Prime Rib (Brand New Best Ever!)

[fliptetlow]

Wow, that looks great.

 

[Bearcarver]

 

Thank You Bill !!

Bear

 

[challenger]

That looks awesome! I'm going to try one next weekend just becausevof this thread 

I need to know what CBP and SV are. TIA

 

[Bearcarver]

 
That looks awesome! I'm going to try one next weekend just becausevof this thread 

I need to know what CBP and SV are. TIA

Thank You!  Glad you like it !!

CBP = Couse Black Pepper

SV = Sous Vide

Bear

 

[challenger]

 
Thank You!  Glad you like it !!

CBP = Couse Black Pepper

SV = Sous Vide

Bear

Bear

Thank You!

 

[mowin]

Good lord Bear, that looks fantastic.

Your PR posts have helped me do some of the best PR I've ever had. In fact some of my family and friends request it regularly.

:points: for making me hungry.

 

[Bearcarver]

 
Looks great! Thanks for sharing.

Thank You Jerod !!

Bear

 

[Bearcarver]

 
Wow, that looks great.

Thank You Flip !!

Bear

 

[HalfSmoked]

Dang it Bear you did it again smoked something that looks that good when you knew I wasn't going to be in PA this weekend. But maybe I'll be there for left overs!!

Looks great my friend and surly worthy of a point. 

Warren

 

[Bearcarver]

Good lord Bear, that looks fantastic.

Your PR posts have helped me do some of the best PR I've ever had. In fact some of my family and friends request it regularly.

for making me hungry.

Thank You Mowin!!

And Thanks for the Points.

Bear

 

[papasmoker]

Thanks John!
No searing---The only things I did is what I stated.
Those dark lines are where the Lea & Perrins Bold soaked into the crosshatch cuts I made. 
I intentionally push the Sauce into those cuts to get into the meat.

Bear

How deep did you make those cuts?

I agree with everyone on here, that's that a fine looking meal!

 

[Rings Я Us]

What I would expect from an ECB owners member from years past. Lol very nice. Points [emoji]128077[/emoji]

 

[Rings Я Us]

giphy.gif

• Rings Я Us
• Jul 6, 2017

Lol have a great day!

 

[Bearcarver]

How deep did you make those cuts?

I agree with everyone on here, that's that a fine looking meal!

Thank You!!

I cut all the way through the fat, and about 1/4" to 1/2" or so into the meat, so the seasoning can get into the part everybody eats.

Bear

 

[Bearcarver]

 
Dang it Bear you did it again smoked something that looks that good when you knew I wasn't going to be in PA this weekend. But maybe I'll be there for left overs!!

Looks great my friend and surly worthy of a point. 

Warren

Thank You Warren!!

And Thanks for the Points

Bear

 

[Rings Я Us]

Bear,
You ever do a bone on prime rib? Or just stick to a boneless?

 

[Bearcarver]

What I would expect from an ECB owners member from years past. Lol very nice. Points [emoji]128077[/emoji]

Bear,
You ever do a bone on prime rib? Or just stick to a boneless?

Thank You Rings!!

I used to leave the bones on, but then I started buying my Prime Ribs in bunches when on sale during Holiday Weeks.

Then I would cut the bones off, leaving a lot of meat on the bones, and save them all for a "Prime Rib Dino Bone Smoke".

I've been doing that for years.

And Thanks for the Points.

Here's some examples:

Prime Rib "Dino" Ribs     

Beef "Dino" Ribs (From My Last Prime Rib Score)  

 Smoked Beef Prime Rib Dinos (With Extra Meat)

Bear

 

[pintocrazy]

I haven't posted for quite a while, but that roast looks awesome! Made me hungry and it's only 7:24 here haha

 

[Bearcarver]

I haven't posted for quite a while, but that roast looks awesome! Made me hungry and it's only 7:24 here haha

Thank You Jon !!!

Appreciate the Compliment !

Bear

 

[crazymoon]

Bear, you have outdone yourself again with that PR !!!!! point