

    Gary how hard is the bone removal procedure??? It's funny you say this because I can relate from a past smoking event where I was grilling steaks 1 time for a party & was like I am tired of grilling why not throw these New York strips on the smoker... Man they were out of the park & people raved about them... Who knew & now you say this makes me intrigued to try this idea but I am not sure on the bone part but I think the gristle content would be similar to the prime I'm guessing??? Smoke @ 225 for a few hours maybe??? Pull at a medium rare temp???
  15. sqwib

    sqwib Smoking Guru OTBS Member

    What you may have benefited from, in your specific case is it would reduce the carry over heat. (cool quicker)

    I had to foil the one below but left the top open so the crust did not soften up, but I usually leave them unwrapped, gives a beautiful crunchy crust that adds a ton of flavor.

    Most of my family prefer their PR exactly how you done yours, I prefer it like below but I am the minority in the family...oh well!

    Last edited: Jan 22, 2015
  16. dcrosby007

    dcrosby007 Fire Starter

    @Sqwib: I like the color of that PR... That was my intended goal but OCD prevented that I think... I like the idea of the crunchy crust so next I am going to try this idea next... Thanks a bunch for the insight!!!
  17. I can't eat prime rib unless it med rare. I don't want to see any gray....nor does my wife. Ain't I lucky!

  18. Yep 
  19. superdave

    superdave Smoking Fanatic

    A nice French dip prime rib sandwich the next day is a lot less finicky about color.  Same with breakfast hash.  It all tastes great, regardless of color if used well.
    dcrosby007 likes this.
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    All I can say is this looks way better than the first roast I did on the smoker. It looks great to me.

    dcrosby007 likes this.

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