• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Prime Rib Roast, First Attempt (Failed)

foamheart

Epic Pitmaster
OTBS Member
11,084
3,034
Joined Apr 4, 2013
A few weeks back my butcher had their special reserve prime rib on sale if you took a family pack. I got my family pack uncut.


I got it home and it told me it was too young to die, so I set in the fridge and allowed it 18 days of growth. Never got above 40 degrees, I put some salt in the track to help draw it out.

No I didn't weight it in and out of the fridge although I can tell you its was definately lighter. I don't own any of those devils toys called scales, someone always wants you to stand upon 'em!

During my Bacon frenzy yesterday I took it out, trimmed it and rubbed it wrapped it and returned it to the fridge. I forgot to take a picture but you got the idea.


Off to the smoker we go;

 9:30 AM starting temp of meat is 50 degrees, smoker set at 230.

10:30 IT @ 74, realized wasn't gonna make it for lunch, bumped up to 250. Added another shot of pecan.

11:30 IT @ 120, passed on more pecan this time. Think I may make it! Mom's "Boy Scout" beans have been slow cooking since 8 AM, the house smells wonderful!


Will continue..........
 
Last edited:

foamheart

Epic Pitmaster
OTBS Member
11,084
3,034
Joined Apr 4, 2013
12:00 IT135, I dropped the temp to 220 again...LOL


12:30  IT 142, I pulled from the smoker, now resting comfortably on the counter.

1:00 Highest IT 147, slightly less pink that Bears.Sorry No pictures. Good smokey flavor but tuff and I love prime rib. I can't believe that the bump to 250 for an hour could have made that big of a difference. Course this is sold as sliced prime rib steaks. Whatever, the other one I have in the freezer is probably going to get cut up as steaks.

Its about learning, maybe I'll try it again when I get a bone in roast.

Thanks for the view.
 

turnandburn

Master of the Pit
1,115
47
Joined Mar 12, 2013
from the pics u do have it looks pretty good. Sorry it didn't come out like u wanted...i guess u can chalk that up as one for experience. Sure it won't be ur last smoke. Better luck next time! :sausage:
 

mneeley490

Master of the Pit
OTBS Member
SMF Premier Member
2,830
980
Joined Jun 23, 2011
I don't think it was the temperature bump, more likely the finished IT. Personally, I would have pulled it off at 135°. And every cow is different; some are just tougher than others. It's the luck of the draw.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
41,407
13,818
Joined Sep 12, 2009
Foamy,

It wasn't the 220* to 250* smoker temp, or the finish IT. Nothing wrong with either of them.

147* is a little higher than I like, but not high enough to make it tough.

Must have been the meat.

I don't know anything about the 18 days in the fridge stuff, but I don't see anything you did to possibly make it tough!!!

Bear
 

foamheart

Epic Pitmaster
OTBS Member
11,084
3,034
Joined Apr 4, 2013
There's always plenty of groceries around. And since I fed this to Baby Sis and Brother-in-law, it wasn't a total loose. I just hate to put out less that great, know what I mean? Thing with Baby Sis, when I cook for her she always bring me what I cook. I cook a rib roast, she brings me a rib roast, I boil live crawfish she brings me frozen crawfish. Works out pretty good cause she doesn't cook.

I'll rethink it. The pecan smoke and the rub was spot on, even I was impressed with the taste. I just couldn't swallow it even with little bites.

Thanks guys I am sure I'll try it again.

Good news, the tenderlion showed up and its HUGE, we thinking canadian bacon out of tenderloin!
 

themule69

Epic Pitmaster
12,888
349
Joined Oct 7, 2012
There's always plenty of groceries around. And since I fed this to Baby Sis and Brother-in-law, it wasn't a total loose. I just hate to put out less that great, know what I mean? Thing with Baby Sis, when I cook for her she always bring me what I cook. I cook a rib roast, she brings me a rib roast, I boil live crawfish she brings me frozen crawfish. Works out pretty good cause she doesn't cook.

I'll rethink it. The pecan smoke and the rub was spot on, even I was impressed with the taste. I just couldn't swallow it even with little bites.

Thanks guys I am sure I'll try it again.

Good news, the tenderlion showed up and its HUGE, we thinking canadian bacon out of tenderloin!
It was the cows fault. I have never known of anything you can do to make a frime rib tough.

Now for the tenderloin their is CB. I like to slice it  1 1/2" then TQ for a dry cure. Then cold smoke. ....then grill or pan fry to taste.YUM!

Happy smoken my friend.

David
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.