Prime Rib for Dummies :)

[carolinadoug]

Been doing a few prime ribs for the family and friends lately - also doing some Beef Tenderloins for double the price - but dang they are good. Anyhow - shared my write up with a neighbor and everyone agrees - don't change a freaking thing.

So - for anyone looking here's my write up and pics that I use on my MES 30.
This was for a 5.5 lb boneless.
3pm - start time for a 7pm serve on plate:

3pm-
215*
PR with rub placed in pan on top of some cut onion (optional but fan favorite).
Cold start - Probe in place

97* IT by 5:15pm
Raised temps to 225*

125* IT at 6:30pm.
Foiled and pulled - placed into cooler with towel covering.

6:55pm - placed on cutting board and starting slice - placing back into the pan with the au jus and sauteed onions.

Simple.

 

[dcecil]

That does look simple. What did the carry over temp make it to.

 

[carolinadoug]

That does look simple. What did the carry over temp make it to.

usually right around 130. Works out well for a good mix of meat temps for all that enjoy different cooking temps. We love it blood red, but honestly after cutting it is already turning.

 

[frankly]

Looks great - have to try this soon! Wood?

 

[joedube70]

Looks real good!
I do prime ribs on my kettle a lot. I can't hardly make one inside any longer.

 

[carolinadoug]

Looks great - have to try this soon! Wood?

I've done Pecan but I think Hickory for that short of a smoke is about perfect.

 

[SmokinAl]

Great looking Prime rib!
That is just the way we like them too!
Al

 

[browneyesvictim]

Oh boy, that sure does look good! I've always done the sliced onions underneath thing when I was cooking them in a roaster or Dutch oven, but for some reason it never occurred to me to do the same in the smoker! DUH! Point for sure!

And what and how are your seasoning it btw?

 

[carolinadoug]

Oh boy, that sure does look good! I've always done the sliced onions underneath thing when I was cooking them in a roaster or Dutch oven, but for some reason it never occurred to me to do the same in the smoker! DUH! Point for sure!

And what and how are your seasoning it btw?

With good pieces of meat i really try to keep it simple and let the meat do the talking. I'll generally just go SPOG, but sometimes I sprinkle a bit of montreal steak seasonings.

 

[GATOR240]

Looks good, nicely done.