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Prime Rib (Spinner Style)

Bearcarver

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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,

Bear






Angus Prime Rib at $4.99 per pound:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0405.jpg.html



Closer Look of 5.60 pound Roast:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0403.jpg.html



All seasoned up:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0408.jpg.html



Wrapped & ready for overnight stay in fridge:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0409.jpg.html



Getting ready for Rotisserie: 
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0414.jpg.html



Ready for a ride on the Merry-Go-Round:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0415.jpg.html



Fresh out of spinner:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0418.jpg.html



Slices for Me & the Mrs:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0420.jpg.html



Bear's Supper (Much too done!!!):
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0424.jpg.html


LEFTOVERS for FRENCH DIP SAMMIES


Next day slicing up leftovers to less than 1/8" for French Dip Sammies:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0428.jpg.html



Big plateful of Very Thin Prime Rib Slices:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0431.jpg.html



First Sammy with Horseradish & PR slices, and dipping bowl:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0438.jpg.html



A couple of bites after dipping. Can't believe how tender!!!!
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0439.jpg.html


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


Mrs Bear made some Mini-Cheesecakes:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0411.jpg.html



Nice pile of Cherry Pie filling on top:
http://s836.photobucket.com/user/Bearcarver_2009/media/DSCN0412.jpg.html

__________________
 

grimm5577

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

dirtsailor2003

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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...
 

foamheart

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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)
 
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sqwib

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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!
 

seenred

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

Red
 

raastros2

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

Bearcarver

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

This would be awesome on a Weber Spinner!!!

Bear
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...
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.

Bear
 

Bearcarver

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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)
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:

http://www.smokingmeatforums.com/t/105636/why-i-shop-at-giant

Oh well,

Bear
 
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!
Thank You SQWIB !!!

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

Bear
 
Last edited:

tr00ter

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

Bearcarver

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

Bear
 

hambone1950

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

Bearcarver

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

Red
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.

Bear
 
love it....you have inspired me to smoke a rib roast for easter by looking at your pics!
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:


http://www.smokingmeatforums.com/t/138992/prime-rib-calendar-my-favorite-smokes

Bear
 
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Bearcarver

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

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

This won't happen in my smoker!!

Bear
 

mfreel

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

mtm29575

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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?
 

Bearcarver

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All nice and good, but you left out one VERY important point.....................................how did you make the au jus? 
Thanks!!

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 !!!

Bear
 
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?
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:

http://www.smokingmeatforums.com/t/110433/prime-rib-new-best-ever

Bear
 
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olecrosseyes

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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?
 

Bearcarver

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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?
Thank You Ole !!!

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

Bear
 

demosthenes9

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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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