PRIME RIB (New Best Ever!!!)

[twoalpha]

Bear

Followed your step by step and another great success on the Prime rib.

Here is the link to my full post.

Thanks again.

Larry

http://www.smokingmeatforums.com/t/199400/prime-rib-on-the-mes-with-fresh-cherry-pie-desert

 

[Bearcarver]

 
Bear

Followed your step by step and another great success on the Prime rib.

Here is the link to my full post.

Thanks again.

Larry

http://www.smokingmeatforums.com/t/199400/prime-rib-on-the-mes-with-fresh-cherry-pie-desert

Nice Job, Larry!!

You did great !!

Bear

 

[twoalpha]

Bear

Forgot to mention that the Prime Rib was for Retirement Day.

It is a great feeling to be free after all the years of managing manufacturing plants.

Now I will have more time for the things I choose to do when I what to do them.

Your step by step will give me some more great Q's in the days ahead.

Larry

 

[Bearcarver]

 
Bear

Forgot to mention that the Prime Rib was for Retirement Day.

It is a great feeling to be free after all the years of managing manufacturing plants.

Now I will have more time for the things I choose to do when I what to do them.

Your step by step will give me some more great Q's in the days ahead.

Larry

Congrats on your retirement, Larry!!

I Can't think of a better meal for a celebration like that, than a perfectly Smoked Prime Rib!! 

Bear

 

[yavin17]

gave this a go for Labor Day.  I was thinking about making it for the family for Christmas but it obviously needs a few practice runs first!  

Turned out amazing.

Sauced and rubbed

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• yavin17
• Sep 9, 2015

Rib seasoned and ready for the fridge

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• yavin17
• Sep 9, 2015

In the smoker - after 3 hours

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• yavin17
• Sep 9, 2015

All done.

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• yavin17
• Sep 9, 2015

Carved up and ready to eat!

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• yavin17
• Sep 9, 2015

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• yavin17
• Sep 9, 2015

 

[Bearcarver]

Looks Great Yavin!!

Looks like you're ready for Christmas!!

Bear

 

[yavin17]

I don't know... I think I need at least 2 or 3 more "trial runs" before the big day ;)

 

[Bearcarver]

 
I don't know... I think I need at least 2 or 3 more "trial runs" before the big day ;)

Absolutely!!

Practice makes Perfect---And Tastes Great !!

Bear

 

[lbc970]

Just picked up a prime rib ($120!) for Thanksgiving, going to give this a try. I am looking forward to it. 

Prime rib is by far my favorite meal, and I don't get it very often. Best ever was at Glacier Brewhouse in Anchorage, we will have to see how this one compares...

 

[flip57]

Before I got my smoker, I would brown my prime rib in the convection oven at 450 for 5 to 10 minutes then cook it at 250 until the IT reached 125 to 130. It always came out perfect that way. I'm about to try a prime rib in my new 30 inch MES smoker and was wondering if browning first would block the smoke flavoring or if it did not matter. I was thinking of convection browning then transfer it to the smoker. Does anyone have an opinion?

 

[gary s]

Lots of MES smokers on here that can jump in,    I don't but I'm a stick burner

Gary

 

[Bearcarver]

 
Just picked up a prime rib ($120!) for Thanksgiving, going to give this a try. I am looking forward to it. 

Prime rib is by far my favorite meal, and I don't get it very often. Best ever was at Glacier Brewhouse in Anchorage, we will have to see how this one compares...

Sorry I never saw this until "Flip57" bumped it up.

I'm betting your Smoked one was much better than the Brewhouse PR.

Bear

Before I got my smoker, I would brown my prime rib in the convection oven at 450 for 5 to 10 minutes then cook it at 250 until the IT reached 125 to 130. It always came out perfect that way. I'm about to try a prime rib in my new 30 inch MES smoker and was wondering if browning first would block the smoke flavoring or if it did not matter. I was thinking of convection browning then transfer it to the smoker. Does anyone have an opinion?

Hi Flip,

IMO, Browning could effect the absorption of smoke.

That said, I see no reason to brown it first if you're going to Smoke it using my Step by Step.

The outside will get a Bark just by the small amount of seasoning used & the hours of Smoke, and by using my temps all of the juices will stay within the roast. No Au Jus needed.

Bear

 

[flip57]

Thanks, Bear. You're right, the additional browning is not necessary in the smoker.

 

[lbc970]

 
Sorry I never saw this until "Flip57" bumped it up.

