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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:
Just lookin for times . Bought my first one a couple weeks ago . Broke it down yesterday . Saved a hunk for today . Getting ready to put it in some smoke . Was 65 2 days ago . 18 right now .
Just lookin for times . Bought my first one a couple weeks ago . Broke it down yesterday . Saved a hunk for today . Getting ready to put it in some smoke . Was 65 2 days ago . 18 right now .
Gonna smoke my first prime rib tomorrow and came on here this morning to look for tips and BINGO, perfect thread....just recently bumped. Thanks Bear for the detailed write-up and pictures!
Gonna smoke my first prime rib tomorrow and came on here this morning to look for tips and BINGO, perfect thread....just recently bumped. Thanks Bear for the detailed write-up and pictures!
I pretty much followed Bear's original post in this thread. 7 pound prime rib took about 5 hours and then foiled it and wrapped in towels and into a small cooler for about an hour until time to eat (similar to resting a pork butt). It was great! I used a Traeger brand prime rib rub.
Yesterday I took all of the trimming and uneaten portions, the end skin cap and the ribs and rib meat as well as the leftover au jus and used that as a base for a spectacular pot of soup beans. I think the fam enjoyed the beans as much as the weekend prime rib.
edited to add: I'm using a propane camp chef smoke vault and it's hard to maintain temp on a cold and windy day so I was bouncing between 225 and 240...prolly even 250 at times.
I pretty much followed Bear's original post in this thread. 7 pound prime rib took about 5 hours and then foiled it and wrapped in towels and into a small cooler for about an hour until time to eat (similar to resting a pork butt). It was great! I used a Traeger brand prime rib rub.
Yesterday I took all of the trimming and uneaten portions, the end skin cap and the ribs and rib meat as well as the leftover au jus and used that as a base for a spectacular pot of soup beans. I think the fam enjoyed the beans as much as the weekend prime rib.
edited to add: I'm using a propane camp chef smoke vault and it's hard to maintain temp on a cold and windy day so I was bouncing between 225 and 240...prolly even 250 at times.
