Separate names with a comma.
Discussion in 'Beef' started by dcrosby007, Jan 18, 2015.
This was my first attempt at smoking a prime rib. I used Jeffs Texas Rub recipe
What was the final internal temp for this prime rib?
Looks good, what's the side dish? Pigs-in-a-blanket?
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...
Nice job, Wife like medium or more, I 'm a rare to med. rare guy, anyway looks good to me
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.
Looks tasty! Next time fill that empty drip pan with Chef JJ's smokey Au Jus recipe!
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
D007, nice smoke ,looks yummy !
Looks good to me, My wife would love that PR. next time don't foil leave it on a wire rack on the counter.
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!!!
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...
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???
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!
@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!!!
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!
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.
All I can say is this looks way better than the first roast I did on the smoker. It looks great to me.