SmokinAl
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I have been waiting patiently for ribeye roasts ( standing rib roast ) to go on sale down here. They are usually $9.99 to $10.99 per pound, but this week Publix has them for $5.99. I bought an 8 lb. 4 bone roast. ( actually 7.94lbs.) I cut it in half & made 2- 2 bone roasts each one just about under 4 lbs. I foodsavered 1 of them & put it in the freezer. The other one I seasoned with EVOO, CBP & Tones steak seasoning & put in the fridge for 24 hours. I put it on the smoker today around noon with the WSM at 200 degrees. I put the roast in a foil pan with beef stock, onion, garlic, and Worsty sauce. It went on the bottom rack with the smoker set at 200 degrees. It was about 90 degrees here today & I thought the guru would have a hard time keeping the temp that low, but it came through. A couple of times it spiked up to 205, but that was it. It only took about 3 hours to get to 125 which is where I wanted to pull it out at. I foiled it & set it on the counter until the IT hit 135. Then I unfoiled it & let it sit for another half hour. Judy made some scalloped potatoes & they were on the top rack in the smoker. They weren't quite done when we took the roast off so I cranked the WSM up to 300 to finish off the potatoes while the roast rested. I gotta tell you that Judy's favorite cut of meat is Prime rib. Every time we go out to dinner she will get Prime rib if it's on the menu. She said this is the best Prime rib she has ever had. If she didn't like it she wouldn't hesitate to tell me so. So I have to assume that I did ok with this one. Now when you see the photo's you will see that it is really rare. The only suggestion Judy made was next time take it off at 120 instead of 125. I think she's a friggin vampire!!
Here's what I started with:
Here it is unwrapped:
Next I cut it into 2 nice roasts, one to smoke, one to freeze.
Here's the one for the smoker today.
I scored the fat cap & put on a real basic rub.
Here it is rubbed up & ready for the fridge.
After 24 hours it's into the foil pan with the soon to be au jus.
While were waiting for the smoker to get going Judy put the scalloped potatoes together.
Here the prime rib is, just out of the foil. I will let it rest for 1/2 hour then cut into it.
Here's a shot with the au jus.
The scalloped potatoes are finally done. This is Judy's mothers recipe & they are really good.
Time to slice the roast.
This was the most tender juicy Prime rib I have ever had. It may be a bit rare for some of you guys, but Judy thinks I should have taken it off sooner. Next time I'll just give it to her out of the freezer & tell her it's a beef pop. Here's a shot of dinner.
Thanks for looking guys. Hope you enjoyed the show as much as we enjoyed the prime rib.
Here's what I started with:
Here it is unwrapped:
Next I cut it into 2 nice roasts, one to smoke, one to freeze.
Here's the one for the smoker today.
I scored the fat cap & put on a real basic rub.
Here it is rubbed up & ready for the fridge.
After 24 hours it's into the foil pan with the soon to be au jus.
While were waiting for the smoker to get going Judy put the scalloped potatoes together.
Here the prime rib is, just out of the foil. I will let it rest for 1/2 hour then cut into it.
Here's a shot with the au jus.
The scalloped potatoes are finally done. This is Judy's mothers recipe & they are really good.
Time to slice the roast.
This was the most tender juicy Prime rib I have ever had. It may be a bit rare for some of you guys, but Judy thinks I should have taken it off sooner. Next time I'll just give it to her out of the freezer & tell her it's a beef pop. Here's a shot of dinner.
Thanks for looking guys. Hope you enjoyed the show as much as we enjoyed the prime rib.
