Prime rib questions/ help.

[mowin]

I'll be smoking some PR for the 4th. There will be at least 13 attending, and i suspect it will grow some as we get closer to the 4th.

I'll be purchasing the PR from restaurant depot. So not being particularly educated on cuts of meat, i need some schooling. First, does a PR come big enough to feed at least 13 mouths? Even if it does, would it be smarter to get two smaller cuts? Is there a better end of the PR?

Thanks in advance for and help and advice. I'm sure I'll have a couple dozen additional questions for ya..

 

[Bearcarver]

I'll be smoking some PR for the 4th. There will be at least 13 attending, and i suspect it will grow some as we get closer to the 4th.

I'll be purchasing the PR from restaurant depot. So not being particularly educated on cuts of meat, i need some schooling. First, does a PR come big enough to feed at least 13 mouths? Even if it does, would it be smarter to get two smaller cuts? Is there a better end of the PR?

Thanks in advance for and help and advice. I'm sure I'll have a couple dozen additional questions for ya..

I personally prefer doing Smaller roasts, like about 6 pounders. They're easier to handle, get done in about the same amount of time as one larger one would take, and anybody who likes their meat slightly more done, can get the end pieces.

They say some "Rib Numbers" are better than others, but I've bought & smoked at least 30 Prime Ribs over the last 6 years, and I have never had any less than Awesome!!!  And I never knew which Number ribs were in the package.

Here's a couple Step by Steps I've done (One panned & one not panned):

Smoked Prime Rib (47th Anniversary Dinner)

Smoked Prime Rib (My Best Ever)     

 

Bear

 

[tropics]

I agree with Bear No numbers on the ribs I buy. Cook it low and slow.

Richie

 

[SmokinAl]

If your buying it from RD, your probably going to get the whole roast in cryovac, which is 7 bones.

That's plenty of meat for 13 people.

Al

 

[phatbac]

At christmas i fed 9 adults and two children i bought a whole PR cut into 3 pieces 7,7,6# respectively i cooked 2 7#ers ans we didnt finish a whole 7# the first day.

Hope that helps,
phatbac(Aaron)

 

[Bearcarver]

I'll be smoking some PR for the 4th. There will be at least 13 attending, and i suspect it will grow some as we get closer to the 4th.

I'll be purchasing the PR from restaurant depot. So not being particularly educated on cuts of meat, i need some schooling. First, does a PR come big enough to feed at least 13 mouths? Even if it does, would it be smarter to get two smaller cuts? Is there a better end of the PR?

Thanks in advance for and help and advice. I'm sure I'll have a couple dozen additional questions for ya..

Here's that new one I told you about (Above).

I just posted it:

Link:

http://www.smokingmeatforums.com/t/247918/bear-s-prime-rib-father-s-day-2016-part-1

Bear

 

[mowin]

Thanks for the advice. If RD only has a whole roast, and its too big, I'll cut it down to size and freeze the rest for another cook.
Bear, I've think I've read your two PR threads several times this week. There very informative. Also following your father's day thread.

 

[chef jimmyj]

If you have the room this recipe goes great with PR. Slice leftovers thin and stack with Fried Onion and Swiss Cheese, for some French Dip sandwiches...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

[mowin]

If you have the room this recipe goes great with PR. Slice leftovers thin and stack with Fried Onion and Swiss Cheese, for some French Dip sandwiches...JJ

Smokey Au Jus

1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want. 
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

Gosh that sounds fantastic.. Thanks for the recipe.