- Jan 6, 2011
- 26,253
- 4,708
Gary’s Smoked Prime Rib
After seeing Bears Prime Rib and having one in the freezer I just had to do one. Instead of going through all the steps, here is a link to Bear’s PR.
http://smokingmeatforums.com/index.php?threads/smoked-prime-rib-double-birthday-dinner.269151/
I did mine on my Reverse Flow using Pecan. I let the smoke roll for the first hour and a half, then just heat. Low and slow,
My wife and Grandson both said, Best one yet or that they ever had.
I think the key is not over smoking. My reason is, you have (in my opinion) the very best cut of meat on the cow and you want to be able to taste that wonderful flavor of the meat.
What you end up with when you take that first bite is taste of smokiness and the spices on the crust then that wonderful meaty flavor.
Here are a few pics of mine. Go to Bears Step by Step for complete how to.
This thing was killer, tender enough to cut with a fork and the flavor was Fantastic.
Lea and Perrins Bold steak sauce and SPOG in my Lawry's container
All dressed up for the party
About an hour in with Pecan smoke
Aahh Perfection
A little temp check
And the Money shot "Man oh Man"
Had to do a little bone gnawing Mmmm good Cut off a couple of pieces
for our supper, Grandson had a whole thick slice
Thanks for looking Everyone needs to try this , You don't know what you are
Missing
Gary
After seeing Bears Prime Rib and having one in the freezer I just had to do one. Instead of going through all the steps, here is a link to Bear’s PR.
http://smokingmeatforums.com/index.php?threads/smoked-prime-rib-double-birthday-dinner.269151/
I did mine on my Reverse Flow using Pecan. I let the smoke roll for the first hour and a half, then just heat. Low and slow,
My wife and Grandson both said, Best one yet or that they ever had.
I think the key is not over smoking. My reason is, you have (in my opinion) the very best cut of meat on the cow and you want to be able to taste that wonderful flavor of the meat.
What you end up with when you take that first bite is taste of smokiness and the spices on the crust then that wonderful meaty flavor.
Here are a few pics of mine. Go to Bears Step by Step for complete how to.
This thing was killer, tender enough to cut with a fork and the flavor was Fantastic.
Lea and Perrins Bold steak sauce and SPOG in my Lawry's container
All dressed up for the party
About an hour in with Pecan smoke
Aahh Perfection
A little temp check
And the Money shot "Man oh Man"
Had to do a little bone gnawing Mmmm good Cut off a couple of pieces
for our supper, Grandson had a whole thick slice
Thanks for looking Everyone needs to try this , You don't know what you are
Missing
Gary
