Prime rib experiment

[Newglide]

Had a 3 bone rib roast and a 2 bone. Wanted to try something a little different than I normally do.
I did my normal 36ish hour dry brine then seasoned it before putting them on

I have never ran my Pecos under 250. It likes it there so that's what I normally do. So my experiment was that I heard an interview once where they said a little dirty smoke in the beginning on a big piece of meat isn't a bad thing. So I wanted to try running the Pecos at 200 and a little dirty smoke for the first hour. After the first hour I brought it up to 250 where it stayed for the rest of the cook.
A few hours in

After a few more hours it came up to 115 IT so I pulled to let them rest a little while. I threw in a few more logs to get a good firewhen the fire was ready I put them on for a sear.

After the sear and final rest.

I think the first hour and a little dirty smoke brought a lot of nice smoky flavor. Will definitely do it again
Thanks for staying with the long read

 

[Winterrider]

Experiment looks like complete success, nice work. . .

 

[smokerjim]

Looks really good

 

[02ebz06]

Tasty lookin' food there. Well done!!!

 

[JLeonard]

I would call that a success! Wouldn’t mind a slab of it.


Jim

 

[millerbuilds]

Looks great!!

- Jason

 

[912smoker]

Now that's a fine looking meal and a successful cook!

Keith

 

[Brokenhandle]

I love it when a plan comes together! Nice job!

Ryan

 

[Redicans]

Yeah that looks Mighty good!! Great job and a great looking Meal!!

 

[jcam222]

Man that's done exactly how I like it!! I agree with the heavier smoke on the bigger pieces of meat not being an issue for awhile.

 

[Retired Spook]

Damn sure looks good to me man!

 

[Buckeyedude]

EFF a klondike bar! I would do some sketchy ass shit for some of that! Great job bud! Looks fantastic!

 

[Cajun Smokes]

Looks very nice. A good spread of food there too.

 

[Fueling Around]

Looks good to me, but not how my wife will eat it, not even the crusty cooked through ends.

Tasty lookin' food there. Well done!!!

I'd hardly call that "well done". just saying

 

[Brokenhandle]

Looks good to me, but not how my wife will eat it, not even the crusty cooked through ends.

I'd hardly call that "well done". just saying

If you're gonna cook prime rib to well done no use cooking prime rib at all. That is a perfectly cooked prime rib!

Ryan

 

[pushok2018]

Looks amazing! Like!

 

[Newglide]

Experiment looks like complete success, nice work.

Thanks

Looks really good

Turned out better than I thought it would

Tasty lookin' food there. Well done!!!

Thanks

I would call that a success! Wouldn’t mind a slab of it.

Only thing left were the rib bones.

Looks great!!

Thanks

Now that's a fine looking meal and a successful cook!

Thanks

I love it when a plan comes together! Nice job!

Same here, I've had many fall appart and have to shift at the last minute

Yeah that looks Mighty good!! Great job and a great looking Meal!!

Thanks

I agree with the heavier smoke on the bigger pieces of meat not being an issue for awhile.

I'm sold on a little heavier smoke on bigger pieces of beef

Damn sure looks good to me man!

Thanks Spook

I would do some sketchy ass shit for some of that!

Thanks

Looks very nice. A good spread of food there too.

Thanks

I'd hardly call that "well done". just saying

I have a few who don't care for it pink at all so had to get a little more done than I prefer on a few slices

 

[fxsales1959]

Had a 3 bone rib roast and a 2 bone. Wanted to try something a little different than I normally do.
I did my normal 36ish hour dry brine then seasoned it before putting them on

View attachment 684368

I have never ran my Pecos under 250. It likes it there so that's what I normally do. So my experiment was that I heard an interview once where they said a little dirty smoke in the beginning on a big piece of meat isn't a bad thing. So I wanted to try running the Pecos at 200 and a little dirty smoke for the first hour. After the first hour I brought it up to 250 where it stayed for the rest of the cook.
A few hours inView attachment 684369
After a few more hours it came up to 115 IT so I pulled to let them rest a little while. I threw in a few more logs to get a good firewhen the fire was ready I put them on for a sear. View attachment 684372
After the sear and final rest.
View attachment 684372
View attachment 684374View attachment 684375


I think the first hour and a little dirty smoke brought a lot of nice smoky flavor. Will definitely do it again
Thanks for staying with the long read

Viola...... looks very good....

 

[Fueling Around]

If you're gonna cook prime rib to well done no use cooking prime rib at all. That is a perfectly cooked prime rib!

Ryan

At $6.99 per pound prime rib is less money than many cuts. I even used a piece in the beef barley soup I made on Christmas Day. Shank is about the same price.

 

[Brokenhandle]

At $6.99 per pound prime rib is less money than many cuts. I even used a piece in the beef barley soup I made on Christmas Day. Shank is about the same price.

Maybe I should buy you a cooler or two if you can buy it for that price and have you deliver on your way back home!

Ryan