Prime Rib (Spinner Style)

Discussion in 'Beef' started by bearcarver, Feb 4, 2014.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Prime Rib  (Spinner Style)

    Thawed my last 2 year old Prime Rib @ 5.60 pounds.

    I didn't feel up to smoking outside, and Mrs Bear wanted it without smoke, so I got out the old "Show-Time" Rotisserie.
    Cut cross pattern in the fat cap, and coated with Worcestershire (Thick), CBP, Sea Salt, Garlic powder, and Onion Powder. 
    Then I wrapped in plastic wrap, and put on a dish in fridge for over night.

    Next Day mounted Roast on spinner rods, and put in place in Rotisserie.
    Show-Time book says "To finish at 135* it takes 30 to 35 minutes per pound", so that calls for between 2:48 to 3:16 hours.
    So figuring to play it safe, my plan was to check it with my Thermapen at 2:30 hours.
    However I looked in a few times earlier, and noticed the bark was getting plenty dark.
    So contrary to my "Don't Open It" habit, I stopped it at 2:00 hours long enough to check the internal temperature.
    Good thing I did, because it was already at 142* in the center, and only in a very small area in the center.
    So I shut the heat down, and set it to rotate without heat for a half hour, to recirculate the juices within the roast.

    Then I removed the roast, and took two slices from the center for our Supper.
    It tasted fine, but there was 2 things wrong with it:
    #1 It was too well done.
    #2 It was without smoke-----This will never happen again!!! I have enjoyed far too many Smoked Prime Ribs to let this happen to me more than once!!!

    For Dessert, Mrs Bear made some Mini-Cheesecakes, with Cherry Pie Filling on them. Awesome!!!

    After Supper I wrapped the leftover ends in plastic wrap, and put in fridge.
    The next day, I got out the Automatic slicer, and cut the rest up in slices just under 1/8" thick, for French Dip Sammies.
    We did a 50-50 mix of Au Jus and Beef Gravy for the dipping. That was just right.
    I've done my Prime Rib leftovers many different ways, but from now on it will be done exactly like this. 
    It was so tender & tasty ---- Just melted in my mouth ---- I couldn't believe it !!!
    So far we consumed 6 French Dip Sammies, and it looks like there's enough left for another 4 or 5 Sammies. MMMMmmmmmm……….

    I hope you all enjoy the pics,


    Angus Prime Rib at $4.99 per pound:

    Closer Look of 5.60 pound Roast:

    All seasoned up:

    Wrapped & ready for overnight stay in fridge:

    Getting ready for Rotisserie: 

    Ready for a ride on the Merry-Go-Round:

    Fresh out of spinner:

    Slices for Me & the Mrs:

    Bear's Supper (Much too done!!!):


    Next day slicing up leftovers to less than 1/8" for French Dip Sammies:

    Big plateful of Very Thin Prime Rib Slices:

    First Sammy with Horseradish & PR slices, and dipping bowl:

    A couple of bites after dipping. Can't believe how tender!!!!

    Forgot to mention----After Supper the first day

    Mrs Bear made some Mini-Cheesecakes:

    Nice pile of Cherry Pie filling on top:

  2. Thats a fine looking few meals Bear! might have to try something like that on my weber rotisserie.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking meal there, Bear! Don't blame you for not wanting to go outside. Finally getting some winter here this week. Gonna have a high of 0 tomorrow, can't wait...
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looking good Mr. Bear! You really got my attention with the sandwich with the fancy dipping juice (au jus). I just love that stuff!

    Mrs. Bear's mini 's are pretty cool too.

    You just keep finding those Prime Rib specials too.... I nominate you for the Sherlock Holmes super sleuth shoppers award! 

    PS Now ya got me wanting a Goldie Philly cheesesteak sandwich with the fancy dipping sauce. (My sauce always tastes like water or salt, I need balance in my cooking....LOL)
    Last edited: Feb 4, 2014
  5. sqwib

    sqwib Smoking Guru OTBS Member

    You da man bear!

    Awesome PR

    Love those Prime Rib Dippers also might try that with my leftovers tonight.

