Prime Rib at the Phillips House with Qview

Discussion in 'Beef' started by tulsajeff, Jun 24, 2010.

  1. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    I smoked a 5 pound prime rib yesterday and took some pictures with my new T2i.. just thought I would share the love;-)

    A cut was made down next to the ribs.. then it's all tied up with butchers twine


    Look at that marbling..Sweeeeeeeet!!


    Sprayed with extra virgin olive oil very generously.. all over.


    I wanted to use something a little different so instead of my rub.. I used Emerils Steak Seasoning. Delicious!!!

    I could also have just used kosher salt, course pepper and garlic powder.


    Sitting on the Weber grate.. cherry smoke is hard to beat!!


    Took it off at 135 since everyone was starving to death and I knew it would not be resting as long as it normally does.

    In most case, I would remove it at 125-130 and let it creep up to 135 with some foil tented over it.

    Look at that beautiful coloration!


    Man! Does that look juicy or what!!? It was so tender you could cut it with a fork and it melted in our mouths.


    Overall.. the best prime rib I have ever had. I kept the smoke going throughout the entire cooking session. The smoker was maintained at 225 degrees and it took almost exactly 4 hours to reach the 135 degrees. Top vent was all the way open and I used (1) cherry split at a time approximately 3" x 12" in size.
    dutch likes this.
  2. biaviian

    biaviian Smoking Fanatic OTBS Member

    Can you describe the cut you made and why you made it?  I really want to try a prime rib soon.  This looks so good!
  3. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    I would normally do this myself.. but yesterday the butcher asked me if I wanted him to do it so I just let him.

    The outer layer of meat likes to pull away from the rest of the meat.. if this happens it will not cook evenly and the part that pulls away will end up being overdone. To prevent this from happening, you tie it up with butchers twine about every 3/4 inch or so for the full length of the roast.

    The cut is just one that I like to make before the fact... a clean cut right next to the feather bones.. those large bones that are on one side. I don't cut all the way through but just down to the end of the bones. Once the prime rib is done cooking, it makes it easy to just untie the roast and make the final cut through the meat to remove the bones leaving you with a nice piece of meat that you can slice into pieces.
    Last edited: Jun 24, 2010
  4. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Nothing beats a good Prime Rib -- looks awesome, Jeff!! [​IMG]
  5. nwdave

    nwdave Master of the Pit SMF Premier Member

    Oh, sure, just when I thought I had a long list of to do's, you have to go and make it longer. 

    So, you figure that you'll get about 5 to 10 degrees further temp rise, with tenting?  I assume you don't wrap in foil but just put a tent cover over the prime rib, resting on a plate?
  6. jcurrier

    jcurrier Smoke Blower

    Jeff that looks great- here are some pics of some done recently at a work function-


  7. ak1

    ak1 Master of the Pit OTBS Member

    Got any leftovers Jeff?
  8. smokey paul

    smokey paul Meat Mopper SMF Premier Member

    Real good looking will have to look for it at the market..

    good job of explaining the process...

    Good Qview.
  9. jak757

    jak757 Smoking Fanatic Group Lead

    Looks mighty tasty Jeff.  Just one little problem I see.......

    ....somehow, I did not get the invitation for dinner at the Phillips house....maybe it got lost in the mail?  That's one fine prime rib...I might have walked from Akron for a slice!

    And like Dave said....I now have something else on my list!

    Great job!!
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome Jeff!!!!!!
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh My GOD !

    You really know how to hurt a guy, don't you Jeff !

    I just ate, but you wouldn't know it!

  12. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Great looking Prime Rib there Jeff. Gotta give you a "thums up" on that one!!

    Way back in my meat cutting days, that is the way we cut and tied all of the standing rib roast. Took a couple of extra minutes, but the customers really appreciated the ease in which it made for slicing the roast when it's done. 

    BTW-how do you like the new camera?  My kids keep borrowing and forgetting to return mine, so I've been looking at getting me a new digital camera.
    Last edited: Jun 24, 2010
  13. timmy7649

    timmy7649 Fire Starter

     i done a 14lb last weekend. had the butcher cut off the ribs then re tie it. i noticed under the fat cap that there was a membrane. it was tuff to chew thru! is this normal? or should i have cut it off? i wish i had pic's but my camera craped out on me. good looking prime guys. 
  14. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    If I tent foil over the top and leave it sitting for about 15-20 minutes, I will usually get another 5 degrees in temperature rise. Stick around and we'll lengthen the list even more[​IMG]
  15. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats Jeff, you started out with a great cut, and followed through with some great looking Q. Now I need a steak...
  16. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    Thanks Dutch!!

    I am loving the camera.. 18 MP, 1080 HD, and a lot of other functions that I have not figured out yet. It's my first dSLR camera but I figure as many pictures as I take, I need something worthy of it's salt.

    The young man at Southern Hills BestBuy here in Tulsa named Tyler needs a huge raise. I wasn't even in the store to buy a camera to be honest.. he saw me looking at them and started telling me how great that Canon T2i was.. had me salivating.

    I went back 3 days later and bought it[​IMG]
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now that's a thing of beauty there Jeff. I knew you smoked some but that is a great looking hunk of meat specially the work rib looks yumO. I have never thought of anything from Emeril was any good for I thought Martha did all the stuff for him now. [​IMG]For the Boss Man
  18. biaviian

    biaviian Smoking Fanatic OTBS Member

    I say it should be a wiki.
  19. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    I think that is normal.. Dutch could probably tell you more about that or someone else who has a background in meat cutting. I usually take a sharp knife to the piece on my plate and do a quick carve so that I am left with nothing but the good stuff. Then I can just relax and enjoy the meat in all it's tender and tasty goodness.

    You also want to make sure that you are getting a standing rib roast that is graded as prime.. you can get it in choice but to me, there is a pretty big difference due to lesser marbling.
  20. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    Thank you!!

    I don't usually use any store-bought rubs or sauces.. my wife looked at me funny when she saw that I was using the Emeril's Steak Seasoning but I was in a hurry and I wanted a really course rub on the outside. I saw it, it looked good, I took it home[​IMG]

    Actually it was very tasty.. I would use it again in a heartbeat.

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