PRIME RIB (New Best Ever!!!)

[Bearcarver]

Originally Posted by 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!

Thank You Dexnova!!

I make cuts only on the top Fat Cap, in two directions. I make the cuts through the fat, and stop where the knife hits the red meat. This makes it easier for the smoke & seasoning to get through the fat to the meat.

And Yes, if you fill the AMNPS, and light one end properly, it will follow the maze all the way to the end, while making the perfect amount of smoke for up to 11 hours, without touching it.

Bear

 

[gary s]

Just had to look at it again  Wow

Gary

 

[Bearcarver]

 
Just had to look at it again  Wow

Gary

Thanks Gary !!!

If you just want to look, my Prime Rib Calendar is the best----There's currently 14 different Prime Rib Smokes on there.

Link:

http://www.smokingmeatforums.com/t/138992/prime-rib-calendar-my-favorite-smokes

Bear

 

[uncle eddie]

I have a single rib prime rib in the deep freeze (2.25 pounds)...will give this a try.  Unfortunately I will not get to do the overnight with the seasoning, so I will just glob it on a bit thicker.  Going to try your recipe for something different...my go-to seasoning for prime rib is salt, pepper, garlic powder. 

11:00 AM edit - Seasoned.  Wrapped.  Looked at original recipe (guessing 3-rib rib roast) - was about 50 minutes per pound.  So I am guessing 2 hours or so for my much thinner single rib rib roast.  I am guessing I will put this on the smoker around 3 PM...so 4-hour soak on the seasoning.

 

[uncle eddie]

Wow wow wow...I will never have prime rib any other way again.

IMG_1079 pr.jpg

• uncle eddie
• Jun 4, 2016

 

 

[Bearcarver]

 
Wow wow wow...I will never have prime rib any other way again.

Looks Great, Eddie!!

Love It !!!

You're definitely hooked now!!!

Bear

 

[falconplayer26]

Your prime rib looks amazing! Being new to this please take no offense, but how was the tenderness? Would wrapping it in foil and cooking to a more medium- medium well affect the tenderness?

 

[Bearcarver]

Your prime rib looks amazing! Being new to this please take no offense, but how was the tenderness? Would wrapping it in foil and cooking to a more medium- medium well affect the tenderness?

Thank You!!
Simply "Melt-in-your-mouth" Tender when done by my low & slow method, and stopping at between 138° and 144° IT.

Neither foiling or taking above 150° IT would do anything beneficial to a Choice Prime Rib. IMHO

There is nothing in a Choice Prime Rib that needs to be broken down by foiling & longer cooking, like a Butt or Brisket.

Bear

 

[chitown smoker]

image.jpg

• smoknjon
• Dec 29, 2014

This prime rib was taken off at 130, let it rest for 30 min and turned out great!!! First time doing one!!

Looks beautiful.  Almost looks too red, but 130 is fine.  I've sous vide a roast to 131 so I know it's great that temp :)

 

[Bearcarver]

 
Looks beautiful.  Almost looks too red, but 130 is fine.  I've sous vide a roast to 131 so I know it's great that temp :)

For those who enjoy seeing Nice Pink from Bark to Bark Prime Ribs, below is a whole mess of them, all taken to a finished (rested) Temp of between 138° and 144°.

Link:

http://www.smokingmeatforums.com/t/138992/prime-rib-calendar-my-favorite-smokes

Bear

 

[mowin]

I've done several 13+ lb PR using your method, Bear. They all have come out fantastic.

In fact it's so easy, but thoroughly impresses my quests, that it's my go to cook when guest are involved.

If ya haven't tried bears method, do it soon. You won't be disappointed.

 

[Bearcarver]

I've done several 13+ lb PR using your method, Bear. They all have come out fantastic.

In fact it's so easy, but thoroughly impresses my quests, that it's my go to cook when guest are involved.

If ya haven't tried bears method, do it soon. You won't be disappointed.

That's Great !!

Thank You for the Compliments!!

Bear

 

[thebig1]

Once again, and as always, thank you for your smoking expertise Bear.  I just saw that Standing Rib Roast is on sale at my local supermarket for $5.99/lb.  I sure hope that's a good price.  I think that I'll be picking one up to do for Christmas along with the ham.  I'm so excited, I can't wait.  I've wanted to do one for the longest time.

I do have one question for you Bear, is this like a pork butt in the way you spray it for the first few hours with apple juice?

Chad

 

[Bearcarver]

 
Once again, and as always, thank you for your smoking expertise Bear.  I just saw that Standing Rib Roast is on sale at my local supermarket for $5.99/lb.  I sure hope that's a good price.  I think that I'll be picking one up to do for Christmas along with the ham.  I'm so excited, I can't wait.  I've wanted to do one for the longest time.

I do have one question for you Bear, is this like a pork butt in the way you spray it for the first few hours with apple juice?

Chad

$5.99 is an Awesome Price for "Choice" Standing Rib, and a very good price for a "Select" Standing Rib. I try to buy Choice all the time, but I have had a Select that was hard to tell from Choice.

No Spraying needed with a Prime Rib.

Since it will be your first one, just do the things I did---Everything is there, at the beginning of this thread & in the Pictures.

Here's one I like even more, because it has less clean-up & no loss of Smoke Flavor:

Link:

Smoked Prime Rib (Panned #3)  

Bear

 

[thebig1]

Thanks Bear, I too like that idea.

 

[Bearcarver]

Thanks Bear, I too like that idea.

You won't believe how good this is.

Prime Rib is one of the easiest things I Smoke, with the Biggest Reward.

Bear

 

[thebig1]

I'm truly excited.  I think that instead of just a regular pan beneath the Prime Rib, I think that I'll incorporate Chef JJ's Au Jus into it.  My wife loves Au Jus.  I'm just so excited, I want to make it now.  My mouth is watering just thinking about it.

 

[Bearcarver]

 
I'm truly excited.  I think that instead of just a regular pan beneath the Prime Rib, I think that I'll incorporate Chef JJ's Au Jus into it.  My wife loves Au Jus.  I'm just so excited, I want to make it now.  My mouth is watering just thinking about it.

You can do that, but get a wire cooling rack to put it on, so it doesn't actually sit in any juice.

Then you will have to add some juice or "Stock" to the pan, because using my Method & Temps there won't be much drippings, and all of the Meat Juices will stay in the Prime Rib, keeping it nice & juicy.

That's why I save Drippings for AuJus with Chuckies, Butts, etc, but not with my Prime Ribs---They don't actually need AuJus. The Juices are still in the meat.

Bear

 

[thebig1]

My only concern is that, since I smoke with a wood fire, my smoker tends to burn a little hotter.  Say around 275-300.  I know that I did read your comment about your Prime Rib not needing Au Jus, and I'm sure that it doesn't.  I guess that I want to do it just for aesthetics for the wife because she loves Au Jus.

 

[Bearcarver]

 
My only concern is that, since I smoke with a wood fire, my smoker tends to burn a little hotter.  Say around 275-300.  I know that I did read your comment about your Prime Rib not needing Au Jus, and I'm sure that it doesn't.  I guess that I want to do it just for aesthetics for the wife because she loves Au Jus.

If you can't keep the smoker below 250°, you can't get it to that Nice Pink from Bark to Bark.

At 275°-300°, if you take it to below 140°IT, it will be Pink in the center, but gray on the outer couple inches & on both ends.

Bear