    I love cheesecake, man your killin' me dude!
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking good, Bear!  I'd agree with might be a bit over-done, but my Mrs. would love it (she insists I cook the life out of everything she eats).

  7. raastros2

    raastros2 Smoking Fanatic OTBS Member

    love have inspired me to smoke a rib roast for easter by looking at your pics!
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Grimm!!!

    This would be awesome on a Weber Spinner!!!

    Thanks Case!!

    I wouldn't mind the cold so much, but I'm afraid I'll drop anything I carry outside. One of the things I got from my Open-heart surgery is "Hemiballismus". It causes my left arm to go ballistic all of a sudden, and if there isn't a place to set it down, it goes flying who knows where.

    My calculations say we had over 50" of snow so far this Winter. Supposed to get another 6" to 10" tonight into tomorrow.

  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Foamy!!

    This was actually the last of the 70 pounds of Prime Rib I got in Dec, 2011 @ $4.99.

    I just got some Choice PR, but I had to pay $6.99 this time.

    Here's the best deal I ever got for "Choice" Prime Rib----FREE:

    Oh well,

    Thank You SQWIB !!!

    I'll be doing this with all my PR leftovers in the future.

    Last edited: Feb 5, 2014
  10. tr00ter

    tr00ter Smoke Blower

    Bear, I don't think you can make a bad goodness your foods looks delicious!
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Very Much!!!

    I guess I never made any bad ones, but this one wasn't anything like the last 8 Smoked Prime Ribs I made.

    Actually I used to say I never met a Prime Rib I didn't like, until we ate at a restaurant North of here, at Lake Wallenpaupack. It was soaking wet, and had a lousy back taste. Then we ate at another restaurant about 10 miles from that one, and it had that same back taste, and was also all wet, almost soggy.  So I told my Buddy about it, who owns a restaurant. He laughed, and said that was because they both get pre-cooked, pre-seasoned, Prime Ribs out of the back of the same truck. That is why they have the same back taste, and they were soaking wet because they were heated up in a hot liquid before serving.

    Thanks again,

  12. hambone1950

    hambone1950 Master of the Pit Group Lead

    That's a great looking rib roast , bear. I like mine pretty rare , but that looks good , too.
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Red!!

    Mrs Bear like Med-Rare, but she doesn't like smoke on anything, unless it's cured first. She loves my Bacon, CB, BBB, etc.

    Thank You!!

    That's a long time to wait----Better not look at any of my other Prime Ribs.

    Better not look at these if you want to wait until Easter:[​IMG]

    Last edited: Feb 6, 2014
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Hambone!!!

    Yup, me too---This one was too far done!!

    This won't happen in my smoker!!

  15. mfreel

    mfreel Smoking Fanatic

    All nice and good, but you left out one VERY important did you make the au jus? 
  16. mtm29575

    mtm29575 Smoke Blower

    Yum, Yum, Yum!!  Looks delicious to me!  I sure wish I could find some specials like that around here!  I know you didn't smoke this one, but what is your wood of choice for Prime Rib?
  17. bearcarver

    bearcarver Smoking Guru OTBS Member


    We cheated on this Au Jus, because I collected no juice from the Prime Rib. We used 50% Au Jus, and 50% Beef Gravy. Both in cans from Franco American. Tasted Great !!!

    Thank You!!

    I'm not a good one to ask on that, because I use Hickory for all of my Prime Ribs, and just about everything else I smoke.

    Check Here:

    Last edited: Feb 6, 2014
  18. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    I know it doesn't taste the same in no way, BUT, she still looks yummie, Bear!

    Smoked beast kan't be beat!

    Question, I noticed you sticking it in the cut lines, I've always spindled them straight through the "eye". I had thought you would not want the cut ends to rotate to the heating elements?
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Ole !!!

    On this roast, it seemed to be less chance of hitting the heating element this way.

  20. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    My condolences on the unfortunate demise of that PR Bear.  :(   Don't know about you, but there would have been a whole lot of cussing coming from my kitchen on that one and the  "Show-Time" Rotisserie probably wouldn't have survived it's landing either   :)  Though those tasty sammies might have been enough to save it.

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