PRIME RIB (Another Great One)
I figured it was about time for one of the Prime Ribs I got on sale at Christmas time to take one for the team!
The last one I smoked got done a little early for our 5 PM Supper, so I adjusted the starting time & the smoker temp in my MES 40.
These Prime Ribs have been turning out so good, it's really hard to believe!
Prepping:
9 AM-------Rinse, Dry, and Score through the surface fat.
9:10--------Coat with Worcestershire Sauce, and rub with small amounts of Sea Salt, Black Pepper, Garlic Powder, and Onion Powder.
9:15--------Cover with Saran Wrap, and put in fridge.
Smoking:
11:30 AM----------Pre-heat MES 40 to 240˚.
11:30 AM----------Fill 2 rows of AMNPS with Oak Pellets, and light well with propane torch.
12:00 Noon-------Put Prime Rib on second shelf, and place AMNPS on bars to the left of the chip burner assembly.
12:00 Noon-------Also cut heat setting back to 220˚.
3:00 PM-----------Sterilize & insert Meat Probe in center of roast.
3:10 PM-----------Internal Temp is 118˚.
3:45 PM-----------Internal Temp is 129˚ (cut heat back to 210˚).
4:00 PM-----------Internal Temp is 133˚ (cut heat back to 180˚).
4:20 PM-----------Internal Temp is 137˚ (Kill the heat & cover with foil).
4:50 PM-----------Internal Temp is 141˚ (Remove from smoker).
Take pictures.
Remove rib bones (for me for later).
Carve up Prime Rib for Supper, and some thinner pieces for reheating.
5:00----------------Time To Eat !!!
Thanks For Looking!
Bear
All coated & rubbed:
Fresh out of the smoker:
All sliced up----Ribs on the left!
Ribs on left flipped over:
BearView!!!
Super BearView!!!!! Please do not leave footprints!!
My Supper:
That's All Folks!
I figured it was about time for one of the Prime Ribs I got on sale at Christmas time to take one for the team!
The last one I smoked got done a little early for our 5 PM Supper, so I adjusted the starting time & the smoker temp in my MES 40.
These Prime Ribs have been turning out so good, it's really hard to believe!
Prepping:
9 AM-------Rinse, Dry, and Score through the surface fat.
9:10--------Coat with Worcestershire Sauce, and rub with small amounts of Sea Salt, Black Pepper, Garlic Powder, and Onion Powder.
9:15--------Cover with Saran Wrap, and put in fridge.
Smoking:
11:30 AM----------Pre-heat MES 40 to 240˚.
11:30 AM----------Fill 2 rows of AMNPS with Oak Pellets, and light well with propane torch.
12:00 Noon-------Put Prime Rib on second shelf, and place AMNPS on bars to the left of the chip burner assembly.
12:00 Noon-------Also cut heat setting back to 220˚.
3:00 PM-----------Sterilize & insert Meat Probe in center of roast.
3:10 PM-----------Internal Temp is 118˚.
3:45 PM-----------Internal Temp is 129˚ (cut heat back to 210˚).
4:00 PM-----------Internal Temp is 133˚ (cut heat back to 180˚).
4:20 PM-----------Internal Temp is 137˚ (Kill the heat & cover with foil).
4:50 PM-----------Internal Temp is 141˚ (Remove from smoker).
Take pictures.
Remove rib bones (for me for later).
Carve up Prime Rib for Supper, and some thinner pieces for reheating.
5:00----------------Time To Eat !!!
Thanks For Looking!
Bear
All coated & rubbed:
Fresh out of the smoker:
All sliced up----Ribs on the left!
Ribs on left flipped over:
BearView!!!
Super BearView!!!!! Please do not leave footprints!!
My Supper:
That's All Folks!
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