Prime Rib (Best ever)

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Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
45,279
18,185
Macungie, PA
I have been eating "Prime Rib" at every restaurant I could find, all of my life, and I have never tasted one this good.
That might sound like bragging, but it is entirely TRUE!
Five pound "Choice" standing rib roast for $5.95 per pound on sale.
I finally couldn't take it any longer. I saw too many Prime Rib smokes on this forum.
This one was actually "Choice", but please excuse me for calling it "Prime Rib" (Habit).
Prime Rib has always been my favorite meal.
This one was by far the best Prime Rib I have ever eaten!

From My Notes:
Day #1:
Coat with Worcestershire Sauce (Thick).
Rub with a mixture of CBP, Sea Salt, Garlic Powder, and Onion Powder.
Double wrap in plastic wrap.
Put in fridge over night at 37˚/38˚.

Day #2:
10:30--Pre-heat MES to 260˚. Put boiled water in water pan, small drip pan on third shelf, and load A-MAZE-N-SMOKER with Cherry Dust.
11:30--Put roast on second shelf, and light AMNS, and put that in. Reset heat to 230˚.
1:00---Sterilize meat probe, & insert into center of roast. Temp at this point was 75˚.
2:00---Roast internal temp--101˚.
2:30---Roast IT--118˚.
3:00---Roast IT--130˚.
3:30---Roast IT--137˚.

Want to eat at 5:00 PM.

Remove Roast, double foil, and put back in smoker. Remove AMNS.
Cut heat setting back to 140, open door until temp in smoker is at about 160˚.
4:45---Remove Roast. Let it rest, take pics, and slice for Supper & left-overs.
Coasted from 137˚ to 142˚---Just the way I like it!
My thanks to Pineywoods for info I got from his Prime Rib smoke, and to bbally for some tips I got from him.




Bear

Simple rub of CBP, Sea Salt, Garlic Powder, and Onion Powder: c1629ed4_DSC01522.jpg

Five pounder:
2bfea0a1_DSC01526.jpg

Scored thin fat cap:
5ace82ad_DSC01528.jpg

All rubbed for night's rest:
abf2f1fb_DSC01532.jpg

Wrap to hold in the goodness:
35aff98f_DSC01535.jpg

Ready for the smoker:
778e45ce_DSC01557.jpg

Fresh out of smoker & foil:
7cc62c7e_DSC01570.jpg

Slurp:
f46592e4_DSC01572.jpg

Thursday's Supper:
9e3d8de4_DSC01577.jpg

Thanks for looking,

Bear
 
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Yummie!! That looks fantastic. The Woman sez I need to make one just like it.
 
It was easy.

I did that stuff at the end because it got done a little early.

I wanted it to be ready at the same time as Mrs. Bear's Veggies.

My actual plan was for it to get done between 15 minutes & one half hour early, so I could just tent it until 5 PM.

It worked out perfectly the way I held it over. It stayed hot & moist, and didn't go up or down in temp.

Thanks,

Bear
 
What the heck is going on here? I chatted with you 3 times today and no invitation to dinner?  Man that looks good. Nice job my friend
 
Thanks Scar,

You are always welcome at my table.

I'll leave the front porch light on,

Bear
 
Oh my! You've got me wanting to start looking for a sale again! Aah, but if all else fails, Christmas is not far away and the big sales wind-up then.

That looks just the way a beef rib should look, Bear...perfect.

Eric
 
That looks amazing!!!  Was that a bone in rib roast and just removed the bones after cooking?  That is cooked to perfection, nice job!
 
Looks great.

I know everyone has their preferences... I'm picturing a sear on a cast iron pan for about 30 seconds on each side. Just enough to crisp the outside of the meat.

Mmmmm....

Beats the  Smoked Chicken Quesadillas I had for dinner. Which were awesome.
 
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Man oh Man there Bear thats one fine looking prime rib. I has me wanting to take the last one out of the freezer too. I would have gone for the big one on top there Bear....... I'm the fat kid
 
all right,  i havent tried one of those yet but it is the bosses favorite    i beleive you have nugged me over the edge to try it!

that looks very tasty
 
That is by far the sexiest piece of meat I wanna look at!

Looks Great, My Friend!

Todd
 
surprised it was still so pink above 140...........great looking hunka hunka meat!
 
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