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PRIME RIB (New Best Ever!!!)

Discussion in 'Beef' started by Bearcarver, Aug 19, 2011.

  1. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    PRIME RIB (New Best Ever!)

    I figured it was about time for another one of the Prime Ribs I got on sale at Christmas time to take one for the team!
    These Prime Ribs have been turning out so good, it's really hard to believe!
    This one is the best one yet!
    There is soooo much difference between a Smoked Prime Rib, and one not smoked!!!
    BTW: This Prime Rib was 5.71 LBS.

    Prepping (8-16-2011):

    2PM-------Rinse, Dry, and Score through the surface fat.
    2:10-------Coat with Worcestershire Sauce (Thick), and rub with small amounts of Sea Salt, Black Pepper, Garlic Powder, and Onion Powder.
    2:15-------Cover with Saran Wrap, and put in fridge for an overnight rest.

    Smoking (8-17-2011):
    12:00 Noon-------Pre-heat MES 40 to 230˚.
    12:00 Noon-------Fill 1 1/2 rows of AMNPS to the top with Hickory Pellets, and light well with propane torch.
    12:30 PM----------Put Prime Rib on second shelf, and place AMNPS on bars to the left of the chip burner assembly.
    12:30 PM----------Also cut heat setting back to 220˚.
    3:30 PM------------Sterilize & insert Meat Probe in center of roast.
    3:35 PM------------Internal Temp is 110˚.
    4:00 PM------------Internal Temp is 120˚.
    4:15 PM------------Internal Temp is 125˚.
    4:30 PM------------Internal Temp is 129˚.
    4:45 PM------------Internal Temp is 133˚. Kill Power, cover with foil, and remove from smoker.
    5:15 PM------------Uncover, take pics, slice, more pics, plate with sides, more pics & eat.
    Meat coasted to 139˚ internal temp.
    All Pictures can be zoomed in on.

    Thanks For Looking!


    Start with these things. (Click to Zoom in to see price on label):

    All rubbed & ready for night-night:

    This is the heaviest smoke you can get from an AMNPS, with only one end lit.
    In my opinion, any more than this would be too much.
    There are two ways of getting this much smoke.
    One is filling it to the very top, as I did here, and lighting one end.
    The other is to fill it "not as tightly", and not quite all the way to the top, and lighting both ends.

    Finished smoking. I just killed the power.
    I called the amount of pellets needed pretty close---I figured I'd be close, but......................
    Zoom in & see there are about only 3 or 4 pellets unburned. LOL Shoulda played the lottery that day!!!

    Ready for slicing:

    Rib section removed for Chef---Later:

    BearView: DSC02778-1-1.jpg

    Wednesday's Supper:

    Thursday's Breakfast----Leftovers plus a couple of eggs:

    That's All Folks!
    Last edited: Oct 12, 2017
  2. oldschoolbbq

    oldschoolbbq Legendary Pitmaster OTBS Member

        And that's why it's called "Bearview".  [​IMG]

    Excellent, now I gotta talk Trish into enough to get one of those,Dang that looks good[​IMG]

        [​IMG]  if I can stop drooling, I'll say ...

    have fun and....
  3. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    That looks great Bear - how big was the roast. Looks like about 4-5 # in the pics
  4. roller

    roller Smoking Guru SMF Premier Member

    Bear you eat too good !!!!! Ha Ha !!!  Looks great man...
  5. biteme7951

    biteme7951 Smoking Fanatic

    Looks Great as always!

    We did a rib roast per your instructions last Eeaster and it was requested for every Easter going forward.

    Your meat rationing is way better than mine, I would have mowed thru all those roasts WAY before now!!!
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    awesome prime rib bear..............................[​IMG]    You have a awesome looking house too......................[​IMG]

  7. chef willie

    chef willie Master of the Pit OTBS Member

    Damn, Bear....you nailed a perfect medium rare throughout that chunk o' beef. Absoultely SUPERB looking....way to done for Al though...lol. Great job and tutorial...
  8. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    That looks delish!  Looks like your smoker is ALOT bigger than the mes30.  I can't fit my AMAZEN beside the smoke box like in your picture!  I couldn't zoom in when I clicked it only opened the picture in another window, what is the price on that bad boy?
    Last edited: Aug 19, 2011
  9. biaviian

    biaviian Smoking Fanatic OTBS Member

    Looks great.  I need to do another one soon.  Since I started smoking them I have stopped ordering them at restaurants because they just don't measure up.
  10. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thanks Old School !!

    Just show her a picture---You'll be on your way to the store real soon.

    Soo much better than restaurant PRs.


    Thanks Gary!

    5.71 pounds.


    Thanks Roller!

    Thanks Biteme!!!

    There is a reason to my madness----I try to make them last until the next sale!!  [​IMG]

    I got one left, and I think Thanksgiving is the next big sale time.

  11. gersus

    gersus Smoking Fanatic

    You're killin' me Bear!!!!! That is one awesome breakfast! 

    My dad asked me the other day what I thought about smoking a prime rib... I told him I might screw up an expensive piece of meat! (Had to throw in that disclaimer) After seeing this I hope I do get the chance! Woohoo that looks good!
  12. meateater

    meateater Legendary Pitmaster SMF Premier Member

    [​IMG]  [​IMG]  [​IMG]   Oh man, I'm speachless. [​IMG][​IMG]
  13. daggerdoggie

    daggerdoggie Smoke Blower

    That really looks fantastic! [​IMG]

    Thanks for the tutorial; I'm going to have to give this a try soon.
  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Double Thank You very Much, Joe!


    Thanks Willie!!!

    I keep trying to get down to Al's temp. I pulled this one at 133˚ & it only coasted to 139˚. That's getting closer!!!


    Thanks Buddy!!

    I think the new AMNPS will fit right in there for you. It is 5 3/8" X 8". Your space should be 5 1/2" or maybe 5 9/16".

    I don't know why some can't zoom in by left clicking. I'm not much with PCs, so I can't explain why. I can zoom in on anything that was bigger than the posted pic before it was downloaded, if they used the SMF "insert image" thing.

    The MES 40 I got is usually between $349 & $399 (All Stainless) at Cabela's.

    The one that Sam's has (Black outside walls & top---all SS interior) is usually $299.


    Thank You!

    I know exactly what you mean!

  15. nice job  I LOVE prime rib you can make that for me anytime[​IMG][​IMG][​IMG]
  16. shiz-nit

    shiz-nit Fire Starter

    I'd hit that hard indeed... Nice!!!
  17. raptor700

    raptor700 Master of the Pit OTBS Member

    Great PR Bear, That's one of the best Bear Views Ever  [​IMG]

    You're the PR King [​IMG]
  18. Looks good Mr. Bear! Thanks for showing the pics!
  19. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome looking Prime Rib, Bear!

    PR is becoming your signature dish!

    Each one looks better than the last!

  20. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thank You gersus!

    Prime Rib is one of the easiest things I ever smoked!!!

    Your Dad won't believe how good it is!


    Thanks Meat!


    Thank You!

    Go for it---Nothing to it!