I'm betting your Smoked one was much better than the Brewhouse PR.

Bear

Actually, it was good, but not great. I am still learning the new smoker though, and I don't think it puts out the smoke needed to make this one awesome. It's good for smaller cuts, but I miss the UDS for larger cuts of meat. We are going to try this one again in the spring, it was good though!

 

[Bearcarver]

 
Actually, it was good, but not great. I am still learning the new smoker though, and I don't think it puts out the smoke needed to make this one awesome. It's good for smaller cuts, but I miss the UDS for larger cuts of meat. We are going to try this one again in the spring, it was good though!

I don't know what smoker you have now----All of your previous posts that I've seen are about your "UDS".

If you're now using an electric smoker, or many other types, I would recommend you get an AMNPS, because there's no way any restaurant should be able to compare to a good smoked Prime Rib, unless they are also smoking theirs.

Bear

 

[lbc970]

 
I don't know what smoker you have now----All of your previous posts that I've seen are about your "UDS".

If you're now using an electric smoker, or many other types, I would recommend you get an AMNPS, because there's no way any restaurant should be able to compare to a good smoked Prime Rib, unless they are also smoking theirs.

Bear

I am now using a 30" MES, and the UDS is way better I think, better flavor, better smoke, etc. Of course, the MES is easier to maintain temps, but I have never really had an issue with that. I just check it every 30 or so to keep it in line. 

I will have too look into the AMNPS, I just have a mental aversion to pellets when it comes for smoking, just doesn't feel natural to me. 

 

[Bearcarver]

 
I am now using a 30" MES, and the UDS is way better I think, better flavor, better smoke, etc. Of course, the MES is easier to maintain temps, but I have never really had an issue with that. I just check it every 30 or so to keep it in line. 

I will have too look into the AMNPS, I just have a mental aversion to pellets when it comes for smoking, just doesn't feel natural to me. 

You have to get the good pellets that are ALL WOOD dust, and no additives, like Todd sells.

That's the only way you can get smoked meat to compare to your UDS.

I would have probably quit smoking years ago if the Amazing smokers hadn't made my smoking so easy & fantastic tasting.

Bear

 

[chrisrick]

As a new member, I'd like to say thank you to all who contribute to this forum.I followed Bearcarvers instructions for our 20# standing rib roast and it came out prefect. Thanks for making our Christmas dinner outstanding!

 

[Bearcarver]

 
As a new member, I'd like to say thank you to all who contribute to this forum.I followed Bearcarvers instructions for our 20# standing rib roast and it came out prefect. Thanks for making our Christmas dinner outstanding!

That's Great, Chris!!!

Hearing that makes my Day!!!

BTW: Welcome to SMF !!  

 I noticed this was your first post----Please go to Roll Call when you have time & introduce yourself, so everybody can Welcome you properly.

Bear

 

[dexnova]

Few questions... New to smoking on eletric smoker and never smoked a prime rib or used any pellets.... When u say u scored it.. You just cut down through the prime rib all over it above half inch down??? And using those hickory pellets you just light one end and it just slowly burns all the way across to the other end of it? Thanks man that prime rib looks fantastic!

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!




  

Bear





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

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• Bearcarver
• Aug 19, 2011

All rubbed & ready for night-night:

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• Bearcarver
• Aug 19, 2011

Fill (tightly) a little less than 1 1/2 rows of my AMNPS to the top:

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• Bearcarver
• Aug 19, 2011

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.

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• Bearcarver
• Aug 19, 2011

Here is a shot of the smoke inside. Todd calls this "BearSmoke".



Like I said, any more than this IMO, would be too much.



Some cleared away after I opened the door, but before I took the pic.



My exhaust vent is always wide open too.

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• Bearcarver
• Aug 19, 2011

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!!!

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• Bearcarver
• Aug 19, 2011

Ready for slicing:

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• Bearcarver
• Aug 19, 2011

First cuts:

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• Bearcarver
• Aug 19, 2011

Rib section removed for Chef---Later:

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• Bearcarver
• Aug 19, 2011

Other side of rib section:

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• Bearcarver
• Aug 19, 2011

BearView:

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• Bearcarver
• Aug 19, 2011

SuperBearView!  You can click to zoom in & walk around between the slices.



Please wipe your feet first!!!

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• Bearcarver
• Aug 19, 2011

Wednesday's Supper:

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• Bearcarver
• Aug 19, 2011

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

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• Bearcarver
• Aug 19, 2011

That's All Folks!