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Prime rib on the WSM, boo coo Q-view

Discussion in 'Beef' started by SmokinAl, Apr 17, 2011.

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  1. looks great I like my steak blue and my prime rib too moo when I poke it with a fork lol great job
     
  2. jwillh9181

    jwillh9181 Newbie

    I just joined a while ago, mainly reading and learning but WOW!

    That looks good, my mother in law always cooks a prime rib for X-mas, I will be smoking the prime rib this year.

    Well done sir!!!!
     
  3. Wow Al, that looks amazing!!!  Can't what wood did you smoke with? 

    My family likes the cow still mooing, I'd have to pull at 120F or get mobbed for ruining a good cut of meat...
     
  4. SmokinAl

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

    I used a combination of hickory, oak, & pecan.
     
  5. chefrob

    chefrob Master of the Pit OTBS Member

    az
    great lookin rib.....nicely done!
     
  6. Wow now that looks tasty. I am with your wife the more rare the better.
     
  7. Wow! I have to try this!!  You said: I smoked it at 210, and it took about 3 hours to get to 125. Then I foiled it & set it on the counter. It took another 30 minutes to coast up to 135. Then we sliced it. So you did not cover in foil at all until after you took it out of the smoker? How did the temp coast up to 135 if it was not in the smoker? Sorry, I am a newbie. Thanks, Karen
     
    Last edited: Apr 24, 2011
  8. meateater

    meateater Legendary Pitmaster SMF Premier Member

    That's perfect....knock its horns off and give it a wipe. [​IMG]
     
  9. SmokinAl

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


    Karen,I know it sounds hard to believe that the temp would keep rising like that, but it does. I guess the foil keeps the heat in & the outside temp of the meat slowly transfers to the middle. The first time I did this I was amazed. I would have never thought it would work this way either, but it does.
     
  10. Al I keep going back to this thread just to look at your wife's taters, lol! I wonder if she would share the recipe with me?
     
  11. SmokinAl

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

    Absolutely Karen,

    Here it is.

    * Exported from MasterCook *

    Scalloped Potatoes, Baked or Smoked

    Recipe By     :Mom's old favorite
    Serving Size  : 12    Preparation Time :0:00
    Categories    : Side Dish

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
      2      pounds  potatoes -- thinly sliced
      3      cups  thinly sliced onion
      3      tablespoons  all-purpose flour
      2      cups  cheddar cheese
    1/2     teaspoon  salt
    1/4     teaspoon  pepper
      2      tablespoons  butter
      3      cups  fat free half-and-half -- heated
      2      tablespoons  parmesan cheese

    Preheat oven 400F.

    Lightly spray a 2 quart casserole with vegetable spray. Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper and 1/3rd of the cheese. Continue to layer until all potatoes, onion, flour, salt and pepper and cheese are used. Dot top with margarine, then pour heated milk over all, top with parmesan cheese.

    Bake 20 min, then reduce heat to 350F and bake 50 to 60 min longer or until tender.

    OR... you can smoke them in the smoker for 2 hours, then put in oven set at 400 for rest of time or until fork tender. about 1 to 2 hours

                                        - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 215 Calories; 9g Fat (38.3% calories from fat); 7g Protein; 24g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 306mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
     
  12. Al thank you so very much! I can't wait to make these! (we have a insurance company jingle in Texas, call 1-800-THANKS AL! lol) Appreciate you taking the time to send it.
     
  13. p.s. I am following your prime rib recipe as soon as I can afford to buy one!
     
  14. SmokinAl

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


    Yea I hear you. We have been waiting for months for them to go on sale. I have 3 more in the freezer, and Judy say's they won't go on sale again until Christmas.
     
  15. jeeplj

    jeeplj Fire Starter

    I see you used the bottom rack, did you have water in the pan?
     
  16. SmokinAl

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


    Yes, I always put water in the pan no matter what I'm smoking.
     
  17. terry colwell

    terry colwell Smoking Fanatic

    Looks Great Al,

     Love the juices running and pooling in it. That is one great piece of meat you picked up, looked great cut in two and just sitting there.

    Has taken me TEN years to get my wife to eat meat with a "little" red in it. for years I have had to cook it almost dry for her... Total opposite of your wife...
     
  18. SmokinAl

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

    Thanks Terry!

    One thing about prime rib is no matter how you cook it, it's always a treat to eat.
     
  19. Al I know that this is really old but I am getting ready to do a Prime rib for Christmas and I was wondering what you put in your Au Jus?  It would be greatly appreciated.
     
  20. SmokinAl

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

    I PM'd you Jeremy!